Hocks To Trot And That Ain't All...

[thirdeye]

Today I used the Big Chief again, this time for a second smoke on some hocks, followed by a side of steelhead which I cured overnight. Both were smoked at 110°, and I finished the steelhead off in a 225° oven for 15 minutes. This brought the internal from 100° to 145°.​

 

[bigabyte]

The fish is calling to me!:shock:

 

[Derek]

Nice grub!

 

[landarc]

That is odd, the fish is silent but the hocks are speaking loud and clear.

 

[bproffer]

Thats what I'm talking about! :thumb:

 

[btcg]

Very nice presentation.

 

[Phesant]

Oh that looks good....really like the stealhead.....mmmmmmmmmmm

 

[Desert Dweller]

I have not had Steelhead in sooo long... Good job Wayne.

 

[Ron_L]

Nice job, Wayne!

 

[Big George's BBQ]

I would love some of all of that Very Nice

 

[Paulmark]

Hocks and steelhead, very nice job. Thanks for the pron!

 

[deguerre]

Oooooooohhhhhhh!!!!! Love them hocks. The fish ain't bad but...:thumb:

 

[Markbb]

Very Nice.....

 

[swamprb]

Way cool!
I always wondered what temp the "Chiefs" run?

I did my first cured salmon filet and smoked it in the Little Chief, and it was a big hit at the Easter Brunch! Definitely going to be curing some more, it sure beats the brine!
Silvers are $3.99 lb at Fred Meyers and they are calling my name!

 

[peppasawce]

Nice Hocks Third