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Started By
Message
re: Smoked Bass for Smoked Fish Dip
Posted on 3/16/14 at 5:47 pm to BRgetthenet
Posted on 3/16/14 at 5:47 pm to BRgetthenet
Damn hoss. Your presentation got me trumped before I even pull it off the smoke!
Mine is going into dip so the visual isn't all that.
But I think because it's going dip style, I want to "jerky" it more than I would cracker top.
Great thread!
Mine is going into dip so the visual isn't all that.
But I think because it's going dip style, I want to "jerky" it more than I would cracker top.
Great thread!
This post was edited on 3/16/14 at 5:49 pm
1
Posted on 3/16/14 at 5:52 pm to StinkDog12
I can take it a little rare. Over smoked is dead to me. 
It was good. I'm sure the dip'll be good. We talked about devil'ing some eggs with some of it.
It was good. I'm sure the dip'll be good. We talked about devil'ing some eggs with some of it.
Posted on 3/16/14 at 5:57 pm to StinkDog12
There is alot of WIN in this thread.
Posted on 3/16/14 at 6:08 pm to bossflossjr
Bout to come off.
Posted on 3/16/14 at 6:26 pm to BRgetthenet
This post was edited on 3/16/14 at 6:27 pm
Posted on 3/16/14 at 6:28 pm to StinkDog12
Solid arse thread today, Gents.
Great work this evening!!!
Great work this evening!!!
Posted on 3/16/14 at 6:30 pm to StinkDog12
sweet captain's wafers, bruh
Posted on 3/16/14 at 6:36 pm to BRgetthenet
IWEI
Posted on 3/16/14 at 6:36 pm to BRgetthenet
quote:
how is it?
Taste was right! But I added the fish to the cream cheese and dip mixings when the fish was warm so it made the dip runny.
But we ate 2 filets right off the grill and they were fan-facking-tastic!!!!!
We ate plenty of dip and then containered the rest. I have a felling it will be much better when it firms up after cooling. It was just a bit runny after the hot fish mix.
All good though.
This post was edited on 3/16/14 at 6:40 pm
Posted on 3/16/14 at 6:41 pm to Rouge
Keebler club, brah.
Posted on 3/16/14 at 6:42 pm to bossflossjr
quote:
There is alot of WIN in this thread.
No doubt about it. Great thread!
Posted on 3/16/14 at 6:53 pm to BRgetthenet
quote:
You got a sauce for those when they come off?
Balsamic vinaigrette. I served the Mahi over a bed of romaine and baby spinach with cucumber, tomato, and avocado. It was damn good.
Didn't get a plated pic, but this is when I pulled them:
Great thread and day gentleman
Posted on 3/16/14 at 6:58 pm to JimMorrison
Good shat Brah!
Don't want to brag but we covered the spectrum of grilled/smoked fish tonight.
What happened to Balls????
Don't want to brag but we covered the spectrum of grilled/smoked fish tonight.
What happened to Balls????
Posted on 3/16/14 at 7:02 pm to StinkDog12
Damn good thread. Will use it when I smoke my salmon. I'd like to do alot so I could make a dip and have some smoked filets to eat on their own.
Again. Damn good thread guys
Again. Damn good thread guys
Posted on 3/16/14 at 7:56 pm to bbrou33
Jesus Christ does this thread deliver or what?!
Posted on 3/16/14 at 8:11 pm to StinkDog12
my grilled bass on their way in. I liked the brined fish. Nice thread.
Posted on 3/16/14 at 8:16 pm to LSUballs
I find that brining delivers a level of flavor that ya just can't get without brine.
Chicken, fish pork... I must do it....
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