Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked Fish Brine

• &#189 Cup - Non-iodized Salt• &#189 Tbs - Red Pepper Powder
• 1 Cup - Brown Sugar• 1 Tbs - Tabasco Sauce
• 1 Cup - Soy Sauce• 2 Tbs - Lemon Juice
• &#189  Cup - Vinegar• 1 Tbs - Black Ground Pepper
• 1 Tbs - Worcestershire Sauce• 1 Tbs - Accent (optional)
• 3 Clove - Minced Garlic
• 1 Tbs - Onion Powder

InstructionsMix in bowl.
Let fish marinate overnight in the refrigerator.
Rinse under cool water, pat dry and let set for about an hour before smoking. The fish will feel firm and a little sticky.Prepare smoker and heat up to 165 to 175 degrees.
Place a drip pan under fish with water or other non alcohol liquid.
The wood chips (alder, cherry or both, or apple) should be soaked about an hour in water or some sweet liquid.
Place the wood chips on the charcoal and let the wood smoke for about 10 minuets before placing the fish on the grill.
Insure that the fish is not placed over direct heat.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.