I may be accused of chutzpah for labeling this post “Charcutepalooza”, but so be it. Last month’s posting deadline (April 15) breezed past without fanfare like I wish this cold, rainy spring weather would, and although I had the hot-smoking challenge in the back of my mind all month, I had no specific plan as to how or when to execute it. So when my friend Todd invited a few of us over and said he was firing up his smoker, right after Molly and I had just bought a whole fresh lake trout (scored at Eastern Market for $1.99 a pound!), it seemed like kismet.
Because the trout was going to be in the fridge for a few days before the get-together, I salted and sugared it (no measuring, I just threw on what I thought was an appropriate amount). I had already used my share of the steaks, which I braised in a Thai red curry coconut milk concoction, so I had my half of the fillet left to smoke. Molly went the opposite route, saving her steaks for the smoker. Despite my lackadaisical approach, I did attempt to create a pellicle by placing the uncovered fish on a rack in the fridge the morning of the party. (I mention this as a pathetic bit of evidence that I actually sort of “did” the challenge…) Continue reading