All mopped and seasoned, ready for the smoker.
The mop sauce Makers Mark, Honey, balsamic vinegar, grape seed oil and fresh thyme. (I scraped the leaves off the larger pieces of thyme) Blended with an immersion blender.
Into the smoker and wait. I will baste hourly till done.
About an hour in pre-baste.
And cleaned up and mopped.
Getting close, I'll pull them within the hour. Never mind Mr Chucky over there, he's minding his own business. He's got a ways to go.
After one more hour.
And out to cool for later.
This fish will resurface elsewhere.
