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Steve-O's Smoked Crappie (or catfish)

 
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Steve-O
BBQ Pro


Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Wed Jun 01 05 9:52 pm    Post subject: Steve-O's Smoked Crappie (or catfish) Reply with quote

Ingrediants Required

-1/2c non iodized salt
-1/2c sugar
-1 quart water
-Whole crappie. Gutted, scaled, and beheaded (or very thick catfish fillets). I don't fillet the crappie as they would be too thin
-wood chips of your choice. Fruit wood works best but hickory and oak are okay too.

Detailed Cooking Instructions

Dissolve the first two ingredients in the water and soak the fillets in it for 12-24 hours. No longer or it will be too salty.

Pull the fillets out, pat dry, and set out to "dry" for 1 hour at room temp. A thin glaze will form over them.

Smoke fillets for 3 hours or so. Remove from smoke, let fillets come to room temp (15 min), then refrigerate.

I vacuum packed my fillets and refrigerated them. Put them in the freezer if they will not be consumed in 14 days.

For a quick and easy appetizer:

De-bone and remove skin from one of the above smoked fillet. Break up the meat a little bit.
Add this to a block of cream cheese.
Add some green onion

Mix well in a kitchen aid style mixer. It mashes the meat up a bit.

Chill for awhile

Serve as dip over ritz crackers.
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"
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newmeat
BBQ Fan


Joined: 27 Apr 2005
Posts: 213
Location: New Jersey exit 13

PostPosted: Sun Jun 26 05 9:45 pm    Post subject: Reply with quote

What is the time and temps you are using? Thanks, Frank
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Steve-O
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Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Tue Aug 09 05 1:02 pm    Post subject: Reply with quote

200 degrees for 2-3 hours will give you a pretty consistent product. You will need to check for doneness when you first do this. You want it cooked through, but not dry.

I would put about 6 fillets or whole fish on first. Pull one off after 2 hours and check for doneness. Repeat as required. Your mileage may vary.

Fish will smoke dry quickly, so you have to pay attention to the temp and time. Not too hot and not too long.
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"
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