Gotta lotta NERVE! Some don't want to hear it or listen to it so they PREVENT others from hearing/listening too. What the HE** is GOING ON?

ARRGGHH! I did? DAM*! Not my intention. Unintended  consequences STRIKES AGAIN! Sheesh. Thank you for your reply EPB and Happy April Fool's Monday to thee! :)

Its just the opening of trout day to me

I love trout

Do you mean like you did when you still ate flesh or just admire them for their majestic natural beauty and tenacious drive as they fight the current upstream?

TROUT DAY? So you live by rivers or do trout live in ocean waters? I'm not a fisherperson so I don't have a clue. I did work long ago with a guy who went fishing out of San Diego EVERY WEEKEND. He had a smoker at home and he would often bring us smoked fish. I don't remember what fish but it was a thick white fish and it was to DIE FOR! The smoke was from the natural wood. None of the horrific "Liquid Smoke"! It was the BEST smoked fish I ever ate in all my born days. Do you have a smoker EPB? Thank you for your reply and Happy Tuesday to thee! :)

Fresh wate and yes I do smoke some but I do it over a fire pit instead of a smoker.

I don't suppose you're a neighbor of mine are you? I mean I live in Hemet California. Are you very near or very far? That smoked white fish I still remember EPB. That was 40 years ago! I am a Foodie. But I betcha you guessed that. So is there any difference in the taste between the two methods of smoking and what wood do you prefer? What kind of fish smokes best? (I know that's a great straight line but resist the impulse!)  Thank you for your reply! :)

East  coaster..

Not really much difference really.  I just always did it and was taught that way.   Make a teepee of sticks over a smudge fire and blanket the strips of trout over the teepee frame.

Darn! Well mebbe next lifetime we might liver closer. It sounds like a lotta work though EPB. Wouldn't a smoker be faster and easier to accomplish? Are smokers very expensive? Thank you for the info.

Maybe,   it is.  The learning curve is definitely smaller with them.  It wouldn't smoke them any faster but with less involvement and paying attention 

There's an element of nostalgia I guess.  A day of fishing followed by a weekend night with a fire and a few beers while one tends to the task.  I do have a big barrel smoker but I only use it for pork butts, ribs, and briskets.  To be honest I'm not sure if I want the fish smell and flavors baking into that one.

You do? Do you ever compete? We watch those smokeoffs around the country where folks vie for prizes given for best barbecue! Those folks are SERIOUS smokers. I think it would be loads of fun to visit and then I think the folks who aren't competing get to taste all the food prepared. I would think having two smokers would be best though. One for fish and one for meats. I mean you don't put barbecue sauce on fish do you? I'm not a fan of sauce. I prefer DRY RIBS with  DRY RUB! Thank you for your reply. I get nostalgic too. Sentimental. Wistful. So I understand. :)

Nah,  maybe when I am retired.  You need to invest in that to really.make it worth your time.  It's a full time hobby at th at level.  I just like to cook meat for a potluck or what not.

I do t really care for the sticky swear glazes either except on ribs sometimes.  I do like some sauce but I prefer to make the runny vinegar based one and just a little drizzle on the meat when it's done.  Just a little tang.

I think barbecue sauce is best used VERY lightly slightly and not have the meat SWIMMING in it. I mean you might as well just drink the sauce and forget about the meat. Dry rub baby back ribs? Oh my gosh!. That is purely awesome. Our local Chili's Restaurant used to have them on the menu and took them off. I could eat an entire rack myself! No I don't weigh 300 lbs. I'm slender. But it was irresistible . I didn't have any sides with it. I just focused on the ribs. Oh boy those were the days! I can't believe they weren't popular but I guess they weren't or else they wouldn't have removed them from the menu. I guess folks just are used to red ribs with lotsa sauce. SIGH. Thank you for your reply EPB! :) This post was edited by RosieG at April 2, 2019 8:16 AM MDT

Chili's just started doing them again if I am not mistaken.

SAY WHAT? WHOA! Thanks for the heads up m'dear. We'll check out our local Chili's  today! Boy you can't see me but trust me I AM SMILING! Jim sez "Thank you. That is GREAT news". Oh boy. If ours is back to selling them guess what we are having for dinner today? Thanks again. You have no idea how happy that makes me EPB and Jim too. I told you I am a Foodie. I was not joking! :):):)

If I am not mistaken they only removed them when they were being restructured and the new brass was trying to hole in a trendier healthier and more fresh focused menu.  A new unage5.  It had the wrong effect though so they are trying to go back now. This post was edited by Benedict Arnold at April 3, 2019 11:37 AM MDT

I just got off the phone with the gal at our local Chili's! YES! They are back! She said they have been back for "a little while". I didn't pursue the time frame to get a definite how long. I don't care. So tomorrow that is what Jim and I will be eating. I am going to order TWO RACKS! He is good for half of one and well you already know what I'm gonna do!  I really do appreciate your telling me about that EPB. It never occurred to me check on any menu changes. When they stopped having them on the menu it didn't occur to me to ask "is it forever or temporary"? I'm pretty sure I asked why they were discontinuing them and I'm pretty sure the gal with whom I spoke said the expected thing. Which is that they weren't selling well! The best thing on the menu (in my opinion) and they weren't selling well? Anyway I OWE YOU! I won't forget my debt. I'll figger something out! Happy Wednesday to thee EPB! :) This post was edited by RosieG at April 3, 2019 11:44 AM MDT

Oh price of.smokers. You can get a decent one for around $150 that will double as a grill if you aren't you are going to smoke a few times a year.  Then it goes into the thousands from there.  I remember your hubby is a handyman,  probably could fab one together for around a $100 that is built like a tank.

Well $150 doesn't sound like a bad price to me EPB! And it doubles as a grill?  Gosh that's sounds like something very nifty and very affordable. Some of those rigs the professional barbecue folks take with them around the country are very intimidating. They do relays sometimes on the teams keeping track all night of the temperature. Someone is always awake checking the meat, the temperature, adjusting if necessary. I mean it isn't for the feint of heart to enter one of the competitions. I think it has gotta be a fun way of life. Some of the competitors are older and probably retired and just enjoy the traveling and the crowds of loyals who often will go around the country too. Of course you get bragging rights as well as trophies and I hope whatever prize money you get at least pays your expenses. But for sure you'd always have something really delicious to eat! I'm up for that! Thank you for your reply EPB!  :)

I await the release of all of whatever the SDNY has. With great and joyful anticipation. I don't know how long we shall have to wait for that but it won't have to go through Dondon's Roy Cohn. And Dondon has no power over it! He SHOULD BE SWEATING BULLETS!  Thank you for your reply Sharon and Happy Tuesday! :)