2 pounds smoked fish (smoke at least 5-6 hours)
*See below for Smoking Instructions.
8 oz. minced onion
5 oz. pickles (diced)
1 Tablespoon minced garlic
1/2 cup mustard
1 cup mayo
1 Tablespoon Old Bay seasoning
How to Smoke a Fish
Snapper or redfish work best.
You will need a BBQ pit with a lid.
Place about 10 charcoal bricks to one side. Add pecan chips w/o bark and light.
Place seasoned fish filets with skin on opposite side of grill. Keep the heat low at 150-160 and smoke 4 to 5 hours.
The fish needs to be firm but not overcooked. Undercooked fish would be mushy. Cool the fish.
Scrape the meat from the skin, making sure to cut out the bloodline. Shred and mix with dip ingredients.
Chill for at least one hour before serving.