Maple Sugar Smoking Rub
Description
This Indian main features Salt, coarse, Sugar, maple, Peppercorns. It delivers sweet, indulgent flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Brown sugar can be substituted for maple sugar.
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Coarsely grind peppercorns.
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Mix all ingredients.
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Pat meat or fish dry and rub inside and out with seasoning mixture.
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Place in cool, dry place for about 1 hr.
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Place wood chips in water to soak.
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Smoke until done.
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If you do not have a smoker or wish to build the traditional Indian one described here, improvise by building a charcoal fire with all vents open.
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While fire is burning down, loop a piece of kitchen string under gills of each trout.
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Bring ends of string through vent holes of
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cover and tie so that fish are suspended from lid and tails remain at least 6" above coals.
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When coals have burned down and are covered with white ash,
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sprinkle 1/3 of damp wood chips over fire and
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place on
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grill .
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Smoke trout for about 1 hour, adding more damp wood chips every 15-20 minutes to keep up smoke.
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Remove fish and serve hot or at room temp.
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Refrigerated, smoked fish will last about 1 week
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 235.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 117000.9mg4876%
- Total Carbohydrate 60.8g21%
- Dietary Fiber 0.3g2%
- Sugars 60.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
coarse, grilling, indian, main, maple, peppercorns, rub, salt, smoking, sugar, title, vegan
