I love my smoker!

[blwchef]

A little pork belly, brisket and spareribs. Oh! And some local mackerel.

[Brad]

Deets, please

[VHo]

mmmmmmmmm

[apicius9]

Aahh, the meat plate for two and a fish course Looks great!

Stefan

[MadRookie]

Wow, that looks simply divine!

...drool.....

[rhinoknives1]

Please!
Do tell! About your smoker?

Laurence

www.rhinoknives.com/

[blwchef]

It's just a cheap Brinkman Smoker form Home Depot. I smoked everything over cherry wood. The meats were dry rubbed went for a 7 hour smoke. The belly was perfect. Held it's shape perfectly but melted in your mouth. The ribs were good but needed another hour to hit that perfectly pull off the bone stage. They were just under that. The brisket was really nice and juicy. First time I smoked grass fed brisket. Much leaner, but tons of gamey flavor. The mackerel went only for an hour. They got brined in salt/vinegar/ponzu and water solution for a hour prior. They were some of the best things I've ever eaten. I used them as a special at work. Made smoked saba oshizishi and maki. http://www.google.com/search?q=oshiz...w=1920&bih=946

[Soen]

Mackerel when its fresh is one of those humble yet amazing foods.

I have never thought about using Ponzu with Mackerel but now you mention it, it seems an obvious combination. To stuck in my ways with horseradish or madras curry paste.

[Rob Babcock]

My next major purchase will be a Smokin-It Model 2 smoker. I'll probably wait til payday and see how I'm looking then.

[blwchef]

I love mackerel. Easily one of my top 5 favorite fish.