MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Smoked Asian Carp
Categories: Five, Seafood, Bbq
     Yield: 20 Servings

     5 lb Skin-on Asian carp steaks
          - or filets
     1 c  Kosher or pickling salt
     1 c  Brown sugar
          Charcoal; for smoker
          Wood chips; cherry or apple

 Mix salt and sugar in a bowl. Roll filets in salt/sugar mixture
 until coated. Seal filets in a re-sealable plastic bag and place
 in the refrigerator for 2 hours. Flip bag over and refrigerate for
 an additional 2 hours.

 Remove filets and rinse under cold water. Place filets on a
 cooling rack until water dries.

 Soak wood chips in water one hour before smoking. Light charcoal
 and let it burn until covered with a light ash. Fill smoker's
 water pan to create steam in smoker and keep fish from drying out.

 Lightly oil the grill and position brined fish skin-side down
 on the rack. Add a handful of wood chips to charcoal and close
 smoker. Replenish chips every 20 to 30 minutes. Most fish will
 be cooked in 1 to 2 hours, but times will vary with the outside
 temperature and the number of coals.

 Finished filets will have a golden honey to mahogany color,
 depending on the type of wood chips used.

 Cooked fish will flake easily and be opaque on the inside.
 Allow fish to cool and serve "as is" or use in recipes that
 traditionally call for smoked salmon.

 This recipe was shared with us by Illinois-Indiana Sea Grant and
 Steve Robillard, Illinois Department of Natural Resources (recipe
 adapted from recipe in Outdoor Illinois, Illinois Department of
 Natural Resources, May 2002).

 Recipe FROM: http://invasivore.org

 Uncle Dirty Dave's Archives

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