06-08-2005, 11:18 AM
[cool][#0000ff]Okay, okay you guys. Enough with the "smoking jokes".[/#0000ff]
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[#0000ff]Don: If you can make it up for the jig craftin' session, you know you got raidin' rights on the smoked fish stash.[/#0000ff]
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[#0000ff]fish4fish: Muddies (bullheads) should smoke up just fine. They eat good when fried, so smoking is a good way to make good use of those willing and wascally wascals. Since they are smaller than channels, you can simply head, gut and skin them...and then pick the smoked flesh from the bones. The bones are large and not much problem. OR...if you like fish jerky, go ahead and fillet the larger ones and smoke the fillets. By the time they are fully smoked they will be like little smoky pieces of crispy fish bacon. I actually do that with several kinds of small fishies and the results are great. Serve them up with some cheeses and crackers (or breads)...and the appropriate beverage...and you gots some fine munchin'.[/#0000ff]
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[#0000ff]tubeN2: Which end do you light? Just don't light the end with the filter. And, if anybody ever asks you if you smoke fish you need to say "Yes, but I don't inhale."[/#0000ff]
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[#0000ff]svpdgcar: Zig Zags? Hey man, you are moving up in the catfish size categories. Unless you shred your fish you need bigger steenking papers. Maybe some freezer wrap or something. Just don't slice your
on it when you lick it to stick it. Oh yeah, one more thing, don't keep your stash under your seat in your car. It don't stay fresh too long. But, I don't think any of your fellow officers are gonna wanna search your vehicle when they "detect an odor".[/#0000ff]
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[#0000ff]Don: If you can make it up for the jig craftin' session, you know you got raidin' rights on the smoked fish stash.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]fish4fish: Muddies (bullheads) should smoke up just fine. They eat good when fried, so smoking is a good way to make good use of those willing and wascally wascals. Since they are smaller than channels, you can simply head, gut and skin them...and then pick the smoked flesh from the bones. The bones are large and not much problem. OR...if you like fish jerky, go ahead and fillet the larger ones and smoke the fillets. By the time they are fully smoked they will be like little smoky pieces of crispy fish bacon. I actually do that with several kinds of small fishies and the results are great. Serve them up with some cheeses and crackers (or breads)...and the appropriate beverage...and you gots some fine munchin'.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]tubeN2: Which end do you light? Just don't light the end with the filter. And, if anybody ever asks you if you smoke fish you need to say "Yes, but I don't inhale."[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]svpdgcar: Zig Zags? Hey man, you are moving up in the catfish size categories. Unless you shred your fish you need bigger steenking papers. Maybe some freezer wrap or something. Just don't slice your
on it when you lick it to stick it. Oh yeah, one more thing, don't keep your stash under your seat in your car. It don't stay fresh too long. But, I don't think any of your fellow officers are gonna wanna search your vehicle when they "detect an odor".[/#0000ff][signature]