If it loads slow its because im hosting the photos of my home DSL with a 40Kb(330kbps) upload.

Staging area

turkey deep frier on left, smoker behind bbq's
[url]http://000buck.d2g.com/meatfest/meatfest-01.jpg[/url]
[url]http://000buck.d2g.com/meatfest/meatfest-02.jpg[/url]
dutch ovens and deep frier pot.
[url]http://000buck.d2g.com/meatfest/meatfest-00.jpg[/url]

Victims

pork country style ribs: to be cooked in dutch oven in la victoria green salsa
[url]http://000buck.d2g.com/meatfest/meatfest-03.jpg[/url]
beef back ribs: half to be smoked on bbq, half to be boiled in bbq sauce, redwine, jelly in dutch oven
[url]http://000buck.d2g.com/meatfest/meatfest-04.jpg[/url]
13lb turkey: to be injected with tony's creol butter sauce(FRIKIN BEST INJECTABLE MARINADE ON PLANET)
[url]http://000buck.d2g.com/meatfest/meatfest-05.jpg[/url]
chickens: destin for the smoker for 5-6 hours
[url]http://000buck.d2g.com/meatfest/meatfest-06.jpg[/url]
pork spare ribs: to smoked on bbq
[url]http://000buck.d2g.com/meatfest/meatfest-07.jpg[/url]
4lbs of salmon: also going into the smoker.
[url]http://000buck.d2g.com/meatfest/meatfest-08.jpg[/url]

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two chickens in smoker with alder wood
[url]http://000buck.d2g.com/meatfest/meatfest-09.jpg[/url]
beef ribs and pork ribs seasoned with maggi sauce, montreal steak seasoning, and the wood is mesquite
[url]http://000buck.d2g.com/meatfest/meatfest-10.jpg[/url]
same as above, but wood is hickory
[url]http://000buck.d2g.com/meatfest/meatfest-11.jpg[/url]

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sorry no firearms or knives this time...to many people around.

country style pork in salsa verde.
[img]http://000buck.d2g.com/meatfest/meatfest-12.jpg[/img]

[img]http://000buck.d2g.com/meatfest/meatfest-13.jpg[/img]

[img]http://000buck.d2g.com/meatfest/meatfest-14.jpg[/img]

[img]http://000buck.d2g.com/meatfest/meatfest-15.jpg[/img]

[img]http://000buck.d2g.com/meatfest/meatfest-16.jpg[/img]

[img]http://000buck.d2g.com/meatfest/meatfest-17.jpg[/img]

Dining alone?

Let's see, if I leave now to catch a flight to California from Denver Intn'l Airport...

Could you delay the BBQ start time for a couple hours? [:)]

parents/family, and having a few of my close friends over.

starts at 6, you can make it no problem.

I thought it was illegal to possess that much meat in Kalifornia.

who said it was legal. :D

DAMN! You're loaded for Bear.

Fax me a plane ticket please. [:P]

Enjoy!

MM419

[b]AWOB![/b]

The type of salmon were doing today in the smoker will only take a little over an hour using alder wood for the smoke.

lox are actualy salt cured salmon, but sometimes they add smoke flavor...it is not cooked to my knowlege.
here is a lox recipe i found [url]http://www.ochef.com/582.htm[/url]

Salmon is one of the more oil typs of fish and is a prime candidate for smoking, it does not dry out at all!  I do usually put a light coat of olive oil on it as well as dribble some lemon juice before cooking.

Meat kicks ass!  I'm drooling just looking at your pics.

Lox is usually cured in salt and then cold smoked, around 80 degrees.  

Smoked salmon is hot smoked, so it gives it the smoked flavor while getting hot enough to kill bacteria and parasites.  Basically the same process as beef jerky.

Smoked salmon should be fairly moist.  It takes anywhere from 8 to 12 hours to smoke depending on moisture content and fillet thickness.

The next one I catch, not to jinx myself (we have 3 chinooks in 4 outings last week) is going in the smoker, hopefully tomorrow! [:P]

I've never cold smoked anything, all I know is that you basically want the smoke but not the heat.  So you could use a setup that had a fire pit that ran the smoke through a pipe (underground if you wish) to the smoke box.  By time the smoke gets there it will be much cooler.

Or if you have an electic smoker like a Luhr-Jensen Big(or Little) Chief that is top loading they say to put the rack on top of the smoker and then cover it with the cardboard box the smoker came in.  This puts the food farther away from the heat source.  They recommed that for smoking cheese and oysters, so I don't see why it wouldn't work for lox.

I've never been there, but I have a feeling when you get to Alaska you will see what real smoked salmon is like.  It's not dried like jerky, and it's not that oily junk.  I think they add that oil to make sure the fish isn't too dry and to ease packaging.  I've seen places here in the NW that you can take your fish to be smoked and they massacre it with that oil. [stick]

Regular (hot smoked) salmon is delicious if done correctly.

Ok done, updated with final pics at top...man was it GOOD...i could die happyapomvow111111111111111 <------dying happy

How come you bastards only post these dinner pics on nights when I forget to bring my dinner to work and am rather hungry?  Damn you people!!!

What, no guns?

Ohhhhhh wait you live in California [V]

we have guns, but they are de-mil'ed just kidding! there were too many people around.