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Cookinbob

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  • Re: Smoked salmon

    CookinbobCookinbob
    I have hot smoked quite a bit of salmon and trout, here is how I do it. Brine for up to 2 lbs. of fish or fillets * ½ gallon water at room temperature * 1 C. Kosher salt * ½ C. brown sugar * 3 T. lem…
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  • Re: Royal Oak vs Rockwood

    CookinbobCookinbob
    Hi may be one of the few on this poor who doesn't feel Rock Wood is superior. I have used both, And don't see a big difference. I find the size distribution in Royal Oak bags from Home Depo…
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  • Re: No more 2-2-1

    CookinbobCookinbob
    Great-looking ribs! I for one have never wrapped or rubbed or mopped for that matter. What was the mop? I may have to give it a try.
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  • Smoking some Chorizo

    CookinbobCookinbob
    I have been wanting to make some Mexican Chorizo for a while. Last night I had my oldest son available to assist so we did it. Made a 5 lb batch using the Ruhlman recipe in Charcuterie to the letter.…
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  • Finally a proper chicken

    CookinbobCookinbob
    I've cooked lots of chickens on my egg, but I never felt any of them were as good as what are used to do on my old Weber kettle. I think I have a winner tonight. I brined the bird overnight, whi…
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