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  • debander,[p]Planks are great but just try salt, pepper, a sliced lemon and some fresh oregano. Tie in place and grill direct. I did this with some catfish last week and it was terrific. Can't help with froglegs though (other than the obvious sugges…
  • thirdeye,[p]I bought this book recently. Haven't tried it but it got great reviews: Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover) [ul][li]…
  • Chuck/Tx, I saw a recommendation from Steven Raichlien to simply smoke indirect for about 45 minutes. Some of the fat renders out (which my wife appreciates)and they have a good smoky flavor.
  • Dublin Dawg, If you happen to have a surface planer around, you can run the plank through the machine for a fresh surface. My wife says I am the only person she knows that needs to use a major power tool to smoke fish. Bridgeman
  • Frank C. Holding,[p]I had good success over Christmas with a variation of the t-rex searing method. I put a cast iron griddle directly over the coals and raise the temp to 450ish. I used the previously suggested olive oil, sea salt, lots of pepper a…
  • WDAN, Isn't this the piece that can be cut into slabs for pork chops? I would sear it and then roast at a very low heat until medium rare. Bridgeman
  • Pakak, I have a little information that might be helpful. Gluten is what promotes chewiness in a crust. All purpose flour has mid level gluten (approx 11.7% gluten). The suggestion that bread flour has higher gluten is correct. Bread flour has aro…
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