Michael Reimer
New member
New to the WSM but love it. Here is my step by step and recipe:
1. Buy allot of fuel for the boat.
2. Go out an catch a few Mahi Mahi
3. Clean them and place in zip lock for later.
4. Make brine:
In bowl combine:
6 cups water
1/2 cup salt
1/3 cup soy sauce
1 tbsp. pepper
2/3 cup sugar
1/2 cup brown sugar
2 cloves garlic crushed
5. Place all fish in zip lock and add brine.
6. Refrigerate for 24 hours.
7. Smoke at 210 for about 2 hours until internal temp reaches 175 degrees. I use apple wood.
8. Take off smoker and let cool.
9. Flake fish and pulse in food processor.
10. In large bowl combine:
16 ounces fish
1 block cream cheese
3 jalapeños - no seeds
3 tablespoons Old Bay seasoning
1/2 cup mayo
Juice from two limes
11. Mix it all up and chill.
12. Eat on club crackers and slice op some jalapeños for topping
1. Buy allot of fuel for the boat.
2. Go out an catch a few Mahi Mahi
3. Clean them and place in zip lock for later.
4. Make brine:
In bowl combine:
6 cups water
1/2 cup salt
1/3 cup soy sauce
1 tbsp. pepper
2/3 cup sugar
1/2 cup brown sugar
2 cloves garlic crushed
5. Place all fish in zip lock and add brine.
6. Refrigerate for 24 hours.
7. Smoke at 210 for about 2 hours until internal temp reaches 175 degrees. I use apple wood.
8. Take off smoker and let cool.
9. Flake fish and pulse in food processor.
10. In large bowl combine:
16 ounces fish
1 block cream cheese
3 jalapeños - no seeds
3 tablespoons Old Bay seasoning
1/2 cup mayo
Juice from two limes
11. Mix it all up and chill.
12. Eat on club crackers and slice op some jalapeños for topping
