For a printable copy of the recipes in this section, click here.
Fish Filets II (one 8oz. filet per person)
An alternate method for preparing fish filets, especially catfish, is to paint each side of the filet with a mixture that’s 75% mayonnaise and 25% poupon or grainy mustard (not yellow mustard).
Place on aluminum foil, sprinkle the top side of the filets with crushed pecans, salt and pepper, and cook for 45 minutes on the Smoke E Z. The finished fish should be opaque and flaky.
Lamb Loin Chops (3-4 per person)
Marinate the chops over night if possible in order for the marinade to have full effect.
Marinade:
Juice of 4 lemons
1 Cup Ketchup
¼ Cup Poupon mustard
1 Tbs. Worchestershire sauce
1 Tbs. soy sauce
1 Tbs. hot sauce
1 Tbs. Balsamic vinegar
1 Tbs. minced garlic
¼ Cup olive oil
½ Cup red wine
Place the chops and the marinade in a large plastic bag and seal tightly. Put the bag in a bowl to avoid any problems with spills, and refrigerate over night. The following day, salt and pepper the chops and place them in the Smoke E Z with the rack in the top position. Reserve the leftover marinade, bring it to a boil and then cool it down to use as a basting sauce. Smoke the chops for1-2 hours at 200-250 degrees and check for done-ness.
Leg of Lamb (1/2lb. per person)
De-bone the lamb or have your butcher do it for you. Unfold the roast and sprinkle with the All-Purpose Rub (see previous entry). Then spread liberally, inside and out with the paste described below:
Lamb Marinade Paste:
1 Cup parsley leaves
1 Cup mint leaves
4-6 cloves of garlic, minced
Juice of 2 lemons
½ Cup olive oil
Salt and Garlic Pepper
In a blender, process until smooth, and spread over lamb.
Marinate in refrigerator overnight if possible. Place the lamb roast on a grill rack in the top position of the Smoke E Z and smoke for 3-4 hours at 200-250 degrees. Serve roast medium rare.
