I've got a 20 pound Scottish salmon, dressed whole, stuffed with aromatics, sitting on a cedar plank in my large smoker. Should be ready in about an hour. Carefully peel the skin off and you have this huge-*** pink fish staring dead at you while you gently flake off a chunk of his side onto your plate. Good white wine and a effervescent German style lager with marinated white beans and some artichoke hearts on the side (I lived in Santa Cruz during grad school, corrupted me). Leftovers are for celebrating tomorrow's national championship. What you all grillin?
what's on the BBQ for the game?
- Thread starter Crazy Cotton
- Start date
There have been four raccoons visiting the birdfeeder every night picking up the leavings. There will only be three tomorrow night .... (just kidding of course ... we've named them).
