Shuley Posted September 11, 2016 Report Share Posted September 11, 2016 Very similar to lox in flavor and and texture. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 Details, please? Technique - wet or dry brine, air dry, cooking temp, smoking woods, etc.?? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 12, 2016 Report Share Posted September 12, 2016 Nice cookOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 12, 2016 Report Share Posted September 12, 2016 Great cook Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 12, 2016 Report Share Posted September 12, 2016 Shuley, you just snapped that plated pix in time, one more bite and it would have been history and we would have been left with no view of that beautiful dinner.:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 12, 2016 Report Share Posted September 12, 2016 Nice cook. Not many pictures out there with an Akorn sitting next to a KK. Now you need to get the cold smoker. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 13, 2016 Report Share Posted September 13, 2016 Looks so tender. Quote Link to comment Share on other sites More sharing options...
