Mason Dixon Bowhunta
is one Smokin' Farker
I'd been thinking about the appetizer throwdown for some time and not coming up with any ideas when I decided to take the kayak out for some fishing. Five catfish later, after a relaxing few hours on the water, I had my entry.
https://www.bbq-brethren.com/forum/showthread.php?t=274391
Here's the starting point - five ugly channel cats!
And here's the post-filleting picture.
I brined them overnight in a mixture of kosher salt, brown sugar, and molasses. Here they are, on cedar planks, getting ready for my UDS.
I smoked them with applewood for about an hour and a half and let them rest while I got everything else ready.
The construction of the crostini started with grilled baguette slices, lightly seasoned with olive oil. I topped the grilled baguette slices with a spread of cream cheese, Greek yogurt, horseradish, and fresh dill, then laid some of the smoked fish on top. I finished the crostini with a dollop of jalapeno-peach jam (made from peaches from one of my brother's trees). Here's the cast of characters before construction.
Some fresh dill and lemon slices made nice garnishes to the final appetizers.
I tried to limit myself to just a few crostini, but found that nearly impossible. The smokiness of the brined and cedar-planked fish was really enhanced by the creaminess of the horseradish spread. And the jalapeno-peach jam added a perfect hint of sweetness with a sassy bite. (I'll just do an extra workout or two at the gym this week!)
Thanks for reading!
https://www.bbq-brethren.com/forum/showthread.php?t=274391
Here's the starting point - five ugly channel cats!
And here's the post-filleting picture.
I brined them overnight in a mixture of kosher salt, brown sugar, and molasses. Here they are, on cedar planks, getting ready for my UDS.
I smoked them with applewood for about an hour and a half and let them rest while I got everything else ready.
The construction of the crostini started with grilled baguette slices, lightly seasoned with olive oil. I topped the grilled baguette slices with a spread of cream cheese, Greek yogurt, horseradish, and fresh dill, then laid some of the smoked fish on top. I finished the crostini with a dollop of jalapeno-peach jam (made from peaches from one of my brother's trees). Here's the cast of characters before construction.
Some fresh dill and lemon slices made nice garnishes to the final appetizers.
I tried to limit myself to just a few crostini, but found that nearly impossible. The smokiness of the brined and cedar-planked fish was really enhanced by the creaminess of the horseradish spread. And the jalapeno-peach jam added a perfect hint of sweetness with a sassy bite. (I'll just do an extra workout or two at the gym this week!)
Thanks for reading!
