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That is the first BBQ book that I ever bought back in the late 80's or early 90's. It was a good read. Taught the low and slow method. And I practiced it religiously. Times sure have changed.
Speaking of Walleye, I saw Walleye filets in a Costco in Rochester, MN last week. Wanted to buy a bunch and carry on the plane, but resisted the temptation.
I had thought about making a bowl of guacamole and/or refried beans. Still may-pondering. I was gifted a garden turnip. Think I will make a smashed buttered bacon turnip something or ‘nuther
As people know that have eaten walleye it has very little fish taste. Seasoned with bbq Rub and Cooked like this it resembles chicken in taste/texture. Smoke?? If you’ve never eaten smoked fish, you’d say it’s fine but light- opposite that if your SF Experience is salmon or high oil fish etc you’d say the smoke is lacking. These were filets, skin off. The filets were cooked in the pellet cooker with the remaining of a PitBoss competition blend.
The turnips were softened in simmering water. Drained, seasoned with 407BBQ Rub and smashed with Irish Butter. No cream nor milk etc. The turnips took the place of avocado-refried beans etc You see radish’s in Mexican dishes quite often. To my senses radishes and turnips have a similar taste. Turnips and cornbread growing up quite often. A thick corn tortilla (I used coconut flour tortilla) probably would have been childhood memory activating.