Don Vally wrote to DAVE DRUM <=-
... Dousing a rib-eye in ketchup is like white socks with dress shoes
Now I feel humiliated...
All I wear are white socks.
But do you fill the *other* requirement with the catsup?
Thanks Dave!
Just remember mu slogan "Nil Carborundum Illigetemos".
Don't forget! Carpe Diem!
But, of course, Seize that carpe
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoked Asian Carp Savory & Sweet
Categories: Seafood, Smoker, Fruits, Herbs
Yield: 5 Pounds
MMMMM---------------------------SAVORY--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Sugar
1 ts Fresh ground pepper
1 bn Fresh dill weed
MMMMM---------------------------SWEET--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Brown sugar
4 c Apple juice
2 Sticks cinnamon
Apparently the meat tastes like "a cross between scallops
and crabmeat," according to seafood chef Philippe Parola.
Savory - Line up filets in a glass tray. Coat both sides
with salt pepper and dill. Cover with plastic wrap and
refrigerate overnight.
Sweet - Place filets in a glass pan. Add all ingrediants and
mix to dissolve sugar. Cover with plastic and refrigerate
overnight.
Soak cherry or apple wood chips for several hours. Light the
smoker and add a water pan to keep the fish from becoming
too dry. Remove the fish from the marinade and place on wire
racks for one hour in the refrigerator. The fish will
develope a slight glaze. Oil the smoker racks and place the
fish in the smoker. Add wood chips to the fire, and
replenish every 20 min. Smoke 2-4 hours depending on the
temperature of the smoker. The fish will become golden brown
and will flake easily when done. Remove and allow to cool.
Use in any recipe calling for smoked salmon.
From:
http://www.illinoisbowfishing.net
Uncle Dirty Dave's Archives
MMMMM
... Taglines are like cats. You just think they're yours.
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