Shuley Posted September 11, 2016 Report Posted September 11, 2016 Very similar to lox in flavor and and texture.
tony b Posted September 12, 2016 Report Posted September 12, 2016 Details, please? Technique - wet or dry brine, air dry, cooking temp, smoking woods, etc.??
Aussie Ora Posted September 12, 2016 Report Posted September 12, 2016 Nice cookOutback Kamado Bar and Grill
MacKenzie Posted September 12, 2016 Report 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.:)
ckreef Posted September 12, 2016 Report 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.
