[Sca-cooks] preparing foods at tourney side over braziers-OT

Susan Fox selene at earthlink.net
Sun Aug 6 10:02:59 PDT 2006

Malkin writes:
> When we go, we always take the propane fired smoker.  The smoker is loaded
> with my own smoke base, and laden with beef roast, pork roast, and whole
> chickens.  Whatever Mackinaw Trout we catch, they get filleted on the spot
> and added to the grill.  Next to the smoker is a stack of bread rolls, and a
> cooler of assorted horseradish, mustards, and other sauces and an assortment
> of cheeses.  When one is hungry, one mearly wanders over to the smoker,
> slices off whatever meat they want, adds a handful of smoke mix to the
> hopper, and goes on about one's business.

Whoa, this is unmitigated Food Porn.

How long does it take to smoke a trout this way?  I think I want one of
those smokers.  'Cuz I would do terrible, horrible things for a taste of
smoked fishies.  


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