What's your recipe?
Mine:
Skin on fillets.
Soak in Kosher salt, water and lemon jiuce overnight.
Drain and place on a plate skin side down, meat up. Pat dry with papertowel and let sit all day in fridge uncovered.
Place in smoker skin side up, meat on the rack. Smoke with hickory or mesquite for several hours.
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'73 222 Aquasport - gone |