06-26-2006, 09:31 PM
Great report BLFG - it sounded exactly like my trip from two weekends ago - we ended up with 5 nice kokes in the 19" range and had the afternoon chop (Wyoming W.). The fish did seem be be all over the place but we were fishing down by the Pipeline.
The other thing that happened to me was we almost (and I mean it was close) hit a BLack Angus cow walking down the middle of the road halfway between Mountain View and Manila. I had to do the Kyle Petty move to miss her... Sure made me drop my speed down to 50 until we got there.
This weekend I tried the cedar plank for cooking one of those kokes. I have had these cedar planks since last fall and really couldn't see how they could really be as good as they advertise but let me tell you - WOW that was the best koke I have ever tasted. Here is the link to the recipe --- [url "http://barbeque.allrecipes.com/AZ/CndinCdrPlnkdSlmn.asp"]http://barbeque.allrecipes.com/AZ/CndinCdrPlnkdSlmn.asp[/url]
I did take the recipes feedback and just used fresh lemon juice instead of wedges to not cause an underdone spot. Just make sure the fish is done next to the skin and you will be in Awe.
We are heading up again this weekend to renew our supply - I will be using the BBQ now for more fish than ever....
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The other thing that happened to me was we almost (and I mean it was close) hit a BLack Angus cow walking down the middle of the road halfway between Mountain View and Manila. I had to do the Kyle Petty move to miss her... Sure made me drop my speed down to 50 until we got there.
This weekend I tried the cedar plank for cooking one of those kokes. I have had these cedar planks since last fall and really couldn't see how they could really be as good as they advertise but let me tell you - WOW that was the best koke I have ever tasted. Here is the link to the recipe --- [url "http://barbeque.allrecipes.com/AZ/CndinCdrPlnkdSlmn.asp"]http://barbeque.allrecipes.com/AZ/CndinCdrPlnkdSlmn.asp[/url]
I did take the recipes feedback and just used fresh lemon juice instead of wedges to not cause an underdone spot. Just make sure the fish is done next to the skin and you will be in Awe.
We are heading up again this weekend to renew our supply - I will be using the BBQ now for more fish than ever....
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