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Walked down an alley in Everett, WA and smoke was pouring out of this little, wooden shack. A wooden sign on it said “Smoke house.” Every other year, the Pink Salmon (Humpy) runs are incredible in the Pacific Northwest, as the fish head back to their birthplace to spawn and keep the cycle going. Some get caught along the way, cleaned, and hung in cool little shacks like this to be cured with smoke, a tasty way to preserve and enjoy the fish!
The Wisconsin State Fair has some interesting culinary creations, most of them deep-fried. I would like to try one of those weird, deep-fried items, but this doesn’t even look or sound good. Maybe I’m missing the boat.
I’m going for it, but I do have a concern about the 5 day soak in the buttermilk. That seems 2 or 3 days over the top with raw chicken.
http://josotherblog.comluv.com/tag/google-staff-recipe-for-buttermilk-chicken/
Shadybrook 
