| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Hickory or fruitwood chips |
| 2 |
ts |
Onion powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
lb |
Salmon filet with skin |
INSTRUCTIONS
Date: Tue, 23 Apr 1996 12:37:06 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
Soak: wood chips in water at least 30 minutes. Combine: onion powder, salt,
and pepper; rub fillet with mixture. Cover and refrigerate 30 minutes.
Prepare: charcoal fire in smoker: let burn 15 to 20 minutes. Drain: chips,
and place on coals. Place water pan in smoker: add water to pan to depth of
fill line. Place: fillet, skin side down, on upper food rack: cover with
smoker lid. Cook: 1-1/2 hours or until fish flakes easily when tested with
a fork.
Yield: 4 servings Source: Southern Living, 5/95; Silvia D. Ellis, San
Antonio, Tx. Shared by: Joyce M. Monschein
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #113
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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