Monday, August 6, 2012

Getting Ready for Ski Season

New split skins for the Icelantics

Best topsheets around

Ready to rock and roll...just need to wait for some snow.

In other preparations for winter. A new grill for apres ski bbq'ing.

Day 1- BBQ chicken.

Day 2 - Venison Loin with Juniper rub.

Day 3 - Pork Tenderloin.

Day 4 - T-Bone.
Noticing a trend here?
 We'll finish off with a batch of smoked salmon.

Applewood smoke after a brown sugar cure.  A bit on the salty side, the next batch should be even better.
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