Ready to smoke some fish - assistance, please!

[chad]

I've gotten a request from my beloved spouse to smoke some fish. Down here that's either mullet, mackeral, bluefish, or some other oily fish. No, I'm not buying salmon to smoke! :D

So, I need some advice. Temp? How long?

The fish I get are about 1-2 pounds -- I plan on scaling and butter flying them -- perhaps fileting with skin on.

Thanks, guys

[chad]

Ok, since everyone seems asleep on this fine Monday I'll post an answer to my own question. This info was found at:

http://www.barbecuen.com/faqs/mullet.htm

Smoked Mullet
Start with fresh mullet, remove and reserve the roe and the gizzard, eviscerate and cut off the head. Split the fish head to tail from the belly but leave connected at the top so that it opens like a book. May as well do 10-20 lbs.

Prepare a brine solution of 4 cups pickling or kosher salt to 2 gallons of water @ 60 degrees F. Use ice or whatever is necessary to maintain 50-60 degrees. Soak mullet for 30 minutes, remove and rinse thoroughly.

In a second brine with 2 cups salt and 1 cup brown sugar to 1 gal. water at a maximum of 60 deg. F., immerse fillets for 1 hour. Remove, rinse and hang in a cool, dry place until a shiny film forms. (Using an electric fan speeds the process.) Seasonthe brine with garlic, onion, lemon/lime, pickling spices, etc. - whatever turns you on or sprinkle a mixture onto the fish after the last rinse.

Heat the grill to 170-180 degrees and add green wood (alder, apple, pear, white oak, citrus) to the coals. Place fillets on the grill and maintain temperature until firm - 6-8 hours.

When you get this down pat, give me shout. I'd drive to St. Pete for some good smoked mullet.

[parrothead]

whats with the double brining? I'm gonna be doing some salmon in a few weeks, and I was just going to use a simple brine overnight. Let me know how that works out for you. Also gonna do it at a higher temp for only 1 or 2 hours. Never did it before, so stop me if I am doing it wrong.

[chad]

The double brining is for flavor -- you can do it in one but you'll note that the second brine has the sugar and seasoning. Like I said, you could do it once -- however, mullet is a strong flavored fish and probably benefits from the second trip to the bucket.

[nthole]

You've got to be kidding me. This thread is discussing "Smoked Mullet". :twisted:

I wonder where this will go...

[colt45]

parrot I do the same thing with salmon... rub it with brown sugar and cayanne though... that is tasty when smoked as well...

josh

[parrothead]

will do colt

[chad]

I'm gonna give it a go. I'm going to try the double brine first time out -- salmon, of course, doen't need the extra help.

Unfortunately, salmon, around here is for grilling (Momma's request) -- though a local market had whole skin-on filets for under $4 per lb.

Hmmm!

[parrothead]

I bought a couple of whole slamon about 18 inches long at wal-mart. 5.99 each.

[tommykendall]

You've got to be kidding me. This thread is discussing "Smoked Mullet". :twisted:

I wonder where this will go...

OK - since ya asked. Is anyone coming to Bash II sportin' a mullet?

[chad]

Hmmmm, could be! Assuming it comes out as I expect. :D

[david]

Unfortunately, salmon, around here is for grilling (Momma's request) -- though a local market had whole skin-on filets for under $4 per lb.

Just add a cedar plank and some alder, and this is a great dinner. Salmon's got enough oil it really doesn't need any kind of brine. Just some olive oil and dill (or thyme) and it's ready to be cooked.

For my money, steelhead is a better tasting fish. Cook it up the same way as a salmon, and serve it with a salad and some rice.

[parrothead]

uh oh. from mullet to rice.

[david]

uh oh. from mullet to rice.

I had to add rice for brian :P

[chad]

Mullet is pretty good if it's truly fresh. I grew up eating it down here -- my dad used to get mullet as much for the roe as for the fish/flesh.

Smoked mullet is excellent but not nearly as "subtle" as salmon. More a beer drinking, cheese eating, saltine kind of smoked fish.

And, yes, it would be excellent with rice -- maybe yellow rice or a nice pillaf with pine nuts :D

[Oldtimer]

uh oh. from mullet to rice.

I had to add rice for brian :P

Rice with fish you got to be ****tin me. Fish deserves potato salad slaw and the dough balls you don't use for bait you fry with the fish and eat that too. You guys need a culinary lesson or two. I could rant more but I'm sure you have heard enough....Rice my eye. Going to duck now. :roll:

[chad]

You don't use dough balls for mullet -- you use a cast net!

Also a good rice pilaf will go with many dishes -- could even do mullet paella with clams and shrimp.

Or mullet etouffe, or jambolaya, or mullet gumbo, yum! -- all need rice. :D

[BBQchef33]

You don't use dough balls for mullet -- you use a cast net!

Also a good rice pilaf will go with many dishes -- could even do mullet paella with clams and shrimp.

Or mullet etouffe, or jambolaya, or mullet gumbo, yum! -- all need rice. :D


That a good idea!!!! I think at BASH II, instead of that bog ole pot o' chile that everyone loved some much,

i may make a big pot of BBQ paella..... have in there some japs, brisket, pork butt, little tenderloin, and a few big ribs..

Brian's coming, so he can serve.

phil :twisted:

[BBQchef33]

You don't use dough balls for mullet -- you use a cast net!

Also a good rice pilaf will go with many dishes -- could even do mullet paella with clams and shrimp.

Or mullet etouffe, or jambolaya, or mullet gumbo, yum! -- all need rice. :D

Bill heres the mullet you asked for. Anyone bringing one to the Bash??? 8)

[colt45]

lol... good stuff...

[Oldtimer]

You don't use dough balls for mullet -- you use a cast net!

Also a good rice pilaf will go with many dishes -- could even do mullet paella with clams and shrimp.

Or mullet etouffe, or jambolaya, or mullet gumbo, yum! -- all need rice. :D

Bill heres the mullet you asked for. Anyone bringing one to the Bash??? 8)

Beginning to make me wander about these mullet eaters ?

[Oldtimer]

You don't use dough balls for mullet -- you use a cast net!

Also a good rice pilaf will go with many dishes -- could even do mullet paella with clams and shrimp.

Or mullet etouffe, or jambolaya, or mullet gumbo, yum! -- all need rice. :D


That a good idea!!!! I think at BASH II, instead of that bog ole pot o' chile that everyone loved some much,

i may make a big pot of BBQ paella..... have in there some japs, brisket, pork butt, little tenderloin, and a few big ribs..

Brian's coming, so he can serve.

phil :twisted:

Be glad to serve aftre I pick out the japs,brisket,pork butt,tenderloin and ribs. Leave the rest of it for you guys. :roll:

[chad]

Outstanding :D

I saw the "other" meaning for mullet while doing my recipe research -- and I thought it was just a "shag" -- silly me!! Actually a lot of the rednecks around here wear their hair like that -- guess they didn't get the work that Billy Ray Cyrus done gone and cut his hair!! :D

BBQ paella has a certain appeal.

[Oldtimer]

http://www.mulletjoe.com/markings.html

[chad]

Brian;

That makes me want to go to an Alan Jackson concert! :D

Or the local figure-8 school bus derby!! Yee Yah!! Can you say Sunshine Speedway -- Sunday, Sunday, Sunday! Late models - 50 lap feature with over $1000 in prize money :D

Shoot! Makes me PROUD to be from Florida!!

[david]

a lot of the redneckes around here wear their hair like that

Nothing says stupid quite like a mullet!

[tommykendall]

Outstanding :D

I saw the "other" meaning for mullet while doing my recipe research -- and I thought it was just a "shag" -- silly me!! Actually a lot of the rednecks around here wear their hair like that -- guess they didn't get the work that Billy Ray Cyrus done gone and cut his hair!! :D

BBQ paella has a certain appeal.

LFMAO - Mullet wigs for everyone at Bash 2 :lol:

[chad]

Hawaiian shirts, no pants, mullet wigs, and Schaffer Beer: man, we're really setting the bar high for
Bash II :D

[david]

Hawaiian shirts, no pants, mullet wigs, and Schaffer Beer: man, we're really setting the bar high for
Bash II :D
Too bad I can't make it. It's just starting to sound like fun :P

[nthole]

Hawaiian shirts, no pants, mullet wigs, and Schaffer Beer: man, we're really setting the bar high for
Bash II :D

I'm proud to say that I won't have a mullet wig on...

no the rest of those....I will sporting in full.

[Oldtimer]

Outstanding :D

I saw the "other" meaning for mullet while doing my recipe research -- and I thought it was just a "shag" -- silly me!! Actually a lot of the rednecks around here wear their hair like that -- guess they didn't get the work that Billy Ray Cyrus done gone and cut his hair!! :D

BBQ paella has a certain appeal.

LFMAO - Mullet wigs for everyone at Bash 2 :lol:

Don't need a wig. :P

[chad]

Brian:

Don't need a wig.


Now why am I not surprised :D

[tommykendall]

[quote="brd1958

Don't need a wig. :P[/quote]

Hey Brian -

I think you best put up a mug shot in the photos section so we all know what to expect. **** - I'm scared already. :D

[Oldtimer]

I have just the right pose in mind.

[willkat98]

It's good David answered his own question, cuz this thread has gone to hell and back. From smoked fish request, to mullet pictures, to mullet hair, and all the way to Brian striking a special pose for TK.

Yikes.

[david]

It's good David answered his own question, cuz this thread has gone to hell and back. From smoked fish request, to mullet pictures, to mullet hair, and all the way to Brian striking a special pose for TK.

Yikes.
Don't forget rice. Now all we need are brian's teeth.

[chad]

Ah, but the story continues!
I bought two mullet last night (the fish!) and smoked them for an after dinner snack. We had grilled Mahi Mahi for dinner and tried out the smoke mullet after it finished.

I used a single brine session and will try the double brine out later and give a report. The brine I used is real simple: 3/4 cup salt, 1 gallon water, 1 package seafood boil and brine the fish for 30 minutes. I left the fish in the brine while I got the smoker going, etc.

Made up a simple mop: some oil, some worster sauce, a little salt, and some hot sauce. No it's not a secret sauce -- I don't know how much of each I put in :D About 1/4 oil, a couple tbls worster, tsp or two of salt, and three or four shakes of the hot sauce.

After drying the fish I sprinkled it with seasoned salt and on one used some Blue Hog seasoning.

After about 1 1/2 hours the fish was flaky and ready to come off the smoker. Tasted great, was till moist and I'd had a relatively hot 250 or so fire. Had the water pan full and added some onion and garlic. used Kingsford and some hickory chuncks.

I'll definately be doing this again.