Some northern pike in the charcoal grill. A salt, pepper, garlic clove and butter mix and a bit of apple wood chips thrown on the coals.
The smoke definitely came through in the flavor, not strong hit you like a freight train, but a real flavor enhancer. Dipped in salted lemon juice, I couldn't stop eating! I dunno why no one likes these fish, besides the wonky bones, they make for good eating.
I kept this 25 inch pike and cooked it up. Really enjoyed it. Im not a pike fisherman in fact this is my first and only pike Ive caught but enjoyed the experience. Im big into ice fishing but in eastern bc we catch trout and kokanee through the ice and can only get pike if we head east into Alberta. I pride myself on being good at filleting fish and after watching a few youtube videos on how to filet pike I have to say I did a pretty good job. That y bone is a bit different but no big deal. The taste was really, really good. Im looking forward to going back here next winter and hope my son will have good success as well!
I have extra Zucchini... so I ended up finding a lasagna recipe for Zucchini........ one thing that I like about this recipe was that it had you BBQ it.... So I threw it on with Mesquite, to impart smoke in such a short time 2 to 3 minutes per side... Can ever get too much cheese???? Nah... The finished product... Let me say, I was skeptical on how well it would turn out.... I think the smoked portion makes it....
Wicked sharp that I smoked in 14,going in some giant shrooms stuffed with pre cooked seasoned chicken ,woo sauce and green onions...dont forget bacon
Long day on the milling crew, wait everyone quit so I'm the crew now. Another evening rain storm and the pool is full, black Angus steak for a late dinner.
