Eds Smoked Catfish Dip Recipes

SMOKED FISH DIP

Steps:

• Combine the cream cheese, jalapeno, celery, onion, Worcestershire and hot sauce in a food processor and mix until smooth. Break up the fish into the processor and process again until just mixed but not mushy. Thin the mixture with sour cream to a spreading consistency.
• Chill for 1 hour before serving. Serve with crackers or fresh raw vegetables.

PAT'S SMOKED CATFISH

Steps:

• Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
• Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
• Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
• Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
• Add all the ingredients to a serving bowl and serve with the smoked catfish.

SMOKED FISH DIP

Steps:

• Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

ED'S SMOKED CATFISH DIP

Steps:

• Place all ingredients in a mixing bowl and mix well. Season with salt and pepper.
• Chill for an hour or so and serve with crackers or chips.
• Garnish with either minced fresh chives or parsley.

ED'S SMOKED WHOLE SIRLOIN

Steps:

• In a large bowl, mash together the 1st 3 ingredients.
• Add the other dry ingredients, except the salt, and mix well.
• Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
• Make slits all over the meat.
• Salt the meat and then rub with the paste.
• Make sure the rub gets into the crevices and slits.
• Heat your grill to 500 degrees.
• Place the meat on the grill, close the lid and immediately drop the temperature to 300.
• Make sure the meat is off of the direct heat.
• The internal temp needs to reach 140 before it's done. It normally takes around three hours.
• Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
• Let the meat sit out at room temperature for 30-45 minutes.

CATFISH SPREAD

Steps:

• Place catfish in a 2-qt. microwave-safe dish; drizzle with water. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Drain and discard cooking liquid. Using a fork, flake fish into small pieces; set aside. , In a large bowl, beat cream cheese and spreadable cheese until smooth. Add the onions, parsley, lemon juice, Worcestershire sauce and seasonings and mix well. Stir in the crab, shrimp and catfish. Cover and refrigerate for at least 2 hours. Serve with vegetables.