Many people has been sending pm asking for a Kingfish recipe. This recipe was passed on to me from Cookinman.

I do not have a set recipe. You kinda have to gauge it by the amount of fish you are doing.

Jar of good Mayo
Fresh Dill
Salt
Black Pepper - optional
fresh lemon
dice onion
dice celery - optional
sour cream - optional
harbenaro peppers or jalpeanos - optional

Once you get the hang off it you can custom make your own dip. This is basically the foundation of any fish dip. After you smoked your fish allow it to cool down. Break the fish down with your hands in a bowl or tray. There should be no big chunks. Don't worry if you don't get to break them all down. When you mix the ingredients it will break down even further. Add vegetable and mayo ingredients. The amount of mayo need is determine how creamy you want. Add sour cream for taste and make it creamier. You do not want to add to much or your dip will taste like sour cream. Fold the ingredients together and it is important not to go crazy mixing them up. You still like to have nice fish texture. Add herbs, seasoning, and lemon juice. Just remember everything is done to taste. Cover and put in the fridge overnight. This will allow the dip to set. The day you serve it you will need to add a bit mayo as you will see the dip is not creamy anymore. Taste to make sure it is season well. That is it. Good luck and question shoot a pm.

That is some good stuff. Some crackers, a few different bottles of hot sauce and some cold beers, and you're in business.

next king is going for deep thanks bolo sounds good

I need to get a smoker. I saw on a cooking show last night a poor man's smoker, it went like this; get one of those huge teracotta planters and a planter to fit the top in a dome shape. Prop the bottom pot on bricks for ventalation and put an electric hotplate in the bottom. On top of the hotplate place a pie type pan to hold the wood of choice, on top of that a round grill from a regular type of BBQ. You also need to buy a replacement thermometer from a grill store. Plug in with your wood in place put in what needs to be smoked and place the top on with the thermometer to guage the heat. Replace wood as needed. The guy said the total cost was about$49.00 Sounds like my next experiment. It may be an experiment in terror but I think I'll give it a shot.
Great receipe and I'll give this a shot one I construct this smoker.

Check Home Depot

http://www.homedepot.com/webapp/wcs/sto ... ogId=10053

Well worth the xtra $$.

I saw that episode on Alton Brown Good Eats last night. If you want to spend some money the Weber Smokey Mountain is affordable and works really well.

I talked my dad out of a cheap $49.00 smoker last month nd told him to just start saving his $$ for a real deal ... It will make the difference between not being able to wait until your next smoke and getting so frustrated you will never want to smoke another thing again...serious !

Dont mess around - the hardest part to smoking is keeping the temps low and constant for sucha long time....Fish are easy, they smoke fast...but other things require hours and hours of consistency. the WSM has a superiour design and GREAT fit to the parts allowing for a tight seal and giving the smoker the option to control airflow, thuis controlling temps.

I got lucky in that a really good friend who knew I'd enjoy it, gave me a WSM when he outgrew it... I recommend them 110% With a little practice and good weather, it is possible to start a smoke before you go to bed, level out the temps, sleep and awake to really great chow !

The ONLY knock on the WSM is that you cannot do massive amounts of food at one time, but then again with a little planning it is easy to smoke enough for parties of up to 20-30 people if you stage it correctly.

I know he still secretly misses his WSM too....lol

Things about King Dip -

Mayo and ( fresh ) Lemon juice....The amounts depend on how dry or not you smoked your kingfish. Personally I smoke these super hard and fast as to get smoke flabvor while leaving moisture inthe fish. I do not brine fish for the smoker. That is a preference only. You want to use enough lemon juice so that the acid 'brigtens' up the flavors you are creating not overpowers them...You do not want to taste much lemon if at all in the final product....in these salads it is an enhancer not a flavor agent...the real superstar flavors here are smoke and fish.

Mustard ( a T to the final salad assembly always helps )

Herbs - I prefer chopped Dill ( fresh )

Pepper - I like using fresh cracked Black, but my wife hates heat...so if you like heat do not be afraid to fine dice a Jalapeno or Datil or Tobasco or something like that...do not overpower the smoked flavor with heat !

I am not a cream cheese fan...some are...use as you like...

Vegtables - Fine diced onion and celery are standard for me....I have also lately been playing W adding Diced apples, raisins and toasted walnuts with success....not too much however...

This is an easy one guys - think tuna Salad, chicken salad and substitute smoked fish then flavor in such a way as to enhance the smoked fish and keep it moist - after that it is all preference!!



Bolo - Thanks so much for the smoker last year dude...it has gotten a workout and will for so much longeer into the future !

I asked BOLO recently for this recepie. turned out phenomenal by the way . I do not have a smoker but I'm resourceful. I ran out to Home Depot and got some chips (mesquite). Fired up my grill (only one side) placed my chips in a foil basket (wrapped 3 or 4 times with poked holes) placed my fish on the side the burner was not turned on and watched it work. Had to replace the chips a few times but my fish got up to 125 deg and tasted great. They have a iron smoker box for the grill ant Home Depot for aobut 10$ that would probally smolder a little bit better but mine worked great and I got complements from guys who rave about their own recipes so again THANKS BOLO

I have one of those smoker boxes you are talking about. I do the same thing on my gas grill sometimes, use indirect cooking to slow cook chicken and pork loins. Definitely not the same or as good as a smoker, but it does taste pretty darn good. No room for a smoker at my apartment. Make sure you soak the wood chips before you use them, you shouldn't have to replace them if you give them a good soak for about 15 min.

Guess I havn't been pricing the right models because I was looking at the $200+ models. For the few extra bucks.... such a deal Thanks

Yea, it was Alton Brown. I'll look into the Weber Thanks

I used to use one of those smoker boxes and prop the top of the grill open with a a paver to get the temps right.....did a pictorial in here a while back on it I think.....

viewtopic.php?f=29&t=9156

Here it is...

Good idea using the paver. I've been hesitant to smoke fish on the grill, don't want everything else I grill afterwards to taste like fish, especially since we grill 2-3 nights a week.

So do I - at least 2-3 X.....Basically Before I Cook, I turn on all burners full bore for like 10 mnins at least...Turns any leftover residue on the grates to dust...brush it W a Good wire brush prior to cooking, then put the lid down again to get it max-hot again so making grill marks are a snap and no- stick to anything....macks, snapper, steaks, chix...etc.....

I use the raised grate when smoking just to raise the smoked fish further from the heat source so it taked a little longer in the smoke before it's done....

I usually do the whole meal on the grill, if I'm firing it up......sliced potatoes, Corn, or grilled Squash and Zuccs, etc.....get it hot, brush it good, reheat and if you like rub a cloth dipped in oil over the grates if you really insist on perfectly spotless cooking grates....cloth WILL be ruined afterwards though

Too much to read, plus I can't have a smoker in my condo...so I'll simply taste it soon

Cookinman, I used to use two bottom cooking grate and seprate them with pavers. This allow me to have three levels. For bigger parties I used to run 2 WSM.

BOLO where is my smoked fish dip ?

Finished it last night around midnight. I have a tub for you and a big tray for Joe. He will be crapping Kingfish for a month. I will call you later today to hook up. This batch came out a bit spicier.

Thats what I do too with the extra grates that you sent to me....In bluefish season, I use 4 levels since the fish are so slim...prolly could get away with 6 total I think, spacewise....But the weight of that many pavers could be too much for the holders on the side....not sure.

Either way it was an awesome gift and I'm starting to use it again as the heat of the summer wears down....
I used it ALOT last winter - all my peeps got so tired of eating smoked this and that....lol

not me though....I'd even smoke my Cherios if they would not fall through the grates so easily ...

Hey Rich - Do you buy the TX Wild in Bulk? If so, lets put a dual order in on the next one and save some shipping....If not, cool, I'll just get a couple bags sent.

Richard let me know too if you order the Texas rub, I want to get some too. That stuff is awesome.

I am running low after the Shorebound Tourney BBQ. I will have to reorder soon. Do you need it in a hurry? If you don't mind waiting I can add it to my order. The price won't be any better but shipping cost might be less.

No Rory, I will let you know when I place my next order. It should be around this month.

Later this month works for me too - I love that stuff as a general all purpose, open the bag and go style rub !