so waht ya doin today?

[CWLONGSHOT]

Striper will benefit from smoking........walleye, not so much, IMO.

I agree. Walleye is fine eating. (Striper is good to but not in same class to me.)

 

[JonB]

Yeah, this is what I was wondering. Hard to improve on natural walleye.

Fish needs to be fatty/oily for good eating when smoked/cured.

My Native Alaskan cousins will take a non-oily fish, like Pike, dehydrate it for storage, and then reconstitute it in seal oil when you want to eat it.

 

[L Ross]

Well durn it, the rabbits ate off my second attempt ar sunflower plants... ill try once more before I make rabbit pie..

Got the smoker out all Cleaned and prepped. About ten Ill start it and get it to temp. When I smoke fish Im more careful about temps and I like them LOW. ITS EASY TO OVER smoke fish. It generally takes smoke easily ESPECIALLY when fillet. I prefer smoke with skin ON. But didnt prep these for smoking. It was a after thought.
The fish looks great after nearly 48 hours in my seasoning brine. Nice and firm and tinted to brine color. Its in fridge now "tacking up".
Ill start about 11:30 -12:00. Planning on needing 5-6 hrs of smoke. Ill start about 250 to get smoke rolling, then down temps to 150° range for remainder of time. Only opening once about 15:00 to swap rack positions. Check 17:00 ish for doneness.

CW

Have you ever considered canning your smoked fish? I do it all the time because smoked fish doesn't keep all that well and I get tired of it quickly. Having a bunch of 1/2 pint and pint jars in the cellar allows me to have some whenever I get the urge.

 

[L Ross]

I am what many will call a lazy smoker. But it is because it was how I was introduced to smoking my own stuff. Guy let me borrow an electric smoker so I could do a turkey for a July 4th party about 25 years ago. The turkey came out great, was a hit at the party and became a party staple for 10 years of July 4th parties at our camp. I ended up buying a Brinkman electric smoker after that first experience and have been using it since. I just replaced the element in it 2 years ago. I also picked up another one at a garage sale that was like new so I have one at home, too.

Zero controls on the smoker. Plug it in and it goes to about 150F. Originally it had lava rocks in the bottom around the element and you put the chips on the rock. I made a chip pan out of an old stainless soup pot that sits right on the element. Much easier clean-up when done. My pulled pork is famous amongst family, friends and neighbors. I've done ribs and brisket. Have not done a turkey in a long time. Probably should. What I love is you grab the bones in the legs and they slip right out of the meat and it looks like the leg has never been touched. Skin is like rubber, though and that goes in the trash.

I'm on a major walleye lake so I might just smoke a walleye one of these days. Will only do one as an experiment. Walleye is such a delicate flavor that I might find that I don't like it. Don't want to ruin more than 1.

I don't think walleye is fatty enough to smoke well. Sue and I put walleye on the foil lined broiler pan. Pre-heat the oven to 500°. While the oven is heating we melt butter, add fresh squeezed lemon juice, and finely minced capers to a bowl. We pat the walleye filets dry, then brush on the melted butter sauce. 10 Minutes at 500°, check the filet, a thick one may need two more minutes. Do not turn the filet. Add Panko bread crumbs to the remaining butter sauce and liberally coat the top side of the filet. Turn on the broiler and slide the filet(s) back in until the Panko browns, usually about 30 seconds before the smoke detector goes off. Serve with lemon wedge. We almost never fry walleye anymore.

I prefer to smoke white bass, catfish, white fish, salmon, and red horse. Then I usually can it.

 

[Rick]

BTW, this is in a woodsy area, Mosquito Hell.

Deet is your friend . . .

 

[Winelover]

Walleye, lightly breaded with cracker meal and fried in peanut or canola oil. Pierogi fried in real butter with translucent diced onions.........sour cream or greek yogurt as an accompaniment. Of course, cole slaw on the side.............with sweet oil/ Italian style dressing.

 

[Winelover]

Cindy uses a lot of capers, sun dried tomatoes and Kalamata olives, in various different combinations with her seafood recipes. Swordfish steaks, Tuna steaks and Striper all benefit.

 

[462]

Last week, I was told there is a couple branches down, in front of the 200 yd berm (at the sportsman club), one of them hit the target backer (4x8 plywood) and knocked it off the posts. I was asked to cutup the branches and fix it. I said I would, after the weather cools down a bit (the last few days have been hot and humid, yesterday was 103º with "feels like temp" of 113º).

Today, is still to humid, but the next few mornings "might" be nice enough for me to tackle the project.

So, I went out there today, just to check it out. Well, the 200 yd berm has a large Ash tree down and major damage to the target stand, more than what I was told. ALSO, there is a mid sized Elm down, in front of the 100 yd berm, covering up 90% of the multiple target stands. There will be lots of brush to haul and plenty of good firewood. I will surely need my ATV and trailer...which I didn't think would be needed from what I was told. Probably 6 to 12 hours of work, not the 1 hour I guessed from what I was told. Now I just need to "get excited" about doing that much work, which is hard to do, when the temp is in the 80s and humid. If the next few mornings are a no go, we are suppose to get some GREAT wood cutting weather next week. I may just wait until then? I should of taken photo. BTW, this is in a woodsy area, Mosquito Hell.

What!, no club members are offering to help?

 

[Snakeoil]

What!, no club members are offering to help?

Well, if it is like any other gun club I've been associated with, about 2% of the membership actually do work and make a contribution. The remainder, pay dues, complain when things are not perfect and always have a list of things that "we" should be doing to improve the club.

 

[Snakeoil]

Okay, since we are sharing walleye recipes, here is what I do. I cut up the fillets with a pair of scissors into fat chunks. Then I fill a paper bag with flour and assorted spices depending on my mood that day. Put the chunk in the bag and do the cha-cha. I put about a 1/2" of oil in a pan and get it hot. I'll toss in a chunk of butter for flavor. Then I fry all those chunks until golden brown on the outside and dump the lot into a plate as finger food. Pop open a cold beer or maybe a bottle of champagne and dig in. Whoever caught the fish always gets the cheeks. But sometimes we share if we have a newbie in our midst.

My Dad always used to scale the walleye and perch we caught. But I skin them. Don't really have a place to scale them. We did at the old family camp and there were scales everywhere from years of cleaning fish. One side of the shed had more scales than paint on it. This was back in the day of no limits and I have photos of the clothes line filled with walleye.

I take a different approach. I keep only those fish I can eat that day. I tend to toss back the giants as they are breeders. 15 inch limit on the lake so a couple of 15-18 inchers make a nice meal.

 

[JWFilips]

Got out shooting today!
Posted it in the Low Node Section! Had a good day!

Son had a bunch of things to do today so the "zero turn" was put on hold again..... I got a feeling that good old Dad will be doing it himself again! I really don't mind....I have always preferred working on my own!
Hated having assistants in my studio! Just another PITA.
He has some real jobs booked the next few days so I may just take it on like I did before!
A blaaah day, will it rain will it not!
Got down to the reloading room and reloaded 50 30WCF with my new ( may be ) favorite load !

 

[smokeywolf]

Cindy uses a lot of capers, sun dried tomatoes and Kalamata olives, in various different combinations with her seafood recipes. Swordfish steaks, Tuna steaks and Striper all benefit.

I was a single parent for the better part of 10 years. That started when number one son was almost 3 years old. Tried to raise him with varied tastes in food. One of the dishes he liked was swordfish covered with a caper-butter sauce. He also liked garlicky linguine and clams in white wine sauce.

 

[Snakeoil]

Wife left me and the dog at camp and headed home for appointments. Washed the Harley cuz the whitewalls were getting yellow. Bike is pearl white so yellow whitewalls just won't do.

Then, since I had the bucket out wash the Highlander and then gave it two coats of Ceramic coating. Boy is that stuff easier than doing the old fashioned wax job. 2 coats is supposed to be good for 12 months. The best Carnuba wax last 30 days if you are lucky.

Just remembered it is bike night tonight down at the beach. Have not been yet this year. Always a good people watching adventure. Think I'll take my clean bike down to see what's going on.

UPDATE: Bike night sucked. Threat of rain chase most away.

 

[bruce381]

was going to cast some lyman 358665 ran out last night but bay area weather is 98 so will pass on that

 

[L Ross]

Okay, since we are sharing walleye recipes, here is what I do. I cut up the fillets with a pair of scissors into fat chunks. Then I fill a paper bag with flour and assorted spices depending on my mood that day. Put the chunk in the bag and do the cha-cha. I put about a 1/2" of oil in a pan and get it hot. I'll toss in a chunk of butter for flavor. Then I fry all those chunks until golden brown on the outside and dump the lot into a plate as finger food. Pop open a cold beer or maybe a bottle of champagne and dig in. Whoever caught the fish always gets the cheeks. But sometimes we share if we have a newbie in our midst.

My Dad always used to scale the walleye and perch we caught. But I skin them. Don't really have a place to scale them. We did at the old family camp and there were scales everywhere from years of cleaning fish. One side of the shed had more scales than paint on it. This was back in the day of no limits and I have photos of the clothes line filled with walleye.

I take a different approach. I keep only those fish I can eat that day. I tend to toss back the giants as they are breeders. 15 inch limit on the lake so a couple of 15-18 inchers make a nice meal.

Ooooh, ooooooh, I save up the cheeks until I have about 30 then make a walleye cheek chowder.

 

[RBHarter]

Going to be an official Arkie replant this week .
Old family was all born here , we just skipped a couple of generations .
DL has to be renewed this week so that's that .

Now I have to find a couple of honey holes for ducks , geese , and a place I can walk into green light and find for a deer or 3-4 .

Probably ought to start looking for an archery shop that doesn't give me the "oh you're one of those guys" looks when I ask for something exotic 11/32 match spined shafts and free release knocks for the same . Unless someone up north has a line on ash for cedar price 32" shafts laying around . All part of the thrill I guess .

Mowed the front quarter this morning before it got hot .
Getting better in synch with the self-propelled Honda mower running out of rocks and bamboo shoots as long as we keep after them early in the season . The bamboo that is .

 

[dale2242]

Speaking of smoking, I have carne asada in brine right now to smoke in the Big Chief.
Why didn`t I think of carne asada before to make jerky? It`s pre sliced for me.
I used to buy London Broil and slice it myself. I`m getting lazy I guess.
I have been harvesting lettuce, spinach, broccoli, and snow peas from the garden so far.
The spinach started bolting so I pulled it up.
With the weather finally coming up to the 80s to 100*, I am going to finally plant my okra.
I will take my invalid wife over to the casino at the coast tomorrow then have a dinner of local caught ling cod and chips.
She loves to play the slots and it one of the few things that she can do that gives her pleasure.

 

[Bret4207]

Wowsers! The pups are even wearing my GD out! Really looking forward to SWMBO getting done with school tomorrow! Gotta say though, these guys are surely entertaining. The White German Shepherd loves to play chase with the Poodles, but they aren't tall enough yet to see her when she hits the hay field, so they pop up in the air looking for her! The Goldens have terrific battles of epic proportion over the big black Shepherds leash while he sits watching them and smiling. Quite a pack of monsters!

 

[Winelover]

Ooooh, ooooooh, I save up the cheeks until I have about 30 then make a walleye cheek chowder.

We use the cheeks to test when the oil is hot enough, then consume as appetizer, while frying the rest. I even take the cheeks off Stripers. Never scaled a fish, always skinned them.

Were I to smoke fish, the skin would be left on.............only head and entrails removed. Cindy has a friend that smokes a lot of fish. She spear fishes Bull Shoals Lake...........twin to Norfork Lake. Bull Shoals is not noted as a Striper fishery, as is Norfork. Cindy and I are out fishing and catching too many Stripers. We call Diana, from the lake, asks if she wants any Stripers. She will drive over to our place and pick them up to smoke. She does them whole. Benefit of smoking Stripers is you don't need to remove all the red flesh meat, like I do for frying/baking.

 

[Winelover]

Mowed the front quarter this morning before it got hot .
Getting better in synch with the self-propelled Honda mower running out of rocks and bamboo shoots as long as we keep after them early in the season . The bamboo that is .

Been here ten years and my Honda self propelled is still finding rocks. The 25 year plus comercial Honda (cast aluminum deck), I brought with me from Michigan.................was converted over to a side discharge, unexpectedly from mowing rocks. I have a newer model with a steel deck, now. Hydrostatic transmission, gave up the ghost, few years ago.