Sherried grouper from Smoke & Spice, Revised Edition: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison and Bill Jamison

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PennyG on November 30, 2013

    This recipe was nice, had great flavor. The only thing is that smoked at a low temperature, the fish was just barely warm. It was cooked through, just not very warm, even with the hot sauce poured over it.

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