Big fish fry this weekend, GAMMA??????

I know you had to be involved, how come I didn't get invited????

http://www.rr.com/news/topic/articl...iler_loaded_with_seafood_stolen_in_central_Pa

Surely you jest Hoss....like I would ever be involved...in something of that nature... :smirk:

However, I did make a big batch of my famous Puttanesca sauce today with some big fat shrimp in it... :cheese:
For those that are not familiar, it is a spicy sauce.....tomatoes, anchovies, capers, chili peppers, kalamata olives, garlic and shrimp.
Pen responded quickly though.... :roll: Hmmmm...guilty conscience maybes??? :lol:

Did some of it look like this?
Would love to try some of the Gamma's sauce on a few of these.

WOWZA...bogy...that is some good stuff there.... ;-)
Got any secret recipes that you wanna share? :cheese:

I'd trade 5 pounds of DRY split Red/White Oak for a pound of that Salmon lol

This batch was headed for the smoker
mix 3 cups of brown sugar to 1 cup salt.
layer of fish, layer of salt/sugar, layer of fish more salt/sugar. It brines up over night, wipe each fillet off, lay out to glaze for 1 to 2 hours, smoke for 12 hours.

Just got to know when & where to go shopping.