July 24, 2010

Spicy Smoked White Bass

1 Qt. water
1/4 cup. salt
White bass fillets, skin on
Barbecue sauce
Cayenne pepper
1 T. tarragon

Dissolve salt in water, place fillets in brine;soak overnight. Rinse fillets, place on racks skin side down.
 Air dry 30 minutes. Brush with barbecue sauce; lightly sprinkle with cayenne pepper. Add tarragon to smoker water pan. Smoke 3 hours with charcoal pan half full, water pan two - thirds full.

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