2016 Smoker Builder Gathering #1

[The Czar]

[Rodcrafter]

Boy Pete, I think you better just put it in the fridge.

[Frank_Cox]

I'm just sayin.....
better be some for me!
nobody understands the fish dip quite like TheCzar and I..... well maybe Rodcrafter.... cuz he made it....

[Rodcrafter]

I'm glad you guys enjoyed it Frank. I'm making some tomorrow for the gathering my friends are having this weekend at the same fish camp we were at in November. We are going to have 25 men at this one. It has a recovery focus.


Making memories.

[bbroper]

Ok... for those of us who could not make the FL gathering and those of us who cannot be in PA on 4/8 and 4/9. Do we get a recipe for this most esquisit fish dip that has been raved about?

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[The Czar]

[Dirtytires]

Looks like we need a "mole" to sacrifice their current weekend plans, fly to pa on a certain any takersweekend, infiltrate the elusive smoker clan and secretively steal the coveted recipe.

Any interest?

[bbroper]

I have to be in Allentown PA that following Monday and I have been trying to figure out how to rearrange the trip so I can be there on Friday... but haven't been lucky enough yet.

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[Rodcrafter]

I will post a detailed thread when I get back to my laptop. I don't know if it has to have everything in it that I put in it. But it seems to hit the spot for every one so I will keep doing it this way


Making memories.

[thague90]

God, this thing sounds fun. Fish dip has peaked my interest for sure. I'll be right in the middle of moving into a new house though. Fiancée wouldn't be happy with me if I bailed on that.


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[Rodcrafter]

This is the way I do it, when it comes to "Smoked Fish Dip"

Begin with a simple brine about 2 quarts of cold water, 1/4 cup salt, 1/2 cup brown sugar, mix until completely dissolved.
Add as much fish as you want to use, this much brine will cover about 5 – 5.5 lbs. of fish in a large mixing bowl. Place a quart size bag of ice on top of the fish to hold it down in the brine, place in fridge for about 3 hours.
Rinse with cold water and pat dry, either use foil pan or foil with a Bradley rack above it. And put it in the smoker at 225*, I use oak wood allow the fish to get to 145* remove and let rest for 30 minutes in cooler.
I chop the fish up so that it will mix well, without making it too fine; try to save as much of the texture as you can.

2 ½ – Cups of smoked fish (Amber Jack and Black Fin Tuna 50/50)
¼ - pound cream cheese (room temp)
¼ - cup Greek peppers / Pepperoncini peppers (minced)
½ - tsp paprika
1/4 – tsp Cayenne pepper
5 oz – Trinidad Habanero pepper sauce (mild)
¼ - cup real mayonnaise

Upon serving on Ritz crackers, just because we all know everything is better on a Ritz.
I add a few drops of Sriracha Hot Chili Sauce or a mild pickled jalapeno slice, to mine and whoever else is a bit more on the wild side.

I buy the hot sauce from Hot sauce world dot com, by the gallon as you can see I like the dip.

jm2cw

[Pete Mazz]

Hmm, another thing to try the candied jalapenos with. I better stock up on Ritz crackers.

[Rodcrafter]

I bet that would be good on it


Making memories.

[Dirtytires]

Thanks much....and I didn't have to resort to my private detective!

Sounds great.....

[Rodcrafter]

You're welcome, we learn all sorts of stuff at these gatherings. I made some breakfast treats for my friends last weekend, that I learned at my first gathering. I call them Gizmos breakfast.




This is what they look like when my friend pulls one of the racks out.


Making memories.

[Dirtytires]

Definitely interested in attending. Unfortunately, I'm too far away to make the event this time. I'll hope the next one is a little farther west, tho I realize we are worldwide and you can't make everyone happy.

Just hope that someone is able to log some of the ideas, foods and laughs so that we can all gain a little knowledge.

Have fun, and someday hope to meet some of this group.

[Rodcrafter]

I have heard we are going west next time. I believe that will be in the Fall.


Making memories.

[forty_creek]

I agree dirty!


Drankin, Smokin and Dreamin

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[Pete Mazz]

Let the games begin!

What's a SmokerBuilder gathering without ABTs? 36 jalapenos later, 2 flavors of bacon wrapped goodness. Into the freezer and waiting till company comes!

I made a big bowl of coleslaw just in case there's some ribs or pulled pork or brisket or....

Since it's going to be a little chilly here this weekend I'm making a pot of chili, along with a couple trays of cornbread of course!

[Rodcrafter]

I don't know about you guys but some folks are going to be very happy with Pete.


Making memories.

[Frank_Cox]

Me and TheCzar heading your way Pete....
We are 40 miles from Indianapolis




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[Pete Mazz]

Cool!!!

The RV's in the driveway! Beer's in the fridge. Neighbors have been warned. Did I mention we're smoking pastramis and chuckies???

[Rodcrafter]

[The Czar]

Horrible roads in Indiana

[Rodcrafter]

Rolling rolling rolling


Making memories.