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  1. klq@stl

    Wok recommendation

    Yosukata, depending on your stove comes in round or flat bottom, or purchase a ring. https://yosukata.com/carbon-steel-woks/#
  2. klq@stl

    What are you listening to?

    AC/DC does a cover of George Benson's "On Broadway". Heavy metal version of a smooth guitar instrumental.
  3. klq@stl

    What are you listening to?

  4. klq@stl

    What are you listening to?

    A few days late, but playing at this year's Portland Waterfront Blues Fest, one of the best weird performance groups with good musicians, March Fourth.
  5. klq@stl

    Cell Phone Pics

    Valentine's Day Sunrise!
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    20240214_070407.jpg

  7. klq@stl

    What are you listening to?

    Cover of Neil Young's "Down by the River".
  8. klq@stl

    Simple Smoked Trout/Salmon Brining Suggestions?

    2 cups plain salt 1 lb brown sugar 1/2 tsp: garlic powder, season salt, liquid smoke 4 Tbsp molasses 1/2 Gallon water Brine for 6 hours, pat dry, air dry for 2 hours, smoke
  9. klq@stl

    Whats in your smoker?

    The smoker and chambervac really have improved my smoked salmon game:
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    20230906_041837.jpg

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    20230906_174159.jpg

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    20230907_070218.jpg

  13. klq@stl

    Whats in your smoker?

    Decided to build a cold smoke box for the cookshack. Temp remained under 75 degrees. Smoked 16 lbs of colbyjack n cheddar for holiday gifts.
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    20231218_130205.jpg

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    20231218_130242.jpg

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    20231218_130304.jpg

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    20231218_130527.jpg

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    20231218_130821.jpg

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    20231218_130718.jpg

  20. klq@stl

    What Are You Eating?

    Recently smoked a corned beef. 220 in the smoker till internal temp was 165, then wrapped in foil with apple cider till 195. Here is the result with some home baked sandwich rye.
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