BBQ Smoked Eel
Smoked eel is a traditional dish that has been prepared for centuries around the world. It is a popular food in both American BBQ culture and European gastronomy, due to its rich flavor and unique texture. The honey-lemon glaze perfectly complements the eel's smoky aroma. This dish is an excellent choice for barbecues, family dinners or a festive meal. Proper smoking technique ensures that the eel is slightly crispy on the outside and tender and juicy on the inside.
Ingredients for this recipe
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Preparation Steps
1
Rinse the eel thoroughly with cold water, then pat it dry with paper towels. Gently loosen the skin with a knife to help the marinade absorb better.
2
In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar. Generously rub the spice mixture all over the outside and inside of the eel.
3
In another bowl, mix together the honey, lemon juice, and olive oil. Brush a thin layer of this mixture over the seasoned eel.
4
Refrigerate the eel for at least 2 hours to allow the flavors to meld properly.
5
Preheat the smoker to 194-212°F (90-100°C). Distribute the charcoal or wood evenly in the smoker to ensure consistent smoke.
6
Place the eel on the smoker rack and smoke slowly for 2-3 hours, or until the skin is golden brown and slightly crispy.
7
During the last 30 minutes of smoking, brush the eel again with the honey glaze to create a caramelized and rich coating.
8
Carefully remove the smoked eel from the smoker and let it rest for 5-10 minutes to allow the flavors and moisture to redistribute.
9
Serve fresh with lemon wedges, fresh vegetables, or a light salad. It's also an excellent choice with toasted bread or steamed rice.
