 |
The chairs and tables are put up and I can say that the 2009 version of my annual clean out the freezer party was a success. After cooking 10 lbs of chicken breasts sliced into tenders, 4 qts of perch and 10 gallons of walleye fillets, I am sincerely in need of some rest and relaxation. There was so much food, what was supposed to have been a one day party spilled over into Sunday, where in the afternoon I fired up the burners to fry up the rest of the food.
I was asked about this in an email so thought it would be good timing to post the recipe’ again for the dry brine that I used last year for smoking salmon.
Salmon University Dry Brine Recipe’
This was fairly easy to follow and make sure you do not mix the brine in an aluminum or stainless steel container. It hasn’t happened to me yet, but when you talk to others, this is very important, it messes with the taste of finished product.
I was recently asked in an email how the garden was going this year. I had actually meant to do something on this a month or so ago, but like lots of things these days, time just slips away from you. Will put some “then and now” shots in.
The strawberry box produced another bumper crop this year. 36 pints of freezer jam and enough for all the neighbors to get a quart for their ice cream and short cake. The berry garden box has already been mowed down and will give it a good watering and one last weeding before winter comes in.
I planted a lot of corn this year, up by the house its 6 ft tall with the ears starting to show. Back behind the shop, not as good, but will still have enough corn to get by the winter without hitting the frozen food section at Meijer.
In this box are “fingerling” potatoes and kentucky beans in the back, in the “then” pic, the red spuds are just starting to come up through the ground.
Now, it won’t be long before I can start digging up the fingerling taters. These were actually leftover from last year, and I found them in my seed box. The bean seeds were kept on purpose.
This is my chive and pepper box. There are medium blocks, sweet banana, red roasters and jalopenos. The blocks, sweets and jalapenos have already started to yield peppers. They were great last night on my grilled philly during the all star game.
The last box up by the house are more kentucky beans and several kinds of tomatoes. Why several? All I can ask is if you have ever had a neighbor who bought too much of their own plants?
Finally, the stuff behind the lil’ barn. There are MORE tomato plants..same source. Also, a couple of zucchini, spanish onions (different source) and my pumpkins…lots of pumpkins with a shadow included, the camera nazi’s would have my tail for that one. Even a rogue pumpkin plant in the onions, not sure how that happened.
You have to have fresh veggies with fresh fish, and the pumpkins…ice fishing money, because the fishing never stops for the seasons.
The key to my garden’s success? Lots of fish guts (its a fishing blog people), leafs and horse manure. Bury the guts and leafs in the fall, put the manure up on top and till in before spring planting starts.
While you all slaved over a hot stove watching your turkey bake, or jumped back after bathing it in hot peanut oil, I threw the bird in the smoker and watched the Lions get their tails kicked once again. Ok, I didn’t watch for long, think there was an all day Newhart deal on WGN that I watch more of.
Point is, that 11:30 am I gave the bird the ol’ hot butter and seasoning injection, plugged in the remote thermoter and when the temp reached 180 degrees at 4:30, this is what I had when I opened the door.
Slow cooked with hickory and apple wood chips to perfection. Kept moist by the water evaporated from the water pan, and all that butter. Coated in a dry rub from Danny’s Meats right here in Monroe……..yummy!
|