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Unread 12-01-2012, 10:45 AM   #3
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
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Quote:
Originally Posted by cowgirl View Post
Mmmmm..... wish I lived closer!! lol Looks delicious.
October/November is a good time to get and smoke them - they're nice and fatty that time of the year.. love to munch on them for lunch - let them warm up and get to room temp. - great sweet/salty/smokey taste.. good on a white bun with some butter..

brine overnight - let them swim in water with ~ 3/4 cup salt and 3/4 cup brown sugar.. hang them to dry for 1 hour and then smoke with some hickory at ~ 200-225 F for 45 minutes to 1 hour..

I always find them fresh at my Chinese fish monger in the oriental grocery stores in Houston..
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