Smoked Fish Stan Breiwick Sr.

Brine for fish ‑ makes four gallons

5 cups of canning salt 1 cup brown sugar

1 cup lemon juice 4 garlic cloves (crushed)

4 gallons tepid water 4 Medium Onions chopped

Mix and add fish or meat.

Very Important ‑ Use only stone crock, glass or enamel container.

Allow fish to stand overnight in brine. Remove and towel dry. Let stand in warm room or sun 1 hour.

On Weber Grill:

Have coals white, place wet hickory or apple wood chips on top. Put fish on ‑ open the vents ‑ let smoke 30 minutes on one side. Turn grill off and turn fish over. Let stand another 30 minutes. Add more chips if necessary.