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Just got a little chief smoker.
I'm not much of a catfish eater but thought maybe I might like it better if it was smoked.
I've read here of Pat's wold famous smoked catfish. If you don't mine sharing Pat,and anyone else that has a recipe they don't mine sharing.
I'm new to smoking so make it simple. the only thing I know is the little chief is a low temp smoker.
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I do a lot of smoked meats, but never have done Cat Fish. But you bought a great smoker for fish, great choice.
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I have yet to smoke a catfish but have done a lot of trout in a Little Chief in the past. I never used a recipe because the flavor came from the smoke itself. I liked to leave it in until the meat became a little drier. That also assured that it was "cooked" well. I don't like wet or mushy fish very much.
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John, you did make the right request, Pat's smoked kitty is very, very good... He will share all the details with you I'm sure, so I won't attempt to plagiarize his recipe, but be careful trying it because you may get hooked and you'll start eating all those monsters you catch... It is so easy to do that I find I smoke more fish now than before... Make sure you use his spice mix, it really makes a tasty treat... If there's anything you don't understand after you read his write up let me know and I'd be glad to try and clear up those questions... One key is don't over cook it... Leave it still soft and it's way better... Will probably take you a batch or two to figure out how your smoker works, and outside weather conditions can effect things, so it takes a little playing with it, but when you get it down, you will totally love catfish, which was amazing to me, I didn't dig it too much before... One other thing that Pat probably mentions, but I'll foot stamp it too, make sure to get rid of all catfish fat!!!!! On trout or salmon it's a good thing when you have fat when you smoke the meat, but on Catfish, it's a nasty flavor waiting to happen, so make sure you trim all that fat off before you heat it up... Good luck... Jeff
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I printed out Pat's recipe years ago and now have it memorized. It is so good. Whenever I bring a few catfish home I always get requests to smoke them. I loved my little chief but finally bought a masterbuilt so I could do more things such as ribs (this past weekend) without having to transfer to the oven. Good luck and happy eating!
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Hey John, I have always eaten my catfish breaded and fried. I would probably like it smoked also, but have never been able to find rolling papers big enough.....[sly] [sly]
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[#0000FF]Here are the basics...including a special piece on trimming the excess dark flesh and the oily patches.
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[#0000FF]I have smoked cats in several different type of smokers and I still prefer the Little Chief.
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[quote Tin-Can]Hey John, I have always eaten my catfish breaded and fried. I would probably like it smoked also, but have never been able to find rolling papers big enough.....[sly] [sly][/quote]
[#0000FF]Just as important is to be sure to light the right end.[/#0000FF]
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Since roll-your-owns don't have a filter, either end is right, right? [sly]
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[#0000FF]Yeah, but there is a definite flow through factor. Draw too hard on the wrong end and you will get a hernia...or a hisnia. Whatever.
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Thank You Pat
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That's sure a big burrito, but why did they burn the end of it?
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Good thing it is for medicinal purpose.
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1/2 cup of salt
1 cup of sugar.
Dissolve in 1 gallon of water
2 tbsp old bay seasoning
Add your catfish fillets (make sure you skin them)
Soak in brine in the fridge no less than 1 hour no more than 6 hours
Rinse fillets and let them sit on a wire rack until they get sticky tacky
I use my Weber to smoke my fillets
I cold smoke for about two hours always alder wood
Then bring up the heat until the fillets hit 145 internal temp
Here’s a couple pics of some trout but I’ve used wiper and catfish too!
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Thank you
copied to my cook book
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