Unfiltered Dry Brunch
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INGREDIENTS
- 1/3 c Brown sugar
- 1 1/2 ts Pickling spice
- 1 ts Lightly crushed anise seed
- 3 tb Kosher salt
- 1 ts Lightly crushed dill seed
- 3/4 c Dark rum; (or sunbstitute
INSTRUCTIONS
marinate the fish in the refrigerator for 3-4 hours. Remove and let sit on a rack at room temp for 1/2 hour to form a skin. Smoke, skin side down (indirect heat) for 1 1/2 - 2 hours. Its so good, itll convert non- filsh lovers. Posted to bbq-digest by CrankyPant@aol.com on Nov 20, 1999, converted by MM_Buster v2.0l.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (172g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 552 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 10505.3mg | 362 % | |
| Potassium 195.3mg | 5 % | |
| Total Carbohydrate 142.4g | 42 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 142.4g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 552
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