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So there’s a couple of things to do while you wait for your pool to fill up with water.  Yes, Drinking beer is one of them…that’s a good guess. BUT…where I was going with this is its time to #FireUpTheSmoker.  Nothing better than some fresh fish on the smoker and a cold Busch Light in your hand wasting the day away.  Now since my Georgia Bulldogs screwed the pooch (no pun intended) and aren’t representing the SEC East in Atlanta this year… I  suddenly have some time on my hands to do something that I haven’t done in a while…smoke some fish. Thanks Georgia. 🙂 Todays choice of fish…COBIA. Caught fresh from a small drinkin town with a fishin problem, Cedar Key, FL.

THINGS YOU WILL NEED: Cilantro, Hot Pepper, Red Onion, Scallions, Lemon, Whipped Cream Cheese, Mayo, Salt an Pepper, Old Bay, Butter, Liquid Smoke, Tobasco Sauce, Worcestershire Sauce and last but not least Cobia OR grouper.

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A couple hours before I put fish on the smoker I take the fish and put it meat side down in a bowl with a mixture of Water, Salt, Pepper and Old Bay and then float 2 cups of ice cubes on top it. Rap and put in fridge for 2 hours.

TIME TO FIRE UP THE SMOKER: Bring smoker temp to 190 degrees.  Drop in your Alder and Hickory wood chips. Pull fish out of brine and place on tinfoil. Sprinkle on OldBay, Salt and Pepper and rub into the fish. Place 4 tablespoons of butter on fish and around the fish. Make a bowl out of tinfoil so fish juice stays in the tin foil bowl and doesn’t get all over your smoker. That way the fish can cook in some of that delicious juice.  FISH NEVER TOUCHES MY SMOKER GRATES. Smoke the fish to an internal temp of 155 to 160 degrees. Which is about 2 hours slow smoked. When at temperature, pull fish off the smoker…grab 2 forks and pull or chunk the fish about 2 cups worth. (or however much you have) and set to the side. Cut up your Onions Cilantro Scallions Hot Peppers and place in a bowl and set aside. Mix 4 Tablespoons of Mayo and 4 Tablespoons of Whipped CreamCheese in a bowl. Add in your chopped veggies. Salt, Pepper, OldBay and squeeze fresh lemon juice on to taste. Now add in your fish chunks. Slowly mix everything together being careful not to create a paste. You want your dip to be chunky!! Garnish with fresh Cilantro, Old Bay and a squeeze of fresh lemon.  Sit back relax and enjoy with family and friends while you watch your pool fill up with water! LOL

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