Cooking with Ike - well sort of :)

I know the name of the blog is "Cooking with Ike", but haven't really shown any real "cooking with Ike" - that is until now... Here is how the actual cooking with Ike really goes... We were cooking some hamburgers on the grill after some yard work on Sunday afternoon and Ike decided to supervise.. I think he has a future in management....



















Matter of fact here is his new head shot for the company report.. He looks very much like the leader of Ike Inc.....

It's been a while

Sorry everyone it has sure been a while since my last blog and lots of things have occurred. Nephew Bryan has said he is tired of the Birthday pictures so time to post something to get it off the front page. Great niece Tessa Burritt was baptized, (check out the Burritt blog link), I got a new truck, got the garage floor epoxy coated and painted the walls, and had our front walkway and step all stamped and stained to look like slate.

So lots of things but no real cooking...

By the way Ike just turned 2 about a week or two ago and while we didn't have a party for his birthday this year we did have fish fry on Memorial Day. (check out the pix of the party on the Knutson or Burritt blogs linked to Ike's) Stupid me didn't get any pics of the food but Bryan and Mike had gone to Kentucky fishing and Bryan hooked 24" Brown Trout and it was decided to have a fish fry/Memorial Day party. Now historically we have had wet, cold and generally unpleasant Memorial Days here in the Chicago area but we lucked out this year!! It was warm, and windy but sunny, so party we did. The fishermen wanted me to try and smoke the trout, and I was always game for anything on the BBQ.. so while there aren't any pixs of the food here are PK and Bryan prepping the shore lunch.

It is recommended that you Brine the trout for at least 3-5 hours to pump up the moisture - simple brine, (1 qt Water and 1/2 cup Salt - some say add flavors, but I wanted to keep it pretty basic). Make sure the Pin bones are removed - (hint here - use a needle nose pliers, don't spend the money on a "special pin bone remover tool" just make sure it is clean both before and after :) ) Then the interesting part - Put it in the fridge on a cooling rack over a sheet pan for the next 21-24 hours until the skin becomes shiny and tacky to the touch.... Next day light up the smoker. FYI this is going to be a cool smoke - keep temp at 150* -160* F and personally I like Pecan wood - not mesquite or hickory I think too strong for the fish... I left my filet whole and smoked it longer than the 3 hours recommended. I did it about 5 hours and it did taste GREAT.. even non fish eaters thought it was pretty tasty.... A good time was had by all - even Ike was so tired he could barely get to his water bowl...