3 pound fillet, $21
2 handfuls of jalapenos $1
1/2 cup Kosher Salt
1 cup brown sugar
1 tsp thyme
1 tsp rosemary
Lay a sheet of aluminum foil, several inches longer than the fillet
Lay a sheet of plastic wrap on top of that.
Lay the well mixed dry ingredients in a bed on the plastic and lay the fish (meat side down) on top:
Sprinkle a liberal coating of kosher salt on the skin side:
Wrap plastic first, as tightly as you can.
Wrap aluminum as tightly as you can.
Put on a cookie sheet and place in the fridge with weight on top. I used a couple gallons of milk)
Let sit for 12 hours. Flip fish and weight down for another 12 hours.
Then rinse off the dry ingredients and let air dry for a few hours.
Not much fuel. About 20 briquettes. In the chimney is another 10 or so briquettes that are lit and poured on top of the main pile.
(This is called "the minion method") The thought process is that the hot stuff you pour on top takes a very long time to burn
down.
A handful of scrap cherry wood left over from a woodworking project gives some flavor:
About 26-28 hours after wrapping and drying:
At this point I was worried I had made salmon flavored leather, but I continued on like I knew what I was doing:
Oh.....I forgot the appetizers.
De-head, de-seed, and de-vein some Jalapenos using the handle of a spoon and stick in little chunks of swiss cheese.
Since that wasn't enough, I wrapped them in bacon.
Figuring if I lay them down, the cheese would run out, I tightly covered a deep pan with aluminum foil and poked holes in the top that the peppers would "nest" in.
(I was pretty proud of that one).
Some homemade shells and cheese.
I also made Jasmine rise using chicken stock instead of water.
