ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 08-05-2011, 03:57 PM   #1
[TX]Aceboy
Is lookin for wood to cook with.
 
[TX]Aceboy's Avatar
 
Join Date: 05-05-09
Location: Round Rock, TX
Downloads: 0
Uploads: 0
Default Seafood Entry

Doing a seafood entry for the first time in a local event. Rules are seafood and seafood only, no wet sauce, no bacon wrapped etc. My first idea was smoking salmon with a maple glaze. Anyone have any other ideas?

Again, only seafood and foil in the box.
__________________
[U]____________________________________________[/U]
[B]All Night Smokers BBQ[/B]
[B]Round Rock, TX[/B]

[URL]http://www.facebook.com/#!/pages/All-Night-Smokers-BBQ/247072499294[/URL]
[TX]Aceboy is offline   Reply With Quote


Unread 08-05-2011, 04:18 PM   #2
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

Smoked Marlin tastes great and offers the judges something new and interesting. I suppose the trick would be finding the marlin.

Oh yeah, dont forget to brine your fish before you smoke it.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Unread 08-05-2011, 07:57 PM   #3
[TX]Aceboy
Is lookin for wood to cook with.
 
[TX]Aceboy's Avatar
 
Join Date: 05-05-09
Location: Round Rock, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Crash View Post
Smoked Marlin tastes great and offers the judges something new and interesting. I suppose the trick would be finding the marlin.

Oh yeah, dont forget to brine your fish before you smoke it.
I've seen That on a few websites. Water, salt?
__________________
[U]____________________________________________[/U]
[B]All Night Smokers BBQ[/B]
[B]Round Rock, TX[/B]

[URL]http://www.facebook.com/#!/pages/All-Night-Smokers-BBQ/247072499294[/URL]
[TX]Aceboy is offline   Reply With Quote


Unread 08-05-2011, 09:33 PM   #4
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by [TX]Aceboy View Post
I've seen That on a few websites. Water, salt?
Water, salt and sugar are the three main ingredients. If your tap water is nasty, use bottled. From there you can add whatever else you want. We add garlic, juice of 1 lemon, peppercorns and a few bay leaves.

Dont over-brine, small pieces only need about 1-1.5 hrs.

Then rinse with cold water, dry with paper towel and set on a rack (in fridge) for the pellicle to set up.

Smoke to your desired consistency. We like our temps under 180.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
it's going to be a seafood weekend..... deepsouth Q-talk 16 08-01-2011 10:22 AM
seafood boil The Grill Sergeant Q-talk 17 06-14-2011 03:54 PM
Looking for recipes (seafood) Big slick Q-talk 12 04-19-2011 06:04 PM
Seafood watch Sledneck Q-talk 4 06-23-2008 12:18 PM
Seafood dinner Don Marco Q-talk 4 05-15-2008 01:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:05 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts