fullyxsmoked

Here's a step-by-step guide on how to cook a delicious smash burger with the mentioned ingredients: Ingredients: - Potato buns - Locally sourced wagyu ground beef - Romaine lettuce - Tomato - American cheese Burger Sauce: - 1/2 cup mayo - 1/4 cup ketchup - 2 tablespoons sweet relish - 1 teaspoon sugar - 1 teaspoon white vinegar Burger Seasoning: - 2 teaspoons kosher salt - 2 teaspoons black pepper - 1 teaspoon paprika - 1 teaspoon garlic powder Instructions: 1. **Preheat the Skillet:** Place a cast-iron skillet or griddle on medium-high heat. Make sure it's hot before you start cooking. 2. **Prepare the Burger Patties:** Divide the wagyu ground beef into equal portions, usually around 3 to 4 ounces each. Shape them into balls. 3. **Season the Patties:** Combine the kosher salt, black pepper, paprika, and garlic powder to create the burger seasoning. Sprinkle the seasoning on both sides of each beef ball. 4. **Cook the Burgers:** Place a beef ball on the hot skillet and use a sturdy spatula to press it down flat. Cook for about 1 minute, then flip the patty. Add a slice of American cheese on top of the cooked side. Cook for an additional 1 minute for a medium-rare burger. 5. **Toast the Buns:** While the burgers are cooking, cut the potato buns in half and toast them on the skillet until golden brown. 6. **Prepare the Burger Sauce:** In a bowl, mix together mayo, ketchup, sweet relish, sugar, and white vinegar. This is your burger sauce. 7. **Assemble the Burger:** Once the burgers are cooked to your liking, place each patty on the bottom half of the toasted bun. Add a leaf of romaine lettuce and a slice of tomato. 8. **Add Burger Sauce:** Generously spread the burger sauce on the top half of the toasted bun. 9. **Complete the Burger:** Place the top bun with sauce on the assembled burger, creating a delicious smash burger. 10. **Serve and Enjoy:** Your mouth-watering smash burger with potato buns, locally sourced wagyu beef, American cheese, and fresh veggies is ready to be enjoyed! Feel free to customize the toppings and seasoning to your taste preferences. Enjoy your delicious homemade smash burger!

Thank you for watching Y'all & HAPPY HOLIDAYS!! Please don't forget to leave a thumbs up 👍🏽 & Subscribe to the channel 😋 Ingredients Below - 12 oz bag of cranberries - 16 oz cream cheese - Fresh cilantro - 1 to 2 Jalapeños - Fresh Green onion - 1 Lemon - 1/2 Tbs Salt - 1 cup of Sugar - 1 French Baguette For more recipes follow @fullyxsmoked on all platforms !

I'll keep this simple & short. Set oven to 500 degrees, with the pizza stone inside. Let oven heat for AT LEAST an hour before placing pizza on the stone. Cook for 12 Minutes. That's it. 👇Sauce Recipe👇 - Heat skillet at low to medium heat - Add 1 Tbs of Olive Oil - Add 3 Minced Garlic Cloves - Heat until Garlic Browns (3-5 Minutes) - Add 1 Can of Tomato Sauce (15 ounces) - Add 1 Can of Tomato Paste (8 ounces) - Add 1 Tbs of Sugar - Cook until Sauce starts to bubble - Reduce heat to Low & Cover Thank You for watching, please leave a thumbs up & Subscribe to support the channel!

Ingredients List Below 👇 - 2 Cups Mayo - 1 Tbs Honey - Thyme - Oregano - Parsley - Rosemary - Salt - Pepper Instructions Below 👇 - Pre-heat oven 425 - In a small mixing bowl , combine Mayo, Honey, & fresh chopped Herbs - Smother the turkey w/ the Mayo mix - Season generously w/ Salt & Pepper - Roaster the turkey for 30 minutes - Reduce the oven to 350 - Continue cooking for 3 hours or until Internal Temp reaches 165 - Cover w/ foil & let rest for 15 minutes - Slice & Serve ! Please leave a thumbs if you enjoyed this quick video 🤙🏽 For more content & instructional videos please consider Subscribing & following Fully x Smoked on all platforms Happy Holidays!!

Thank you for choosing this recipe to spark up Joy & surprisingly AMAZING flavors from this Unique Holiday Ham Recipe.. Follow these step by instructions below 👇 Ingredients needed - Store bought Ham w/ seasoning packet - 3 shots of Fireball whiskey - 1 Jar Peach Preserves - 2 Tbs Sugar - 2 Tbs Brown Sugar - 1/2 Tbs Onion powder - 1/2 Tbs Garlic powder - 1/2 Tbs Ancho Chili powder - 2 Tbs Honey - 1 Stick of Butter Cooking instructions - First pre-heat oven or prep smoker to 225 degrees - Season Ham w/ Sugar, Brown Sugar, Onion powder, Garlic powder & place in an aluminum cooking pan - Let seasoning settle for 15 minutes before placing in oven or on smoker - When pre-heating is complete, place Ham into oven or on smoker for 4 hours & 30 minutes until internal temp reaches 135 degrees - While that is cooking start preparing the Glaze - Start by combining the following ingredients, Butter, Fireball, Honey, Peach Preserves, & seasoning packet into a small sauce pan - Cook the glaze on low to medium heat until sauce has melted & reduced together (roughly 5 minutes) - Cover & set aside - Once the Ham has reached 135 degrees internal temp, pull out of the oven/smoker & start glazing from the top down - Place Ham back into oven/smoker & finish cooking an additional 30 minutes - Pull the Ham out, Slice & serve immediately Enjoy & Happy Holidays!! If you enjoyed this recipe, please give this video a thumbs up & share with your friends! You can find me on the following platforms as well Youtube Rumble TikTok Instagram X @fullyxsmoked or @fullyxsmokebbq Thank you!!

This video shows an EASY yet delicious take on cook a Tri-Tip (you can follow these same steps for OVEN cooking or Pit SMOKING) Ingredients - Tri-Tip steak - Olive Oil 2 Tbs - Soy Sauce 2 Tbs - Honey 1 Tbs - 1 Lemon - 2 Garlic Cloves Minced - Fresh Cilantro Directions - place tri-tip in ziplock bag marinade w/ Olive oil, soy sauce, honey, garlic cloves, fresh sprigs of cilantro, & squeezed & sliced lemon (place in fridge for 6-10 hours) - Pre Heat Oven or Grill/Smoker to 225 degrees - take tri-tip out of the fridge & season both sides w/ Salt , Pepper, & BBQ seasoning - place Tri-tip directly on the grill gate or oven baking pan & cook until internal temp reaches 115 degrees (roughly 60-90 minutes) - pull tri-tip out of the oven/take off the grill & wrap in foil - increase oven/grill to 450-500 degrees & place back in oven/grill until the Tri-tip reaches 135-145 degrees internal temp (roughly 15-25 minutes) - pull off grill/oven & wrap TIGHLY in foil for 15-30 minutes - Slice AGAINST THE GRAIN & serve 🤙🏽 Thank you for watching! For more content follow @fullyxsmoked on all platforms 😋

If your a chicken wing LOVER like me.. then you'll absolutely LOVE this recipe!! 😋 Garlic Parmesan Chicken Wings (Ingredients below) - 2 pounds chicken wing portions - 1 cup fresh shredded Parmesan cheese - 4 Tablespoon BBQ Seasoning - 1 Tablespoon fresh chopped Parsley - 1 Stick of non-salted butter - 4 Garlic cloves (Minced) That's it! 🤙🏽 Be sure to follow Fully x Smoked on all other platforms for more videos/pics/recipes Thank You for watching !

Pork Ribs smoked on the Traeger 575 Pro Series - Slice the membrane - Season both sides w/ Salt , Pepper , & BBQ Rub - Set Smoker 250 degrees - Place ribs directly on rack (bone side down) - Smoked for 3 Hours - Remove from Traeger - Place 2 sheet of foil over-lapping each other - Lay a blanket of 4 tablespoons of Butter, 1/2 cup Brown Sugar, & Drizzle w/ Honey (Repeat this step for the top of Ribs) - Tightly wrap in foil (If needed do another layer to avoid Juices leaking) - Place back on the smoker for an additional 2 hours (Meat side down) - Remove from Traeger, slice top layer of foil (meat side) & douse in BBQ sauce - Place ribs back on Traeger (leaving the foil open on top) for 15 minutes - Pull of the smoker, slice & serve If you liked the video, please leave a THUMBS UP 👍 & a comment Thank you for watching! Will see y'all back soon.. For more content from Fully x Smoked & Recipes , please subscribe to the channel ! Also you can Follow me on Twitter , YouTube , Instagram , & TikTok @fullyxsmoked

Welcome to Fully x Smoked, your culinary destination for mouthwatering creations and unforgettable flavors. If you're a food enthusiast who loves indulging in delectable dishes, you've come to the right place! Our channel is dedicated to bringing you the finest recipes and step-by-step cooking guides, and today, we have something truly extraordinary in store for you. Join us as we embark on a tantalizing journey into the world of gastronomy with our sumptuous bacon-wrapped beef tenderloin filet. We're here to show you how to transform a few simple ingredients into a gourmet masterpiece that will leave your taste buds dancing. Whether you're an experienced home chef or just starting your culinary adventure, our videos will guide you through every flavorful twist and turn. So, hit that subscribe button and let's embark on a culinary expedition together, one delicious recipe at a time! - wrap 1 slice of bacon around the filet (tightly) piercing a tooth pick thru the bacon & filet - season (liberally) all sides w/ salt & pepper - cook in smoker (or oven) at 225 degrees for approximately 45 minutes or until internal temp reaches 115 degrees - pull the filet off the smoker & place aside covered in foil to keep warm - increase the smoker (or oven) to 450 - 500 degrees - place filet back on smoker & cook another 5 - 10 minutes until internal temp reaches between 130 - 135 degrees - pull filet off smoker & set aside in a cool area, wrapped in foil, for 10 - 15 minutes Serve & Enjoy!

Hello Y'all , this is an EASY one.. only a few ingredients , & not much cook time. This is a take on the classic recipe of Philly Cheesesteak, made w/ Ribeye steak sliced super thin. Ingredients Below... - white onion - 1 pound Ribeye steak - Bread rolls (I used Hogie style) - 1 Jar Cheez Wiz - 2 Tablespoon Oil (I used olive oil) Directions Below... - chopped onions , cook in an iron skillet w/ a drizzle of oil (cook for about 15-20 minutes until onions are golden) - *FROZEN* Ribeye steak , sliced SUPER thin & cooked on an iron skillet (cook about 10 minutes until steak starts to brown) - Cheez Wiz , cook in a pan on low heat roughly 10 minutes - Your bread of choice! I used hogie style, sourdough is my fav tho (toast bread at 400 degrees for about 2-3 minutes until the middle soft part of the bread is crispy) Serve & Enjoy!! Thank you for watching & don't forget to subscribe 🤙🏽

Hello Y'all ! 🤠 In this video I try my best to breakdown the full, step by step, instructions on smoking a 10 pound Brisket.. Basic Instructions - smoke at 275 degrees the entire cook - wrap when brisket hits between 165 & 180 degrees internal temp - pull off the smoker at 203 degrees internal temp - let rest AT LEAST 1 hour Ingredients Used - Sea salt - Course black pepper - Killen's BBQ rub - Kirkland organic butter - Brown sugar - Decaf Coffee grounds FINE* Please if you haven't already , Subscribe to my channel & share the video with your friends! Any questions or have tips for me, feel free to drop a comment. Thank you again , God Bless!

Welcome BACK YALL!!! Today we've got a special one for you... this is one of my FAVORITE recipe to make, SIMPLE & DELICOUS !! Today we do MEATBALL GRINDERS , This one goes out to my East Coast Family ❤️ Also this video I'm smoking on the Traeger Pro 575, YOU CAN FOLLOW THESE SAME STEP IN THE OVEN !! 🙂 Ingredients Below 👇For the Meatballs👇 - 1 pound Ground beef 80/20 - 1 pound Ground pork - 2 eggs - 1 teaspoon pepper - 1 teaspoon parsley - 1 teaspoon crushed red pepper flakes - 1 teaspoon salt - 1 teaspoon onion powder - 1 tablespoon Worcestershire sauce - 1/2 cup Breadcrumbs - 1/2 cup Parmsan cheese 👇For the Tomato sauce👇 - whole peeled San Marzano tomatoes - 3 slices Anchovy fillet (crushed) - 2 tablespoons Olive Oil - 1 teaspoon Kosher Salt - 2 teaspoon Black Pepper - 2 teaspoon Dry Oregano - 2 tablespoons of Sugar - 1/8 cup Oregano Leaves - 1/8 cup Basil Leaves - 3 chopped Garlic Cloves - 1/2 tablespoon crushed pepper flakes - 1/3 cup Red Wine - small pinch of baking soda Step by Step video on how to make the Tomato sauce LINK https://www.youtube.com/watch?v=vhkbfwOnXgY&t=7s 👇For the Garlic Butter👇 - 4 tablespoons soft butter - 1 tablespoon olive oil - 2 minced garlic cloves 👇How to Cook the Meatballs👇 - Set smoker or oven to 180 degrees - Cook meatballs 20 minutes - Increase the smoker or oven to 350 degrees - Cook for 10 - 15 Minutes - Pull out & place on French bread - Place the low moisture Mozzarella cheese on one side of the French bread - Place back in oven for an additional 10 minutes - Pull out , slice & serve! THANK YOU FOR WATCHING!!! Please leave a comment , thumbs up , share the vid w/ your friends , & don't forget to SUBSCRIBE 🤘

WELCOME BACK Y'ALL!!! (Recipe , & Ingredients below) - Set smoker, or oven to 400F degrees - Cook 15 minutes one-side , & finish off 10 minutes the other side (total cook time - 25 minutes) - All Beef hotdogs - Brioche Buns - Bacon - Toothpicks - Bbq Seasoning Toppings - Sour Cream - Chopped Red onion - Chopped cilantro - Shredded Cheddar Cheese - Sliced cherry tomatoes If y'all like my content , you can also check me out on.. - Instagram @fullysmokedbbq - TikTok @fullyxsmoked - YouTube @fullyxsmoked Thank you again !

This is the uncut version of Slicing a Brisket For recipe Follow the link below https://rumble.com/v2uw7a6-mouth-watering-brisket-recipe-ohhh-yeah-baby.html Thank Y'all for watching !

Hello y'all , in this video I will be unboxing & review the ARmeator A101 Smart wireless Meat Probe. https://armeator.com/XIyiw8S3dykoyC promo code : SMOKED for 10% off your order Thanks Y'all , Have a Blessed day !

Welcome back y'all & Thank you for checking back in! Todays recipe is a healthier take on left over Brisket, we all know after a long 'low n slow' smoke Brisket, we could use a healthier take on dinner the night or 2 after.. This is Jalapeño-Avocado lime Brisket Recipe (Ingredients Below) for rice - 1 cup white rice - 2 cups water boiling water - simmer low for 20 minutes for re-heating smoked brisket - 1 pound finely chopped brisket - 1 tablespoon butter - 1 tablespoon olive oil - 1 tablespoon bbq rub of your choice - simmer on low 15 minutes (stir periodically) for the crème - 1 jalapeño (remove the seeds) - 1 avocado sliced - 1/3 cup cilantro - 3 squeezed limes - 1/2 tablespoon salt - 1/2 cup sour cream - 2 garlic cloves Blend all ingredients Top w/ thin sliced cherry tomatoes I also for got to add the street corn for a side.. butttt ill save that for another video... Don't forget to Subscribe, & please leave a comment/thumbs up ! Thanks again for watching! Enjoy

Ohhhhh Yeahhh Babyyyyy , Welcome back ! Today we unlock the secret formula of the world famous under the sea " Krabby Patty " Ingredient list below ( Krabby Patty ) 2 Pounds ground chuck beef (80/20) 1 Large egg 2 Tablespoons Worcestershire sauce 2 Tablespoons milk 1 Teaspoon salt 1 Teaspoon garlic powder 1 Teaspoon onion powder 1/2 Teaspoon black pepper Grill at 450 - 500 degrees 3 - 5 Minutes each side 3 minutes medium rare 5 minutes well done Home fries are a bonus! Hope y'all enjoyed the video , please leave a comment below , thumbs up the video & don't forget to Subscribe ! Thank YOU!

Welcome back to my Channel , If this is your first time , be sure to throw a thumbs up & subscribe for more content . I post weekly videos & would love to have y'all join me! ( Brisket Recipe Below ) - 9 to 12 pound brisket ( deckle fat removed ) trim & round the edges to an oval shape - Rub mustard on both sides - Season w/ salt & pepper ( heavy layer on the fat cap ) - Smoke at 225 Degrees ( roughly 10 - 12 hours maybe longer ) - Pull off smoker when internal temp reaches 170 - 180 degrees - wrap in butcher paper TIGHTLY w/ butter brown sugar honey & optional spritz - Smoke ( fat cap side down ) at 275 degrees ( roughly 2 hours ) until internal temp reaches 203 degrees - KEEP WRAPPED & place inside cooler wrapped in a beach towel TIGHTLY ( let rest 1 to 2 hours ) - Slice against the grain & serve ! ( look up slicing tips or watch my video closely ) Thank you for watching , you can also find me on Instagram, TikTok , & Rumble @ FullyxSmoked BBQ Any Question , email me or DM me on my Insta

In this video , I demonstrate the '3-2-1 Method' smoking baby-back pork ribs (YES you can follow these same steps for cooking in the OVEN) - Set smoker 275 degrees - Slice horizontal & vertical the silver skin/membrane on the back of the ribs - Season both sides w/ Salt, & Pepper (add rub of your choice OPTIONAL) - Place ribs MEAT SIDE UP directly on the smoker - Close lid & smoker without checking on it for 3 hours w/ a concecutive temp of 275 degrees - Pull Ribs off the grill , place on butcher paper w/ sliced butter , brown sugar, & honey ( you can spritz w/ apple juice, apple cider vinegar , & whiskey OPTIONAL) - Wrap the ribs TIGHTLY & place MEAT SIDE DOWN back in the smoker for 2 hours - Pull wrapped Ribs off the smoker & cut open butcher paper , spread your favorite BBQ sauce on both sides of the ribs & place back in smoker ( place ribs on a pan or tray of some sort ( I fan dangled a butcher paper/foil tray ) - Smoke for 30 to 60 minutes THATS IT! You're done, eat up you little hungry human! Thank you for watching this extra long video (normally my vids are short) & please support me if you'd like, by subscribing to my channel , dropping a thumbs up & leaving a comment. Have a BLESSED one guys

This is a re-creation recipe by Serene Herrera (hers looks way better) , all ingredients listed below w/ the link to the step by step directions incase I missed a step.. https://houseofyumm.com/beef-birria-and-birria-tacos/ - 8 cups water - 4 lbs chuck roast cut - 2 lbs short ribs (bone in) - 1 large white onion - 1 garlic bulb - 3 carrots cut in half - 5 bay leaves - 8 guajillo chiles stems cut off and seeds removed - 3 tbsp chicken boullion - 1-2 tsp chili powder - 2 tsp oregano - 2 tsp ground cumin - 3 tsp salt (adjust to taste) - 14-16 white corn tortillas - 2 cups quesadilla cheese INSTRUCTIONS Combine Ingredients: In large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. (This uses my large 7 qt pot and fills it to the top!) Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil. Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top) Blend Peppers: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency. Strain: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary). Combine: Add the blended peppers into the broth and stir to combine. Season: Add in the chili powder as desired to get a nice deep red color to the broth. Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on its own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed). Reserve Grease: Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos if desired. Remove the onion, garlic, carrots, and bay leaves from the broth. (these ingredients were in the broth for flavoring…people are more than welcome to eat and enjoy them, so save them if you want!) Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones. TO SERVE AS A STEW: Serve a couple pieces of meat into a bowl, spoon broth on top. Top with diced onion and fresh cilantro. Serve with a wedge of lime to squeeze in. TO MAKE QUESABIRRIA TACOS: Chop Meat: Remove the meat from the broth, and finely chop until only small pieces remain. Heat a large skillet/griddle over medium heat. Frying Tortillas: Dip the corn tortilla into the reserved grease from the broth. Place on heated griddle, top with the chopped meat and cheese. Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. (it’s ok if some of the cheese leaks out while frying, the golden cheese is the best part!) Plus you can spoon some additional grease onto the tortilla while it cooks if you need more coloring to the tortilla. Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot. Continue until all tacos are cooked. Top tacos with fresh cilantro and onion if desired. Serving: Serve with a bowl of the broth topped with onions and cilantro on the side. Dip the tacos into the broth while eating. Thank Y'all for watching! Please Like & Subscribe , share w/ your friends

----- Ingredients Incoming below ----- - Season heavily w/ Kosher Salt , Pepper , & Garlic Powder ( All sides ) - let rest in refrigerator over-night - Pre - heat smoker to 180 degrees ( doing a low & slow cook ) - wrap with 1 slice of bacon per filet - throw the tenderloins directly on grill gate - smoke till internal temp reaches 110 degrees ( about 1-2 hours ) - remove from smoker & increase smoker to 450-500 degrees - top filets w/ blue cheese crumble - place filets back in the smoker till internal temp reaches 125 - pull off smoker , wrap in foil TIGHTLY & let rest 15-20 minutes Serve & Enjoy! Thank Yall for watching! please leave a comment below & tell me about your favorite way to cook Filet Mignon.. you can find me on TikTok , Rumble , & Instagram @fullysmoked Thank You!

Fully x Smoked presents my ALL time favorite recipe Chilaquiles this dish is super easy & will impress all your buddies! (the recipe below is 3 servings) - 10 corn tortillas cut into triangles - vegetable oil heated to 350 degrees - cook tortillas 15-20 minutes in hot veggie oil - let dry 5 minutes before serving Sauce - 2 chopped Jalapeños - 1/4 chopped onion - 1 cup chopped tomatoes - 2 garlic cloves - 2 tbs vegetable oil - 2 cups chicken broth (add more if needed) - 2 tsp salt - Blend well Toppings - pork, chicken, beef, chorizo, any protein - chopped cilantro - sliced avocado - shredded queso fresca - you can add an egg if you like for a delicious breakfast Thank You for checking out my video, & please check out my other sites for more content! Instagram - https://www.instagram.com/fullysmokedbbq/ TikTok - https://www.tiktok.com/@fullyxsmoked Rumble - Fully x Smoked For Business inquiries / promotions email fullyxsmoked@aol.com

In this video , I cover a full breakdown of smoking a Pork Shoulder easy recipe , Perfect Every time! - 8.5 pound bone-in Pork Shoulder / Butt - salt, pepper , garlic powder, smoked paprika , cayenne , brown sugar, onion powder , & dark coffee grounds - set smoker to 200 degrees - smoke til internal temp reaches 155-175 - double wrap in foil - set smoker 300 degrees - smoke another 2 hours or until internal temp reaches 200 degrees - pull off smoker & let rest minimum 45 minutes Thank Y'all for watching please share video w/ your grill master friends & family! Leave a comment below , like , & Subscribe FullyxSmoked @ Youtube, Rumble, TikTok, & Instagram

Fully x Smoked presents Grilled Cheese on the fire pit - 2 Thick Slices of bread (I used Texas Toast) - 1/4 Cup Cheddar , Gouda , & Fontina (Shredded or thin sliced) - 2 Tbs Olive Oil spread on the iron skillet - Dukes Mayo, thick layer on outside of each slice of bread (you can also use soft butter) - cook around 2 minutes each side (depends how hot your skillet is) This recipe can also be cooked on stove top of course.. simple & Delicious!! Thank Y'all for watching, please check out my TikTok & Instagram @fullyxsmoked for pics & other clips. Let me know in the comments below how you make your grilled cheese..

Fully x Smoked Presents Fish & Chips (Recipe list below) Chips - 4 Russet Potatoes - Sliced into thin rectangular pieces - Season w/ Olive Oil, Salt, Pepper, & Smoked Paprika - Bake on Parchment paper @ 400 Degrees for 1 hour (turning half way) Fish Dry Batter - Flour - Salt - Dry Dill - Ground Cayenne - Garlic Powder Fish Beer Batter - Flour - Corn Starch - Beer -Pickle Juice Fish Fry - 1-2 Pounds Cod fish (any white fish is great) - Vegetable Oil 350 Degrees - Fry each side 5 Minutes Enjoy!! Thank you for watching , please share video , like & subscribe! Leave a comment below & let me know how your Fish & Chips turned out..