[Sca-cooks] preparing foods at tourney side over braziers-OT
selene at earthlink.net
Sun Aug 6 10:02:59 PDT 2006
> 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
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