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Post by bowtech on Oct 8, 2005 20:23:37 GMT -5
Hickory would be a prefered wood but may also be substatuded with ash or cherry Begin by soaking the wood over night in a lemon/water mixture. 8 parts water and 1 part lemon juice concentrate (real squeezed...increase to 4 parts ) This is key to taking any offencive odors and taste out of the finished dish. Once the wood is properly seasoned lay the filets of the cleaned carp leagthwise over the top and cover with foil. In a preheated oven (400degrees) place the wood on the center rack and leave there for 15 mins for each 1/2" of filet thickness. Once the time has elapsed,remove the entire project to a cooling rake and allow 30 mins. to pass before removing the foil. This allows a protective layer of moister to form between the filets and the wood. (this ensures that none of the filet remains on the wood once removed) Now carefully remove the foil,followed by the carp. Place wood on platter and serve. NOTE...***Feeding carp to your dog is not adviseable and it should be disposed of in an area where small children are not likely to be playing
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Post by michihunter on Oct 8, 2005 20:30:33 GMT -5
You just ain't right BT!! ;D ;D
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Post by admin on Oct 8, 2005 20:38:43 GMT -5
Kinda what I was thinking........
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Post by bowslap on Mar 16, 2006 17:34:32 GMT -5
;D ;D...heh heh heh, I'm going out on a limb and saying the roasted wood would be better to eat(tried carp once, won't make that mistake again)....'slap...
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Post by michihunter on Mar 16, 2006 18:07:57 GMT -5
I personally like carp. But I've been called starnge more than once in my life!!
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Post by hoosieroutdoorsman on Mar 18, 2006 16:19:21 GMT -5
Actually carp is a delicasy in europe,,I have had it and as long as prepared properly it is good eatin I don`t care who ya R
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Post by jerseyhunter on May 17, 2006 17:42:24 GMT -5
DONT SOUND TO BAD.
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Post by DocHolladay on May 23, 2006 5:01:01 GMT -5
That is exactly how I cook carp, only I dont use lemon.
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