Today I smoked a huge striper steak that I had sawed from that 46-incher the other day, and stashed in my freezer but thawed to use today.
I rubbed the fish with avocado oil & smoked on low heat for 32 minutes on my little gas machine, with hickory chips.
I pulled the meat and used avocado oil, smoked Chardonnay sea salt, chopped raw garlic, fresh basil, fresh figs and brown rice spaghetti to do the rest. And freshly ground tri-colored pepper!
Amazing skin and meat and combo with the pasta!
Thanks for sharing in my lunch!
And my friend who caught that large fish, just caught this 29 incher today, which I scaled, gutted and cleaned and stashed into my fridge!
It will be stuffed with papaya chutney tomorrow, grilled, and then doused with 151 rum & lit on fire, to char the skin!
And so, stay tuned!!!
Cheers and warm wishes, Leah