Fellows it's Smoker Season

Timber eats goats.

JWK had good thread in pbox year ago about smoking.  I think his trick was to brine everything overnight and make sure the meat gets to 190 degrees without fucking with it too much.  Then he pulled it and let it rest wrapped up in a towel in a cooler for an hour or more.

Quote Originally Posted by TIMBER9:

Here i give some insight into my grilling genious

Good pull

That thread needs to be archived or bookmarked.

Were runnin like crazy this week but:

Smoked Catfish

First, you need to brine all fish before smoking.

Brine:

1 gallon of h2o.   3/4 cup sea salt.  1 cup brown sugar.  3 cloves of garlic.  Black pepper.  Cayenne Pepper.  

Stir it good, its got to all disolve.   Fish soak up the brine pretty quickly so 5-6 hrs is sufficient, but i like overnight.

Smoker setup.   With any fish you CANNOT have your smoker above 200 with 190 being perfect.   Fruit wood would be the best option with any fish.

If your not confident in your grill temp you can always make a tinfoil basin for the fillets to rest in while on the smoker.   Depending on what size fillets you go with will determine the cooking time here.   As with any smoking it will be hours but basically your looking for the fish to begin to flake. 

Remove your fish from brine, pat dry and baste with italian dressing and a light dust of cayenne pepper.  Place them on your smoker and let the magic happen.   After the first hour i would spray the fish with just a basic apple juice...doing this until fish is done.

Quick tartar sauce:

1/2 cup chopped green onion....   1/2 cup chopped dill pickle

1 cup mayo(REAL shit).....  Salt, B pepper, garlic POWDER to taste.  mix it up good and stick it in the fridge.

The fish is great any way you like it,   but i like to take a good wheat bread, the tartar sauce, some crispy bacon,  crispy lettuce, slice a perfect tomato and make me a sammy