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Salmon
Doc_Eggerton
Posts: 5,321
With salt, pepper, garlic, lime and lemon thyme from our herb garden.










XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Very nice.Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Dammit. I tried to gain a little ground and credibilty with my 'Moink Balls' post, and then this. I'm still 900+ cooks behind.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby, my apologies again for wrecking your Moink post. It won't happen again.Darby_Crenshaw said:Dammit. I tried to gain a little ground and credibilty with my 'Moink Balls' post, and then this. I'm still 900+ cooks behind.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great looking grub Doc
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
IDGAF. No worriesSGH said:
Darby, my apologies again for wrecking your Moink post. It won't happen again.Darby_Crenshaw said:Dammit. I tried to gain a little ground and credibilty with my 'Moink Balls' post, and then this. I'm still 900+ cooks behind.
I was just trying to pad my post count
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Great looking salmonXL & MM BGE, 36" Blackstone - Newport News, VA
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@Doc_Eggerton did you add any smoke wood to the lump?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
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Not for this cook. When I do a hot smoke I use fruit wood. The difference is this was done at about 350 and a hot smoke is held below 200. Oh, and the salmon is prepped much more for a hot smoke.Hans61 said:@Doc_Eggerton did you add any smoke wood to the lump?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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