Raye Minor
06-09-2008, 11:59 AM
http://www.susanminor.org/images/smokers/sunsepa.gif
Smoked King Fish
From Gator
http://www.susanminor.org/images/smokers/sunsepa.gif
Hi! I just smoked my first King Fish using my new Bradley Digital smoker. Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.
http://www.susanminor.org/users/Hab/Food_Files/Fish/Smoked_King_Fish_Gator1.jpg (http://www.susanminor.org/users/Hab/Food_Files/Fish/Smoked_King_Fish_Gator.jpg)
Ingredients:
Marinade
Milk
Brown Sugar
Syrup (maple, or use your favorite syrup)
King Fish; sliced into 1 1/2" - 2" steaks
Injectable Marinade
Syrup (maple, or use your favorite syrup)
Brown Sugar
Premixed Salmon and Seafood Seasoning (use your favorite)
Black Pepper
Equal
Parkey Margarine, soften to room temperature
Garlic powder
Marinade Injector
Directions:
Combine brown sugar, syrup and milk. Stir until sugar is fully dissolved. Use enough milk to cover the fish, and enough sugar and syrup to sweeten to your particular taste.
Place fish in one gallon resealable plastic bags, and pour marinade over the fish. Refrigerate and marinate overnight turning bag over occasionally
Just prior to removing fish from the refrigerator, combine all ingredients of the injectable marinade in a small bowl, and mix until well blended. Taste and if necessary adjust the amounts.
Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.
For the syrup, I prefer using Butter Lite Syrup.
Remove fish from the plastic bags, and pat dry with paper towels. Just before placing fish in smoker, inject fish until the marinade flows out of the injection site. Do this in several spots.
During smoking you can inject more marinade.
Apply a coat of syrup, and sprinkle with brown sugar, before placing fish in the smoker. Smoke for about 4-5 hours (depending on the thickness of the fish) at 150 degrees F; applying apple smoke pucks for 4 hours (check fish for doness at the 4 hour mark). About 30 minutes before fish is done, sprinkle on additional brown sugar to give it a glaze. Fish is done when it flakes easily.
Comment by Gator: The smoker right out of the box worked excellent, and the temp kept right at 150 degrees. Good Luck!
http://www.susanminor.org/users/Hab/Food_Files/Fish/King_Fish_Gator1.jpg (http://www.susanminor.org/users/Hab/Food_Files/Fish/King_Fish_Gator.jpg)
Smoked King Fish
From Gator
http://www.susanminor.org/images/smokers/sunsepa.gif
Hi! I just smoked my first King Fish using my new Bradley Digital smoker. Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.
http://www.susanminor.org/users/Hab/Food_Files/Fish/Smoked_King_Fish_Gator1.jpg (http://www.susanminor.org/users/Hab/Food_Files/Fish/Smoked_King_Fish_Gator.jpg)
Ingredients:
Marinade
Milk
Brown Sugar
Syrup (maple, or use your favorite syrup)
King Fish; sliced into 1 1/2" - 2" steaks
Injectable Marinade
Syrup (maple, or use your favorite syrup)
Brown Sugar
Premixed Salmon and Seafood Seasoning (use your favorite)
Black Pepper
Equal
Parkey Margarine, soften to room temperature
Garlic powder
Marinade Injector
Directions:
Combine brown sugar, syrup and milk. Stir until sugar is fully dissolved. Use enough milk to cover the fish, and enough sugar and syrup to sweeten to your particular taste.
Place fish in one gallon resealable plastic bags, and pour marinade over the fish. Refrigerate and marinate overnight turning bag over occasionally
Just prior to removing fish from the refrigerator, combine all ingredients of the injectable marinade in a small bowl, and mix until well blended. Taste and if necessary adjust the amounts.
Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.
For the syrup, I prefer using Butter Lite Syrup.
Remove fish from the plastic bags, and pat dry with paper towels. Just before placing fish in smoker, inject fish until the marinade flows out of the injection site. Do this in several spots.
During smoking you can inject more marinade.
Apply a coat of syrup, and sprinkle with brown sugar, before placing fish in the smoker. Smoke for about 4-5 hours (depending on the thickness of the fish) at 150 degrees F; applying apple smoke pucks for 4 hours (check fish for doness at the 4 hour mark). About 30 minutes before fish is done, sprinkle on additional brown sugar to give it a glaze. Fish is done when it flakes easily.
Comment by Gator: The smoker right out of the box worked excellent, and the temp kept right at 150 degrees. Good Luck!
http://www.susanminor.org/users/Hab/Food_Files/Fish/King_Fish_Gator1.jpg (http://www.susanminor.org/users/Hab/Food_Files/Fish/King_Fish_Gator.jpg)