Beer-Brined Smoked Catfish
Today we are making beer-brined smoked catfish in the Masterbuilt Electric Smoker. This is an easy catfish cook an only takes a little over an hour. Of course this recipe works in any electric smoker, kettle grill or other smoker.
Catfish Brine Ingredients
12 oz can Golden Monkey Beer
1/8 cup Kosher salt
1 orange or lemon
1 teaspoon Colon Cleaner mustard-based hot sauce (or yellow mustard)
Water as needed (1 to 2 cups)
Spicy Cilantro-Orange Dipping Sauce Ingredients
½ cup mayonnaise
Top of 1 green onion
2 tablespoons chopped cilantro
1 teaspoon Angry Goat orange hot sauce
2 teaspoons orange juice
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
To make the brine, mix the beer, salt and juice from the orange or lemon until the salt is dissolved.
Add the mustard or mustard-base Colon Cleaner hot sauce to the brine mixture.
Place the catfish and brine in a gallon zip loc bag. Add water until covered. Seal the bag place in the refrigerator for 1 hour.
After 1 hour remove the catfish from the brine and discard the brine.
Pat the catfish dry with paper towels.
Rub the olive oil over all sides of the catfish.
Season the catfish with the Runnin Wild Seafood Seasoning.
Place in a pre-heated Masterbuilt Electric Smoker at 265 degrees F with orange wood chips.
While the catfish is cooking, mix all of the dipping sauce ingredients together in a bowl and refrigerate until ready to use.
Smoke until the catfish reaches 145 degrees. For this cook it took 1 hour and 5 minutes.
Remove the catfish from the smoker and let rest for 10 minutes.
Serve the catfish with the dipping sauce.
For the detailed recipe instructions, watch our Smoked Catfish video.
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