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Guest
Guest
I did a search on all the open forums for "albacore", and didn't come up with much of anything... just one old post from 2000 where Chris was going to do his first salmon.
We did baby back ribs on the WSM this past Sunday (EXCELLENT results). While Kevin was outside checking on things, our next door neighbor stopped by and said he wanted to bring us an albacore tuna to smoke in a week or so. He said he would give us half the fish, if we were interested. Kevin said "Yes" and then told me about it.
Our neighbor just stopped by and said he should have an albacore this weekend (or next?). I'm assuming it will be whole, but I really have no idea. I'm kind of flying by the seat of my pants here. Truth be told, I'm not asking the neighbor any questions because I want to come across as some whiz kid who actually knows what she's doing. /infopop/emoticons/icon_wink.gif
Any ideas? If it's whole, should I smoke it whole? Filet it and leave the skin on? Brine it? What kind of wood?
In other words, how do I pull this off?? /infopop/emoticons/icon_eek.gif
Kelly
We did baby back ribs on the WSM this past Sunday (EXCELLENT results). While Kevin was outside checking on things, our next door neighbor stopped by and said he wanted to bring us an albacore tuna to smoke in a week or so. He said he would give us half the fish, if we were interested. Kevin said "Yes" and then told me about it.
Our neighbor just stopped by and said he should have an albacore this weekend (or next?). I'm assuming it will be whole, but I really have no idea. I'm kind of flying by the seat of my pants here. Truth be told, I'm not asking the neighbor any questions because I want to come across as some whiz kid who actually knows what she's doing. /infopop/emoticons/icon_wink.gif
Any ideas? If it's whole, should I smoke it whole? Filet it and leave the skin on? Brine it? What kind of wood?
In other words, how do I pull this off?? /infopop/emoticons/icon_eek.gif
Kelly