Salmonsmoker
06-10-2001, 08:34 AM
For all of you who would rather be hunting, but there's no season open right now - here's a recipe for smoked bluegills that will keep you going till fall.
For this recipe you will need to first go fishing and get a mess of gills and filet them. The following is for 6 fish (12 filets). You can do the math to adjust the recipe for the number of fish you are cooking.
Also, for this recipe you will need:
1 tsp salt
1/2 tsp pepper
3/4 cup Olive Oil
3 slices bacon, quartered
Procedures:
Dampen some oak sawdust.
Preheat your smoker.
Sprinkle the filets with salt and pepper.
Brush both sides of the filets with Olive Oil.
Add Sawdust to the smoker.
Arrange filets on the cooking grill of the smoker.
Top each filet with a quarter strip of bacon.
Cover smoker and monitor temperature - you want it to reach not more than 180 degrees in about an hour.
Check filets. When meat is firm, get your plate and prepare your tastebuds for a real summer-time treat.
Enjoy,
Salmonsmoker
For this recipe you will need to first go fishing and get a mess of gills and filet them. The following is for 6 fish (12 filets). You can do the math to adjust the recipe for the number of fish you are cooking.
Also, for this recipe you will need:
1 tsp salt
1/2 tsp pepper
3/4 cup Olive Oil
3 slices bacon, quartered
Procedures:
Dampen some oak sawdust.
Preheat your smoker.
Sprinkle the filets with salt and pepper.
Brush both sides of the filets with Olive Oil.
Add Sawdust to the smoker.
Arrange filets on the cooking grill of the smoker.
Top each filet with a quarter strip of bacon.
Cover smoker and monitor temperature - you want it to reach not more than 180 degrees in about an hour.
Check filets. When meat is firm, get your plate and prepare your tastebuds for a real summer-time treat.
Enjoy,
Salmonsmoker