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Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1

Needs pineapple.
Image 4-2-23 at 7.38 PM.jpeg

So it has been written
So it shall be done
 
IMG_4285.jpeg

All right you ingrates this is how it's done.


One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)

Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)

So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.

Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.

Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.

Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.

The last step is to eat like a king .....get online and buy the next size bigger pants.


You're welcome
 
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View attachment 8138535
A young woman doing her best to contribute to society while adding to the comfort of her hotel guests.
The weekday lady that makes breakfast at our hotel is the same; she's a sweet girl. Pisses me off when some of the "just passing though" hotel guests are rude to her, but she just smiles and takes care of her doing her job.
 
View attachment 8138607
All right you ingrates this is how it's done.


One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)

Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)

So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.

Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.

Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.

Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.

The last step is to eat like a king .....get online and buy the next size bigger pants.


You're welcome
What the fuck is and who the fuck calls it a “king chinook salmon”
do you live in Nebraska ?
 
What the fuck is and who the fuck calls it a “king chinook salmon”
do you live in Nebraska ?
My family on my dad's side is from Nebraska. I went fishing with my grandfather when I was a kid and we caught a channel catfish with every cast, most were small but we did catch a few big ones. We never saw King Chinook though.
 
View attachment 8138607
All right you ingrates this is how it's done.


One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)

Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)

So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.

Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.

Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.

Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.

The last step is to eat like a king .....get online and buy the next size bigger pants.


You're welcome

You only cook one at a time?

We got our smoker from home depot. But I agree on the alder chips. We get ours straight from the trees. Gotta trim the bark off though otherwise you get get a bitter taste.

Screenshot_20230510_155917.jpg
 
View attachment 8138607
All right you ingrates this is how it's done.


One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)

Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)

So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.

Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.

Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.

Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.

The last step is to eat like a king .....get online and buy the next size bigger pants.


You're welcome
God bless you you glorious bastard. I’ll get the fall run and do this!
 
Doesn't look real (AI generated [if real, then at least the chest are artificial]).
Does look like many of the AI generated images floating around these days. However, the woman in the middle exists. Or, at least, it's an AI generated image of her. Not seen one of those yet.
 
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Doesn't look real (AI generated [if real, then at least the chest are artificial]).
You have a keen eye.... Does anyone Photoshop a pic where all 3 gals are the same person. AI would do a better job with the details.
trio.jpg


I've seen better jobs of "Shopping a muffin top by a fifth graded. Keep up the "eagle eye" reviews.
(hint, look at left thigh)
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