Fish Is Finished

Discussion in 'Fish' started by smokin for life, Aug 19, 2007.

  1. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Ok here they are, isn't it funny when ever you smoke something when you're done the count is different, there were 4 fillets when I started, but when I made it up to the kitchen I only had 1 whole one & 2 chunks. Thanks for the help Smoked.
    [​IMG]
    [​IMG]
     
  2. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I have that same problem, especially with Fatties[​IMG]
     
  3. gypc

    gypc Meat Mopper OTBS Member

    Ok!!! That looks the grub!!!!!
     
  4. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Yepper just a little rosemary for a kick. I was in Iowa once, a little place called Rudd, it was pretty cool. One building was the whole school, 1st
    thru 12th. It's kinda closeto Clear Lake.
     
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Amen WD, when i lived in Eddyville, we smoked alot of flatheads, and ate them every other way you can cook them.
     
  6. flash

    flash Smoking Guru OTBS Member

    Maybe you have squirrels. [​IMG]

    So how did they taste. I do want to try brining them sometime.

    Also, try making a spray of canola oil and lemon juice and hit them with that during the smoke. It keeps them moist and gives them a great golden color.
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Michael -

    Nice looking fishies to bad some got away eh? [​IMG]
     

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