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Bertram31.com General Bulletin Board
Re: Smoker/BBQ recipes
Posted By: Walter Kaprielian In Response To: Re: Smoker/BBQ recipes (Vic Roy)
Date: Thursday, 9 March 2006, at 10:54 p.m.
To smoke those cold water fish I cut (or split) the fish and then make a brine in a big glass or pyrex bowl of equal amounts of kosher salt and brown sugar, water, black peppercorns, pickling spices (you can buy the mix in the spice section of your supermarket),a bay leaf or two, garlic and onion powders. stir so the salt and sugar dissolves. Splash in a good shot of bourbon or rum. Lay the pieces in the brine flesh side down. Place a dish over the top to weigh them down and place in the fridge overnight. Take out the next day, rinse and place on your smoking racks skin down. Let it air foe about a half hour or until you see them take on a glossy shine. If you like em peppery, Take a peppermill and grind some coarse black pepper on some of them. Place in the smoker and put in your first pan of hickory chips. After three-four pans of hickory are done,there's no need to use more chips. Just let the slow low heat work for a couple more hours. I tend to place the thicker pieces on the bottom and smaller ones up top. It's taste test time as to more or less time in the smoker. Hint: Put a block of your favorite cheese in a bowl or mold and place it in the smoker. When the chips are done, so's the cheese. It will have melted to the shape of your bowl and the top will be a beautiful light orange color. Walter
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