Bring on those Golden Gophers from the great state of Minnesota. Or, as they say, the land of 10,000 lakes. I wanted to venture out and try something new for the start of the Big 10 season. Since I didn’t have any moose meat laying around and didn’t know if gopher was even legal to eat, I decided to try some smoked fish. I went thru the freezer looking for some walleye I had tricked into the boat last year on our Canadian fishing extravaganza but had no Luck. The best I could do was a mess of fresh catfish filets a buddy of mine dropped off. They turned out to be extremely tasty and will be a staple moving forward for sure. Here is what you will need.
- 1 Catfish filet (Per person)
- Hot Sauce (your favorite)
- Seasoning (your favorite BBQ rub will do)
Cover and soak the fish filets in a mixture of buttermilk and your favorite hot sauce. I used about 1/8 cup of Franks Red Hot sauce and it came thru very mildly in the taste of the fish. Use as much or as little as you’d like.
After 1 hour in the buttermilk, remove the fillets and pat them dry with a paper towel. Season both sides with your favorite BBQ rub. Don’t be shy!
Fire up the grill/smoker to 225-250 degrees. I love a good apple or pecan wood for fish as it won’t overpower the fish flavor. Set the grill up for indirect heat and add the wood chunks. Once the smoke is flowing, place the seasoned fillets on the greased grill grates and close the lid. This is a short cook, so don’t plan on going far. After about 30 minutes, check the fish and make sure you are getting some good color. You will notice the fish is starting to sweat a little. This is a good thing.