This weekend, an old climbing pal of mine from back in the day invited me and another friend over to smoke some fish.
Tony and Micah went up to Joe Wright Reservoir early Sunday morning to take advantage of the Arctic Grayling run. This time of year, the Grayling are spawning, and catching them is a simple matter of wading out as far as you can, putting a cadis fly on your fly rod, and casting it out into the water. Sadly, I could not join them, as I had some work to do on a client system Sunday morning (the perils of IT work... Sometimes you work on the weekend because that's when the customer is closed.)
They got back down the hill and I headed over with a half dozen Sockeye filets that had had been soaking in brine since Friday evening. Three cups warm water, 1 cup Soy sauce (don't use the low sodium type, get the real stuff), 1/2 cup brown sugar, and a tablespoon each of garlic powder, onion powder, and ginger.
I also brought along a bottle of Monk's Mistress from Midnight Sun Brewing that I picked up during my Alaska trip. This was my payment to Tony for his expertise with the smoker. Tony is an engineer, and takes a very precise and scientific approach to everything he does. Every variable is considered, from the mixture of the wood to the placement of the racks to the way he filets a fish.
Beers were consumed, fish was smoked, stories and jokes were told, and a great time was had by all.