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They were swimming this morning before I invited them to attend dinner. They got cleaned the normal way. Tossed in some oilive oil and there seasoned with salt and fresh ground pepper for the wife and Tony's Cajun seasoning for me. They smoked a 200 degrees for a hour then baste with melted butter... 30 more minutes to let the butter se and pick up color. You are ready to eat.
It turned out smokey and delicious with just the right amount of spice
Attachment 411216
Forgot the star of the show. They make a smoked tuna dip down on the coast of Bama. This here smoke crappie would be a very good substitute
That looks and sounds great. Did they dry out with the extended cook time? I bet you're right, they would be dynamite in a dip on a cracker.
The olive oil sealed them as did the butter. They were as most inside as a fried fillet. They did pick up the smoke.
Plus I had a pan under them so they were not getting direct heat.
We’re they to Smokey? Did you run smoke the whole time?
Looks excellent btw.
Sent from my iPhone using Crappie.com Fishing mobile app
They were not too smokey. Reminded me of smoked tuna dip. It is a pellet smokers so it doesn't produce a real intense smoke flavor. The fish picked up the smoke really well. It took about an hour before they started showing any color.
smoked halibut dip is likely a close enough dish to using smoked crappie ....
bought made myself sick eating it a few times in Alaska
mmmmm yum
It was good stuff. Halibut is some good eating also
Tasted like those packs of smoked tuna fish you can buy. At least the amount of smoke flavorQuote:
Originally Posted by Redge