April 27, 2008

Smoked fish.

A winter staple in these parts, I typically smoke two or three batches of fish each winter. I was lazy this year and finally put my first batch of the season in the smoker on April 27, typically about 3 months later than usual. Never mind the fact that I had to shovel out nearly three feet of fresh snow from my back porch just to get the smoker out. Go figure.

Nothing beats fresh smoked trout and ciscos straight out of the smoker. A real treat. Since I had some space, I also threw in some country-style boneless pork ribs, to be enjoyed later.