MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Asian Carp
 Categories: Five, Seafood, Bbq
      Yield: 20 Servings

      5 lb Skin-on Asian carp steaks
           - or filets
      1 c  Kosher or pickling salt
      1 c  Brown sugar
           Charcoal; for smoker
           Wood chips; cherry or apple

  Mix salt and sugar in a bowl. Roll filets in salt/sugar mixture
  until coated. Seal filets in a re-sealable plastic bag and place
  in the refrigerator for 2 hours. Flip bag over and refrigerate for
  an additional 2 hours.

  Remove filets and rinse under cold water. Place filets on a
  cooling rack until water dries.

  Soak wood chips in water one hour before smoking. Light charcoal
  and let it burn until covered with a light ash. Fill smoker's
  water pan to create steam in smoker and keep fish from drying out.

  Lightly oil the grill and position brined fish skin-side down
  on the rack. Add a handful of wood chips to charcoal and close
  smoker. Replenish chips every 20 to 30 minutes. Most fish will
  be cooked in 1 to 2 hours, but times will vary with the outside
  temperature and the number of coals.

  Finished filets will have a golden honey to mahogany color,
  depending on the type of wood chips used.

  Cooked fish will flake easily and be opaque on the inside.
  Allow fish to cool and serve "as is" or use in recipes that
  traditionally call for smoked salmon.

  This recipe was shared with us by Illinois-Indiana Sea Grant and
  Steve Robillard, Illinois Department of Natural Resources (recipe
  adapted from recipe in Outdoor Illinois, Illinois Department of
  Natural Resources, May 2002).

  Recipe FROM: http://invasivore.org

  Uncle Dirty Dave's Archives

MMMMM