
Fish
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- Honey Glazed Salmon -
What you need:
Salmon Fillets
Cooking Time: 4 hours
Cooking Temp: 180ºF
Wood: Alder or Oak
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Lightly coat fish with honey
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Season fish with salmon rub
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Cook at 180 for 4 hours
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- Mustard and Herbed Salmon -
What you need:
Salmon Fillets
Cooking Time: 20 minutes
Cooking Temp: 250ºF
Wood: Alder or Orange
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Slather Honey Mustard onto filets
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Season with rub
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Cook filets at 250 on non-stick grilling mesh for 10 minutes
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Flip fish & cook for another 10 minutes
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- Herb Buttered Trout -
What you need:
1 Whole Trout
Lemon Slices
Roasted Garlic Pepper (no salt)
Butter
Cooking Time: 20 minutes
Cooking Temp: 300ºF
Wood: Oak or Maple
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Put lemon slices and sprinkle Dizzy Pig Ragin' River into the cavity of the trout.
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Season the outside of the trout with Roasted Garlic Pepper (no salt).
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Mix warm butter and Dizzy Pig Ragin' River in a sauce pan.
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Grill Trout on a non-stick grilling mesh for 10 min. basting with butter mixture 2 or 3 times
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Flip trout & grill for another 10 minutes basting with butter mixture 2 or 3 times
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- Parmesan Tilapia -
What you need:
Tilapia Fillets
Parmesan Cheese
Cooking Time: 1 hour 20 minutes
Cooking Temp: 180ºF then 225ºF
Wood: Alder or Oak
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Sprinkle tilapia fillets with Dizzy Pig Tsunami Spin.
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Coat tilapia fillets with parmesan cheese.
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Smoke at 180 degrees for 45 minutes to an hour.
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Increase temperature to 225 degrees and cook for another 25 to 35 minutes.
*This recipe works great with most white fishes. (Cod, flounder, etc.)
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- Polynesian Shrimp -
What you need:
Shrimp (31 - 40 count or larger)
Cooking Time: 10 minutes
Cooking Temp: 350ºF
Wood: Peach or Orange
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Coat shrimp with Honey.
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Season shrimp with Pineapple Head
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Grill at 350 on a grilling mesh until shrimp turns pink.
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Serve with brown rice or stir fry veggies
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- Grilled Salmon -
What you need:
Salmon Fillets
Olive Oil
Lemon juice
Mesh cooking mat
Cooking Time: 30 minutes
Cooking Temp: 350ºF
Wood: Fruitwood Blend
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Take your salmon and pat dry. Brush lightly with olive oil.
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Take a lemon and squeeze juice onto your fillets.
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Season liberally with Finn & Flipper.
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Place your salmon onto a mesh cooking mat and place that directly onto your cooking grates.
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Cook for about 20 minutes and check on it. Fish should be flakey and easy to pull away. Internal temperature should be 145ºF.