Smoked Trout

Ingredients:

• 8 ea. Trout - whole, boneless

BRINING SOLUTION

• 1/2 gallon Water
• 1 1/2 c Onion, small chop
• 2 cloves Garlic, minced
• 1/2 c Brown sugar
• 1 c Salt
• 1/4 c Lemon juice
• 1/4 c Dill

"MOP"

• 1/4 c Maple syrup
• 1 T water
• Applewood as needed

Preparation:

Combine all of the ingredients for the brining solution. Cure the fish in the brining solution for 2-3 hours. Remove the fish form the brine, blot dry with paper towels and lay flesh side up on sheet pan and allow to air dry and form "salt pelicle" on the flesh - about 2-3 hours or overnight.

Brush the flesh side of the fish with the maple solution and place flesh side down on "treated" grate of smoker.

Heat smoker to 225 degrees and add moistened applewood. When smoke is abundant, reduce temperature to 180 degrees and slide in rack of fish.

Smoke at 180 degree setting until fish is cooked through, about 30-45 minutes. Remove rack from the smoker. Put rack of fish on sheet pan and chill. Carefully remove fish from racks and plate. Will keep refrigerated up to two weeks.

 

Carolina Style BBQ Sauce

Ingredients:

• 32 fl. oz. Apple cider vinegar
• 1/4 c Garlic, finely minced
• 1/4 c Ancho chile powder
• 1/4 c Guajillo chile powder
• 2 T Pasilla chile powder
• 2 T New Mexico chile powder
• 4 oz. Crystal hot sauce
• 2 T Dry mustard
• 6 fl. oz. Molasses
• 12 fl. oz. Catsup
• 1/4 c Sugar
• Salt TT

Preparation:

Make a slurry with mustard and 2 oz. of vinegar. Heat balance of the vinegar to a boil and then add the remaining ingredients. Add slurry and simmer for 10 minutes and cool. Mop ribs or chicken frequently during cooking with the sauce. Use to season pulled or chopped pork or serve on the side.