muskybob

Nice going guys, that's a beauty.

Thanks for all the fishing reports prior to trying to make a buck off the site.

Nice going Todd. She's taking right after the ol man. Good job.

About 6% of (Hybrid) Tigers will reproduce but are considered insignificant by DEC standards. Just an FYI

Congrats guys, great job.

Very nice lookin rig. Best of luck with her.

That comes from standing too close to the natural gas shut off valve for so many years.

Ditto what Hank said Stan. I give you a lot of credit for taking the bull by the horns and promoting the sport out there. My hat's off to you bud. Nice job!!! I hope I get the chance to get you on my boat SOON.

Dang the first one is HUGE. Nice job Todd

Mark, It was about 2 hrs for the smoke to dissipate. I used hickory this last time, but I've made it before with a combination of apple & maple or pear & apple. Any fruit wood will suffice for smoking fish. Ya just gotta experiment with what tastes best to you at the time. I keep my smoking time to the minimum because like you say it can get overpowered pretty quick and ruin a good batch. You also have to experiment with the amount of hot sauce to use for your liking. I have a Brinkman electric that holds 3 racks. I also use the brine instead of water to fill my water pan to keep the fish moist. Dang, now ya got me thinkin about it so I guess I gotta go break up a couple of chunks again. Btw, it tastes real good on top of a salad.

Sure Jim, come on down.

Nice job guys. Great pics, Congrats on a good day.

Adirondack Smoker Brine I smoked up about 20# of salmon today after soaking overnight in a new improved brine recipe I adapted from an older one. Came out fineeeeeeeeeeee. A very mild flavor with just an after-hint of zing on the palate. Adirondack Smoker Brine From My Adirondack Way of Cooking by muskybob 2 Tbs. Garlic Powder 2 Tbs. Kosher Salt 1 Tbs. Cayenne Pepper 1 Cup Brown Sugar 64 Oz. Apple Juice 2 1/2 Tbs. Hot Sauce 3 Tbs. Lime Juice ½ Cup Soy Sauce 2 Tbs. Old Bay Seasoning No need to rinse these fillets after removing from the brine. Allow to air dry for about an hr. till pellicle forms. Smoked with hickory chips on low temp for 5 hrs.

New brine recipe came out fantastic. Posted in recipe section.

Have a Happy Birthday Matt

We all have our ways of cleaning, storing, and disposing of remains so I thought this would be a good place to post your own tips on how you do things. If I don't clean my fish at the fish station before heading home I do the following: Disposing of remains after the clean up job is both smelly and messy in the garbage can while waiting for it to be picked up. What I do is double-wrap the remains in a grocery bag and put it in the freezer till the morning of pick up day. I put the frozen package in the garbage bag & it's gone, with no lingering mess or smell.

Nothing wrong with this forum at all & a snotty attitude will get you nowhere. Most guys here that fish the Quinte area don't usually head up that way till after late Sept. when the big eyes start moving in from Lake O. Another site for our nothern neighbors is spoonpullers.com. Most of the guys there are from Canada. Good luck on your seach.

The Scotty is being held there this weekend so don't expect many answers till after Sun. Kings are starting to come in so get your net ready.

ttt Who's in it so far?

This guy has very competitive combo prices. Check him out for other combos too. http://stores.ebay.com/BRETTS-PLACE-ON- ... ec0Q2em322

Is that the sort of viewing you do on your vacation? Kinda miss seeing it at home huh? No wonder you go there every year, like the "swallows" returning to Capistrano.

Happy Birthday Mick

These guys are top notch, located in Oneida, NY http://www.northeasttrim.com/ Sorry, didn't mean to hijack your post.