Post By: team FMFO Posted: 5/3/2020 7:12:57 PMPoints: 3319
Still slow from storms and being days after ice off but I hooked one to make the trip worth it for me . :) It's going in a brine for 36 hrs. then on the smoker for 4 1/2 hrs. Then I'm going to make a smoked trout dip out of it.
Reply by: SirGreg88 Posted: 5/4/2020 10:23:14 AM Points: 74
I'm sure everybody has their fave but I love cream cheese, some yellow onions, green onions, onion flakes, jalapenos and a dash of Cajun hot sauce of some kind. I don't have a smoker so I just cook em in foil with some liquid smoke and Zesty Italian Dressing--pouring all the juices into the dip mix..
My wife and I do a volunteer thing for 25 guys twice per month. About a year and a half ago I kept an 8.5 lb bow and another 16 incher from the skunkmile. I mixed it in with 9 pounds of cream cheese and that appetizer was gone in 20 min!! I should have mixed in another 3lb of cream cheese because it was still super dense. I want some now!!!!
