Quote:
Originally Posted by Radar Chief
That’s why if anyone has tips on how to clean and prepare the meat I’m all ears.
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I've heard that you can cut fillets, crust the fillets with Montreal steak seasoning and butter, then smoke them on top of a piece of cedar. After smoking the fish for about 8 hours, take the fish and the cedar out of the smoker, throw the fish in the trash, and eat the cedar.
Yeah yeah, I know it's a stupid old joke, but I had to tell it.