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Smoked crappie
rmercier
Posts: 212
2 hrs @ 190 - 215
Brined for 8 hrs:
2/3 C. salt (preferably Kosher)
1/3 C. coconut sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper
After brining, tossed in olive oil and crushed garlic. Fish removed and placed on smoker. Added lime juice to pot with left over oil and garlic, mixture poured into a cup and added paprika. Basted fish after 45 mins, flipped after another 15 mins and basted one last time and continued smoking for another hour. Turned out pretty good.
Brined for 8 hrs:
2/3 C. salt (preferably Kosher)
1/3 C. coconut sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper
After brining, tossed in olive oil and crushed garlic. Fish removed and placed on smoker. Added lime juice to pot with left over oil and garlic, mixture poured into a cup and added paprika. Basted fish after 45 mins, flipped after another 15 mins and basted one last time and continued smoking for another hour. Turned out pretty good.
LBGE in Northern VA
Comments
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I would eat that!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Looks delicious!! I'll take that plate please!Sandy Springs & Dawsonville Ga
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Never seen it cooked with skin still on. I always filet them out.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Brother this is on the to do list. Great looking grub for sure.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm not too sure about this one. Did you at least scale them?Dave - Austin, TX
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Terre, yes, scaled of course. Crappie skin is deliciousLBGE in Northern VA
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Crappie is a great eating fish. Looks great, @rmercier.Living the good life smoking and joking
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