Viking Range vcqs001ss ユーザーガイド

Notes:

30

Fish and Seafood

1 quart hot water
1 cup sea or kosher salt
16 ounces apple juice
16 ounces pineapple juice
8 8-ounce catfish fillets, with or without skin
Cajun seasoning
2 handfuls alder or cherry wood chunks or chips
Apple juice or water

Make a brining liquid by combining the hot water and salt in a large bowl, stirring until
salt is dissolved. Add the juices and stir to combine. Place the catfish fillets (skin-side
down if applicable) in a single layer in a glass baking dish. Pour the brine over, cover with
plastic wrap and refrigerate overnight.

Before preparing the C4 for smoking, remove the fillets from the brine. Gently rinse
under running water and pat dry with paper towels. Place fillets on a sheet of heavy-duty
aluminum foil, skin-side down if applicable, sprinkle with the Cajun seasoning and set aside
to air dry for 30 minutes.

Preheat C

4

to 200-225ºF

When C

4

is up to temperature, open dome, sprinkle some of the wood chips over the

hot coals, and return the rack to the C

4

. Place the catfish on the foil, on the rack, close

the dome and then close top damper completely and the bottom damper three-quarters
closed to maintain temperature of 200ºF. Smoke for 1 to 1 1/2 hours, until the internal
temperature at the thickest part of the fillets measures 140ºF with an instant-read or dig-
ital meat thermometer.

Makes 12 appetizer servings

Document3  10/5/04  11:35 AM  Page 30