Smoked Walleye – Southern Style
Ingredients 6 Walleye fillets
1 slice of onion
Texas Blend Spice Rub (printed below for convenience)
1/2 teaspoon kosher salt
1/4 teaspoon minced onions
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon lemon pepper
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
Preparation 1. Mix all of your spice ingredients together in a shaker and set aside. 2. Get your smoker going and let it settle in at about 250° F. I used pecan wood for these walleye. 3. NOTE: You’ll want to use a grill screen with smaller holes so the fish doesn’t fall through the grate as it cooks. As seen in the picture below. (This picture was taken half way through cooking, just before I flipped them.) 4. Place your fillets on the screen. Sprinkle generously with the spice blend. Place the onions on top of the fillets as seen in the picture. 5. Smoke at around 250° F for 15 minutes. Then flip the fillets, (with the onions), give the other side a generous helping of the spice blend. Continue smoking at 250° F for another 15 minutes. 6. NOTE: I recommend using a meat thermometer. You can insert it into the thickest fillet after flipping. The internal temperature at the center of the fillet should be about 140° F when done
Source: http://www.smokedngrilled.com/
