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Author:
bassarama
Date:
Jul 11, 2007
Subject:
want a fish recipe? here's one...
Message:
This is a copy of one of my posts from another forum, I thought I could share it with the local crowd… Now that blue fish are abundant, catch some,fillet the darn things alive and throw back the carcasses still swiming..(10 seconds). :shock: :D This is where I smoked these fillets The smoker is my zero clearance air tight fire place, I got some pieces of scrap steel and made the supports for a the old grills, it works like a charm; I heat the house using well seasoned fire wood, but for this purpose I use oak. I allow the coals to get down to a warm temperature only and then add a piece of hickory so I get the smoke going. [img:fcf6cd17e7]http://i139.photobucket.com/albums/q297/bassarama/Fireplacesmoker.jpg[/img:fcf6cd17e7] [img:fcf6cd17e7]http://i139.photobucket.com/albums/q297/bassarama/IMG_0029.jpg[/img:fcf6cd17e7] The fish fillets were in the fridge for 24 hours soaked on Italian salad dressing (any brand works well) After half hour on each side, I get all the smoke flavor I want and the fish is done. Allow it to cool off and finely crumble the fillets. [img:fcf6cd17e7]http://i139.photobucket.com/albums/q297/bassarama/IMG_0031Medium.jpg[/img:fcf6cd17e7] Add: Onion flavored sour cream dip, finely minced onion, red hot, salt, freshly ground black pepper, grated cheese and a bit of mayo. Blend it all into a manageable consistency and you’ll have the best, yummiest smoked fish paté …BLUEFISH paté, that is. Serve with crackers or with cocktail rye bread... [b:fcf6cd17e7][i:fcf6cd17e7]FRIGGING GOOD...[/i:fcf6cd17e7][/b:fcf6cd17e7] [img:fcf6cd17e7]http://i139.photobucket.com/albums/q297/bassarama/smokedbluefishpate.jpg[/img:fcf6cd17e7] Now, for the [i:fcf6cd17e7][b:fcf6cd17e7]NON FISH EATERS[/b:fcf6cd17e7][/i:fcf6cd17e7] [img:fcf6cd17e7]http://i139.photobucket.com/albums/q297/bassarama/IMG_0032Medium.jpg[/img:fcf6cd17e7] [img:fcf6cd17e7]http://i139.photobucket.com/albums/q297/bassarama/IMG_0030Medium.jpg[/img:fcf6cd17e7] The ribs were in the fridge for one day coated with Williams-Sonoma grill rub for Ribs and a fair amount of salt After half hour per side, I remove the ribs and place’em in cookie sheets and in the oven we go for 6 hours at 190 degrees, after 5 hours glaze the meat with one part each of honey or maple syrup, ketchup and BBQ sauce, add one part of Red Hot sauce if you like it spicy. . I don’t have a pic of the finished ribs, by the time I got the camera they were GONE! :o :o ;D I can tell you, we just pulled the bones out of the meat, that's how tender they were. ;)
Author:
chuckc
Date:
Jul 11, 2007
Message:
Those pics are making me hungry.
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