I smoke turkeys myself but it’s hard to keep them lit.
I don’t think the fish was the only one smoking something.
I worked in restaurants in my early 20s. My best friend was a chef at a fancy joint called the Royal Platte River Yacht Club on Larimer Square in Denver. I let him know I was bringing a hot date there one evening and was looking to impress her with special attention from the kitchen. When my trout arrived it had a lit cigar in its mouth.
I always preferred the healthier version: the fish riding the bicycle!
Smoking fish and making jerky is an autumn ritual for me. When the weather cools and the signs of fall are everywhere I just love the smell of the smoke wafting threw the trees and all around. It won’t be long for me now.
oops.. through
I never did understand the allure of smoking a fish. I always have trouble with the rolling papers.
I’ve often found things aren’t nearly as funny once I’ve sobered up.
I guess the Sturgeon Generals warning means nothing?
The dry brine should be rubbed into the fish and then left in the fridge for twelve to twenty four hours depending on how strong and how well you rinse the fish off before putting into the smoker.
Found this brine works for all fish but would not recommend with fowl or other meats.
DRY BRINE (Double Recipe)
5# or 7 Cups canning & pickling salt
2# Brown Sugar
4 Tbl. Sp. Salt Petre (Potassium Nitrate)
Remaining is optional and/ or develope to ones own taste
4 Tbl. Sp. Black Pepper
4 Tbl. Sp. Onion Salt
4 Tbl. Sp. Celery Salt
4 Tbl. Sp. Ground Cloves
4 Tbl. Sp. All Spice
4 Tbl. Sp. Ground Lemon or Orange Peel
4 Tbl. Sp. Ground Dill Weed
4 Tbl. Sp. Ground Ginger
4 Bay Leaves
PICKLING RECIPE (5 Days / 5 Days or 1 1/2 Days / 10 -15 Days) (Fish cut in 1″ Squares)
5/8 Cup Canning & Pickling Salt
1 Qt. Water
1 Qt. White Vinegar
After First Session (5 Days or 1 1/2 Days), drain and make 2nd solution (below) & add fish
2 Cups Sugar
1 Qt. White Vinegar
1 Qt. White Port Wine
1/3 Cup Pickling Spice
2 Med. Bermuda Onions
After 2nd Session (5 Days or 10 – 15 Days) Enjoy!
@cfm990: Now that’s FUNNY!
Ladies and germs, I believe we have a winner!
🙂
What’s the difference between meat and fish?
You’re not suppose to beat your fish.
Oh. My. Cod.
Ya know, I think I’ve been doing those “pot” pies all wrong…..
now that’s finny!
Doug Wakeman, I love the story.
“4 Tbl. Sp. Salt Petre (Potassium Nitrate)”
When I was 11 I used to make gunpowder with Potassium Nitrate.
Well I’ll never get that time back
I smoke turkeys myself but it’s hard to keep them lit.
I don’t think the fish was the only one smoking something.
I worked in restaurants in my early 20s. My best friend was a chef at a fancy joint called the Royal Platte River Yacht Club on Larimer Square in Denver. I let him know I was bringing a hot date there one evening and was looking to impress her with special attention from the kitchen. When my trout arrived it had a lit cigar in its mouth.
I always preferred the healthier version: the fish riding the bicycle!
Actually, THIS is how a fish smokes:
https://en.wikipedia.org/wiki/File:Arbroath_Smokies_-_geograph.org.uk_-_481678.jpg
Smoking fish and making jerky is an autumn ritual for me. When the weather cools and the signs of fall are everywhere I just love the smell of the smoke wafting threw the trees and all around. It won’t be long for me now.
oops.. through
I never did understand the allure of smoking a fish. I always have trouble with the rolling papers.
I’ve often found things aren’t nearly as funny once I’ve sobered up.
I guess the Sturgeon Generals warning means nothing?
The dry brine should be rubbed into the fish and then left in the fridge for twelve to twenty four hours depending on how strong and how well you rinse the fish off before putting into the smoker.
Found this brine works for all fish but would not recommend with fowl or other meats.
DRY BRINE (Double Recipe)
5# or 7 Cups canning & pickling salt
2# Brown Sugar
4 Tbl. Sp. Salt Petre (Potassium Nitrate)
Remaining is optional and/ or develope to ones own taste
4 Tbl. Sp. Black Pepper
4 Tbl. Sp. Onion Salt
4 Tbl. Sp. Celery Salt
4 Tbl. Sp. Ground Cloves
4 Tbl. Sp. All Spice
4 Tbl. Sp. Ground Lemon or Orange Peel
4 Tbl. Sp. Ground Dill Weed
4 Tbl. Sp. Ground Ginger
4 Bay Leaves
PICKLING RECIPE (5 Days / 5 Days or 1 1/2 Days / 10 -15 Days) (Fish cut in 1″ Squares)
5/8 Cup Canning & Pickling Salt
1 Qt. Water
1 Qt. White Vinegar
After First Session (5 Days or 1 1/2 Days), drain and make 2nd solution (below) & add fish
2 Cups Sugar
1 Qt. White Vinegar
1 Qt. White Port Wine
1/3 Cup Pickling Spice
2 Med. Bermuda Onions
After 2nd Session (5 Days or 10 – 15 Days) Enjoy!
@cfm990: Now that’s FUNNY!
Ladies and germs, I believe we have a winner!
🙂
What’s the difference between meat and fish?
You’re not suppose to beat your fish.
Oh. My. Cod.
Ya know, I think I’ve been doing those “pot” pies all wrong…..
now that’s finny!
Doug Wakeman, I love the story.
“4 Tbl. Sp. Salt Petre (Potassium Nitrate)”
When I was 11 I used to make gunpowder with Potassium Nitrate.
That’s why it’s still hard to get. Pharmacy