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Non-Cattle Specific Topics
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Your Favorite Dip
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<blockquote data-quote="Mountaintown Creek Ranch" data-source="post: 1787872" data-attributes="member: 42313"><p>Smoke your fish in the smoker (you can use liquid smoke but I do not recommend) to me the oilier the fish better. Kingfish, Amberjack, Mullet are great.... for example Dolphin (mahi) is drier and this doesn't seem to do as well. </p><p>Freshly smoked fish needs to set up overnight in the refrigerator. Then add sour cream, cream cheese, celery, onion, Worcestershire sauce, old Bay seasoning, a touch of Jamaican allspice. (You can also add little heat spices if you're into that)</p><p>Just throw it all into a blender or food processor and get it to a consistency you like. Sprinkle some chopped green onions and a little more Old Bay on top and enjoy. </p><p>I have also sometimes added stuff like a little pimento cheese and other things to change the flavor a little. There is NEVER any left over ! </p><p></p><p>It will keep in AIRTIGHT container in the fridge for a week.</p></blockquote><p></p>
[QUOTE="Mountaintown Creek Ranch, post: 1787872, member: 42313"] Smoke your fish in the smoker (you can use liquid smoke but I do not recommend) to me the oilier the fish better. Kingfish, Amberjack, Mullet are great.... for example Dolphin (mahi) is drier and this doesn't seem to do as well. Freshly smoked fish needs to set up overnight in the refrigerator. Then add sour cream, cream cheese, celery, onion, Worcestershire sauce, old Bay seasoning, a touch of Jamaican allspice. (You can also add little heat spices if you're into that) Just throw it all into a blender or food processor and get it to a consistency you like. Sprinkle some chopped green onions and a little more Old Bay on top and enjoy. I have also sometimes added stuff like a little pimento cheese and other things to change the flavor a little. There is NEVER any left over ! It will keep in AIRTIGHT container in the fridge for a week. [/QUOTE]
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