INGREDIENTS

• 1 lb fresh king Mackerel (boneless)
• 1 cup mayonnaise
• 1 cup whipped cream cheese
• 1 bulb roasted garlic
• 1 tbsp lemon or pickle juice
• B&B Texas Trinity (season the fish)
• Booyah Jamaican Seasoning (season the dip) or your favorite creole rub
• 1⁄4 cup of sour cream
• 1 tbsp Hot sauce

INSTRUCTIONS

Grilling The Fish

1.    Begin by dry brining your fish: Coat it with salt, let it rest in the refrigerator for approximately an hour, and then rinse it off.

2.    Place the fish back in the refrigerator, either exposed to the cool, dry air or wrapped in cheesecloth. This will allow the fish to develop an outer layer of pellicle, enhancing its ability to absorb the smoky flavor. It is preferable to dry brine the fish overnight in the fridge, using only coarse sea salt.

3.    Ensure that you are using the finest fuel. In this case, the fish was smoked on the offset smoker, fueled by B&B Oak Lump Charcoal and B&B Post Oak Splits. For optimal results, maintain a clean and well-controlled fire. Remember that fish can quickly absorb a significant amount of smoke, so avoid overpowering it.

4.    Avoid overcooking the fish. Smoke your fish in the smoker at a temperature range of 250°F to 275°F until the internal temperature reaches around 145°F. Overcooking the fish will result in dryness and a loss of its inherent flavor, which is crucial for the dip. It is important for the fish to remain moist and flaky so that you can create either a chunky or a smooth dip without the fish becoming dry.

5.    High-quality fish is essential. Opt for a fish with a high oil or fat content, as it will contribute the most flavor. For this recipe, King Mackerel was used.

Making The Dip

1.    Once your smoked fish has cooled down, break it apart into chunks. Add all the ingredients to your food processor and blend until you achieve the desired consistency. In this case, the dip had a smooth texture.

2.    Sprinkle some Hatch chili powder on top for garnish.