The Chopping Block: Riding in the woods and streams

Hi Hi! It’s Scoob, back again with some more food. Today’s dish is a little bit more advanced, with hot smoking fish.
The idea of this dish came to me when I was biking in the backwoods and I smelled someone smoking something. Since fall is coming around this is a great cold dish, using some fruits that are in for the long haul.
I plated to show you all the components of the dish, but you can combine it yourself with ease.
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Items needed:

Grill
Charcoal

1 bag Smoked wood chips
4 bunches Thyme
6 bunches Rosemary
2 tbsp Dry cherries
1 Gala Apples
2 pints Fresh Figs
1/2 cup Brown Sugar
1 cup Red Wine ( cheap)
Small bag Arugula
Lemon
Extra Virgin Olive
2 Mackerel Fillets 4 oz each
Smoking – soak wood chips ahead of time in water. Start a small amount of coal and once hot, add some wood chips. Once that catches some fire add the herbs, then with the fish on the grill rack, have the fish off center of the smoke. Cover and close all vents. Smoke for 20 to 30 mins.
Fig Jam – 2 qt pot add figs, brown sugar, red wine, and put on medium heat. Reduce until there’s 1/4 cup of wine left. Pour everything into a blender on high then chill.
Salad – dice apples small, then mix greens, cherries, and add lemon juice with evoo and salt to taste
fish
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