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| Name: |
stripernut
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| Subject: |
smoked striper
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Date:
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6/21/2011 4:59:02 PM
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1 6-8 lb striper, scaled with head and guts removed
make 4-5 slashes 2-3 inches apart perpendicular to the length of the fish
rub olive oil over the whole fish, outside and in, and into the slashes
rub Tony's cajun seasoning over whole fish, outside and in, and into the slashes
place fish on smoker rack
place pan of cheap beer on rack below fish
smoke at 225F for 3-4 hours
enjoy!
leftover fish can be made into smoked fish dip - in food processor combine flaked fish with 2:1 sour cream to mayonnaise until you get a smooth product that can be dipped with a saltine, and add Tony's cajun seasoning to taste
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| Name: |
Mack
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| Subject: |
smoked striper
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Date:
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6/21/2011 6:05:11 PM
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Man oh man, that sounds good! Now,,,, if I could just find a striper??
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| Name: |
stripernut
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| Subject: |
smoked striper
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Date:
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6/21/2011 8:40:51 PM
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Well, I ain't guiding right now, but I might be talked into a stripe trip.
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