Call for WSB Recipes

[ctfphoto]

Bump this thread ........

...... I got some cooking to do today

[Baja_Traveler]

The Smoker is my Go-To method

- Smokin' Fish


Brine:
½ gallon of water at room temperature
1 cup Kosher salt
½ cup brown sugar
½ Medium lemon - juiced
1½ tsp garlic powder
1½ tsp onion powder
1½ tsp allspice (it's best to sift this into the water to avoid clumping)
1 teaspoon black pepper

In a glass, or plastic container (never wood or metal), mix all of the ingredients thoroughly until dissolved.
Place the fish in the brine solution ensuring that all pieces are completely submerged. Weight the fish down to maintain complete submersion.
For short brining periods (three hours of less) in cool temperatures the brine may be at room temperature if the fish is well chilled before placing it in to the brine. If the fish is not well chilled or the room temperature is warm, place the brine and fish in a refrigerator for the duration of the time of brining, or you can place bags containing ice in to the brine mixture to cool and weigh down the fish.

Weight of Each Piece of Fish	Time for Brining
Under ¼ lb.	30 minutes
¼ lb. To ½ lb.	45 minutes
½ lb. To 1 lb.	1 hour
1 lb. To 2 lb.	2 hours
2 lbs. To 3 lbs.	3 hours
3 lbs. To 4 lbs.	4 hours
4 lbs. To 5 lbs.	5 hours

The total weight of the fish is irrelevant. Time of brining is established by the weight of the individual pieces of fish


Drying
At the end of the brining period remove the fish for drying (pellicle forming).
Lightly rinse in fresh water.
Place the fish on elevated racks for drying prior to smoking. It is easiest to use the same racks that you will use in the smoker. Lightly oil the racks to avoid sticking.
Place the racks of fish in a cool breezy place protected from flying insects. We usually place an electric fan near the racks to provide a breeze.
The time for drying is usually about one hour while a thin glaze called the pellicle is formed on the fish. The pellicle aids in the development of the color and flavor as the fish is smoking. It also helps keep in the juices and retain the firm texture of the fish as it is smoked.


Smoking
Any hard wood (alder, apple, oak, hickory, pecan, cherry, mesquite or grape stock) works fine for smoking fish. I ususally use an Alder/Cherry pellet I get from Seisels in Bay Park.
Too much smoke will cause the fish to taste bitter. Use just enough wood to maintain a steady smoke. I use an Amazen Smoker pellet burner, if you've never tried one of these you have to check it out - it works fantastic, and you can cold smoke with it! (http://www.amazenproducts.com/)
Smoke the fish at approximately 190 degrees. Lower temperatures can be used with a corresponding adjustment to the smoking time. At 190 degrees follow these approximate smoking times.

Weight of Each Piece of Fish	Approximate Smoking Time
¼ lb. To ½ lb.	1¼ hours to 1½ hours
½ lb. To 1 lb.	1½ hours to 2 hours
1 lb. To 2 lbs.	2 hours to 2½ hours
3 lbs. To 4 lbs.	2½ hours to 3 hours

The chart represents smoking times which will vary based upon the type of fish you are smoking, the equipment you are using and the temperature at which you are smoking. Cooking time needs to be increased depending on how many times you lift the lid or open the door to check on progress.


Smoked fish is done when it flakes easily while pressing it lightly with a knife of fork. On larger pieces of fish you may want to test for doneness with an instant-read thermometer. Fish is done when the internal temperature reaches 140 degrees.>>


Serve while warm.


If you plan to store the fish, remove the racks to an elevated surface to cool. I've found you can set the racks on top of empty beer cans. Usually there are plenty of those around. Once the fish has cooled for a half hour or so, wrap tightly in foil and place the foil parcel and store in a zip lock bag.

[bus kid]

Thanks Baja for the link http

I just ordered 2lbs of the Burbon Barrel and Wine Barrel to try out!