Cherry Wood Smoke Grilled Fish Food
CHERRY WOOD SMOKE-GRILLED FISH
Fish smoked on a hot grill retains its moistness beautifully. It'll also be less smoky than foods cooked in a smoker with an offset firebox or the vertical bullet smokers that let you smoke at relatively low temperatures. Grill smoking doesn't preserve the fish like cold smoking does; it's meant to be enjoyed right away.I always smoke-grill extra fish to have on hand for a weekend omelet. Or, I break cold smoked fish into large pieces to top a salad tossed with a creamy dressing. Smoked fish fillets transform into a yummy topping for crusty buttered toast. Or, stir smoked fish into softened cream cheese with chives and sun-dried tomato bits for delicious spread.Serve smoked fish with a simple topping of diced ripe tomatoes, a drizzle of olive oil and plenty of black pepper. Alternatively, top it with diced avocado and a drizzle of thinned creme fraiche and fresh chives.
Provided by JeanMarie Brownson
Categories Appetizers, Entrees, Side Dishes
Time 59m59S
Yield 4
Number Of Ingredients 9
Steps:
- Step 1: Put wood chips into a bowl of water to cover and let soak at least 30 minutes.
- Step 2: Rinse fish; pat dry and place in a large zip-close plastic food bag. Mix the vinegar, Worcestershire, salt, pepper and liquid smoke, if using, in a small dish until the salt dissolves. Pour over the fish; close the bag and turn to bag to evenly distribute the marinade over all the surfaces of the fish. Refrigerate, 30 minutes.
- Step 3: Meanwhile, heat a gas grill to high or prepare a charcoal grill and let burn until coals are covered with gray ash. Move the coals to one side of the grill or turn off some of the burners on the gas grill.
- Step 4: Drain the wood chips and place them on the hot coals. (Or, place on a double thickness of foil and place the packet over the heat source on the gas grill.) Put the grill grate in place and cover the grill to let the smoke develop and the grill grate heat up.
- Step 5: Remove the fish from the marinade and pat dry. If using, brush the fish with the bacon drippings. Place the fish on the grill away from the heat source. Cook, without turning, until the fish almost flakes easily with a fork, 13 to 15 minutes. (For thin fillets, cook 8 to 10 minutes.)
- Step 6: Brush with more bacon fat if desired, then remove fish with a thin metal spatula. Serve warm topped with tomatoes and chives. Or, refrigerate up to 3 days and serve cold or at room temperature.
CHERRY WOOD SMOKED LAMB SHOULDER
We saw this being made on one of our favourite cooking shows. It's a Canadian show and everything is done on the barbecue. We tried it our for our Canada Day celebration and everyone loved it! You need to be able to grill using indirect heat. We used a 7lb bone-in leg of lamb and apple wood chips. It was grilled for about 6 1/2 hours, my husband says he could have done for another half hour and made it really tender. It was done and tasted great as it was. He used smoke pouches and everytime he changed it, he brushed the lamb with the leftover marinade. We will definately be making this again. I hope you enjoy it as much as we did.
Provided by Honeyofachef
Categories Lamb/Sheep
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marinade ingredients in a medium bowl.
- Place lamb in a large sealable baggie and pour marinade over top. Make the the marinade has coated the entire surface of the lamb.
- Place the lamb in the refrigerator and allow to marinate at least 5 hours or over night.
- Soak 6 cups of wood chips in water for 1 hour.
- Make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. Spread them on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. The more holes, the more smoke. Make a total of three pouches.
- Place one smoke pouch under grate on one side of the grill. Turn on the heat under the pouch to 400 F/200 C or high heat and close the lid. Wait for smoke. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat.
- Place the lamb on the cool side of the grill. Close the lid and cook for 1 hour per pound of lamb.
- Change the smoke pouch every hour and a half.
Nutrition Facts : Calories 1102.3, Fat 90.2, SaturatedFat 36.6, Cholesterol 272.4, Sodium 735.5, Carbohydrate 5.1, Fiber 0.4, Sugar 3.3, Protein 64
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