Quack wrote:What’s the instructions on smoking those walters? Looks great!!
Fish Felon wrote:You know.....smoking up some walleyes or other fish would be the best way to start. They're the easiest to do, and would be a lot easier place to start than what I chose---wild duck.
Fish are easy....you make a simple brine, soak them in it a day, and they cook up pretty fast. If you have a grill, gas or charcoal, you can throw some wood chips on them...I'd reccomend apple or pecan (type of tree the wood chips are chopped from, which you can buy a bag at home depot, menards, Walmart, etc., for $5-$6, soak them in a container like an ice cream bucket overnight as well so they go on your heat source saturated and smoke more). All you do is throw the wood chips on your grill and let it smoke at low heat. If the fish aren't quite thoroughly cooked once the chips are done or the coals go out, you can finish them in the oven...the smoking part is at the beginning and then tapers off, so pretty much all the flavors from smoking would already be set so it's no big deal to finish them in an oven.
Brine = cup of kosher salt, cup of brown sugar, to a gallon of water.
Expand as needed if you have more fish than what a gallon will do. I typically mix my brine up in a big enough cooler and then toss the fish in. You can add all kinds of stuff to that brine, but it'll work on it's own and is as simple as it gets for someone new to it. There's all kinds of recipes with stuff like soy sauce, Worcestershire, syrup, honey, various spices, seasoned salts, etc.
maplelakeduckslayer wrote:Remember your rant about the cost of those smoking chips vs cost to beer...fleet farm for the win. You get a bag about 1.5x the size for 2.99 vs homo Depot or the others
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