Printable View
cut the head off, cut down the middle gut them , soak in brine solution for 24 hours, place on smoker at about 120dg.temp till they are done, you will know, do not check them to often but it usually takes a couple hours or so, low heat smoking like 55 dg. can take all day, 230 can take 1hour, or less, so what ever your happy doing, and yes they are good,
panama red
"Ever Smoke Crappie" ok, I guess I stepped in that one! lol
lol, i liked it, made me laugh this morning, and a good recipe im gonna have to try!Quote:
Originally Posted by ttwoods
Never a crappie butt just put a match to a Rocky Patel. Going to try some of these recipe's sounds awful good
Yes - I have smoked crappie...great stuff
I put soy sauce - some onion and garilic powter - and what ever other spices in a ziploct...
Soak the slabs for a hour or so..
Put them on my elect. smoker (has a pan of water in it).
This will cook - smoke - and dry the slabs.
Some times I will keep them on longer and make jerky..
Good stuff as a snack while watching a game / having a beer.
Toooo rich as a meal.
Rick
I have had good luck with smoking crappie. The trick is the brine. Most brines for smoking fish you find on the internet make it to salty. I use 1/4 cup salt and 1/2 cup brown sugar and brine it for about 10-15 minutes. I put the fillets on a well oiled rack in my smoker or weber grill. Time in the smoker depends on the size of the fillets and the temperature. I try for 150-160 degrees. When the fillets start to split I take them off. It tastes awesome. After I eat my fill I put the left overs in a zip lock bag and snack on them for a couple of days. It is really good.
If you are trying to stay away from fried crappie try blackened crappie, it is easy and tastes fantastic.
I have tried it a few times. I don't brine, but I put spices on the filets then lay them on foil and put a piece of thin bacon on top to keep them from drying out too much. I use a pellet smoker at 185 degrees for about one hour. Neighbors sure like them too. I'm going to try some of these recipes posted here. I'll try brining too.