First, catch fish.Then clean and fillet, leaving skin on. Then vacuum seal and freeze until ready. Then brine overnite in...something. Then dry rub with brown sugar and...something.
Soak hickory chunks (not chips) in water and circle around hot coals in base of smoker.
Fill water pan (not seen) and place on rack above coals. Then add rack above that and add fishes.
Place another rack above that one and add more fisheses.
Cover and let smoke for four to five hours whilst sitting back in an Adirondack chair and sipping on icy coldPabst Blue Ribbon Beers.
In Idaho.
6 comments:
I was just at the grocery store collecting everything for this recipe, PBRs, hickory chunks, brown sugar and I asked the clerk where I might find something. He was puzzled.
I always admired those people who knew what to do with something.
Smoke it if you got it!
i'm sure it will be great tasting but not my preference:/
What I noticed is the first picture the lower portion of your Son's face could be yours. I figured it wasn't you based on the wrist ornamentation.
Signed the NOT deleted...
Do the rolling papers get greasy?
Dang you Mick...I wanted to say the same darn thing!!! DANG
Well, I prefer smoking my fish in a pipe anyway
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