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Started By
Message
Smoked Bass for Smoked Fish Dip
Posted on 3/16/14 at 10:55 am
Posted on 3/16/14 at 10:55 am
I've got some bass fillets from a couple of months ago thawing in the sink right now. I will drop them in a simple brine for about 3 hours and then smoke them this afternoon for about 3-4 hours at 175-200 degrees with some apple wood.
My plan is to make some smoked fish dip for tonight.
My plan for the fish dip will be a simple mixture of cream cheese, Worcestershire sauce , old bay, lemon, hot sauce, mayo, chopped green onion.
Am I missing anything?
1st time trying so you won't offend me with suggestions.
TIA
My plan is to make some smoked fish dip for tonight.
My plan for the fish dip will be a simple mixture of cream cheese, Worcestershire sauce , old bay, lemon, hot sauce, mayo, chopped green onion.
Am I missing anything?
1st time trying so you won't offend me with suggestions.
TIA
5
Posted on 3/16/14 at 10:56 am to StinkDog12
delicious bass
i would consider using Tabasco chiptole for your hot sauce. the smoked pepper to accent the smoked fish
i would consider using Tabasco chiptole for your hot sauce. the smoked pepper to accent the smoked fish
This post was edited on 3/16/14 at 10:59 am
Posted on 3/16/14 at 11:00 am to Rouge
Yeh we wrecked them on the atchafalaya basin back around Christmas time.
It was the best bass fishing I've ever done in my life. All top water and it ran for several days.
Put up a boat load of fish on top of having a blast.
Eta..I actually have a small bottle of Tabasco chipotle...I'll give it a few shakes.
It was the best bass fishing I've ever done in my life. All top water and it ran for several days.
Put up a boat load of fish on top of having a blast.
Eta..I actually have a small bottle of Tabasco chipotle...I'll give it a few shakes.
This post was edited on 3/16/14 at 11:02 am
Posted on 3/16/14 at 11:12 am to StinkDog12
Simple brine ingredients.
Posted on 3/16/14 at 11:31 am to StinkDog12
I've got a big salmon filet in a similar brine. Gonna pop it on around 3pm at 150° for 2 hours.
Glaze it with 30 min left with an apricot preserve.
Glaze it with 30 min left with an apricot preserve.
Posted on 3/16/14 at 11:34 am to BRgetthenet
This post was edited on 3/16/14 at 11:35 am
Posted on 3/16/14 at 11:37 am to StinkDog12
I'm waiting impatiently:
Posted on 3/16/14 at 11:37 am to StinkDog12
I've got some bass fillets I'm gonna grill. You think I should brine em? Never brined fish.
Posted on 3/16/14 at 11:38 am to StinkDog12
nice nice. keep us posted. isn't it time for a beer??
Posted on 3/16/14 at 11:39 am to JimMorrison
Almost time. Gotta run to the grocery store while the fish soaks.
When I get back, I will light the smoker and pop the top.
When I get back, I will light the smoker and pop the top.
Posted on 3/16/14 at 11:51 am to StinkDog12
Aight I'm brining too
Posted on 3/16/14 at 11:52 am to LSUballs
:nice:
I'll add a smoked product pic later.
I'll add a smoked product pic later.
This post was edited on 3/16/14 at 11:53 am
Posted on 3/16/14 at 1:07 pm to BRgetthenet
because of this thread, I'm gonna grill some mahi mahi for dinner
Posted on 3/16/14 at 1:56 pm to JimMorrison
Moving on to the next step. Loading the grill with the snake and apple wood.
Posted on 3/16/14 at 2:06 pm to StinkDog12
My next step is take out of the fridge, clean off the the brown sugar, and let come to room temp.
The following will be to slice into serving size cuts and spray the rack with some non stick spray. I'll put up a pic of pre smoked fish when I load the smoker.
The following will be to slice into serving size cuts and spray the rack with some non stick spray. I'll put up a pic of pre smoked fish when I load the smoker.
Posted on 3/16/14 at 2:40 pm to BRgetthenet
Just set the 1st batch in the smoker once I got the temp stabilized at 200 degrees.
Had more fish than I thought I could fit on my rack. So it's gonna be 2 batches.
Had more fish than I thought I could fit on my rack. So it's gonna be 2 batches.
Posted on 3/16/14 at 2:58 pm to StinkDog12
This is awesome. I need to smoke some salmon soon. Or any kind of fish.
Bookmarked to see everyone's results
Bookmarked to see everyone's results
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