A couple of weekends ago, Chris and I travelled to the distant land of Topeka, our state capital, to hang out with our buddy Kevin. To eat, drink, be merry and smoke stuff. Now, I know what you might be thinking...
But this event consisted of eating smoked ribs for dinner that Kevin smoked all day long, hanging out amongst Kevin's incredible collections in his basement whilst the boys smoked pipes, slumber partying over night and smoking fish and cheese the following morning. It was mine and Chris's first time to smoke fishes and cheeses and it was delicious and FUN! Thanks Kevin, you are best host!
Kevin's awesome "man cave"
Listening to 78's all night long
Chris peeling an obscene amount of garlic for the brine.
Brining the fish overnight with brown sugar and garlic.
Prepping the goods in the morning for smoking.
Good morning!
This is how we did the cold smoke for the cheese:
a soldering iron in a can with cherry wood and a little tub of ice
to keep the temp under 90 degrees.
We smoked garlic and salt too. But realized after the fact,
that we probably shouldn't have put it with the fish.
It ended up tasting too much like fish. We tossed it.
Lesson: put it with the cheese!
great pics lowen, and i have been enjoying the fish and cheese ever since. thanks for coming over for smokefest 2012, i look forward to the annual event!
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