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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-02-2010, 01:51 PM   #1
capri man
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Default i got a hankering for smoked mullet!!

so i did something about it!! just put them on my uds.
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Unread 06-02-2010, 01:53 PM   #2
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Thank goodness! That looks great!

At first I was worried I would see this...
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Unread 06-02-2010, 01:54 PM   #3
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OK...so KNOWING you wuz from Georjah, you can imagine I had a completely different picture in my mind.
Nice looking Fish!




Beat me by just a few seconds Chris...
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Unread 06-02-2010, 01:56 PM   #4
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I never thought of smoking mullet. In the winter I can take a cast net and catch all I can carry. Do you use a rub or anything on them?
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Unread 06-02-2010, 02:13 PM   #5
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Looks like Salt and Pepper was used to season his Mullet to my eyes, but I could be wrong..I would use Old Bay seasoning on that Mullet..I used it on some Smoked Red Snapper and it was a hit..I hope your fish turns out great capri man
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Unread 06-02-2010, 02:27 PM   #6
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Quote:
Originally Posted by bigabyte View Post
Thank goodness! That looks great!

At first I was worried I would see this...
Hey... Where'd you get a picture of me??
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Unread 06-02-2010, 03:09 PM   #7
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it is called waynes fish rub. it is made locally. it says all purpose seasoning for pork, beef, poultry, fish and venison. sorry for the terrible pic!!
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Unread 06-02-2010, 05:20 PM   #8
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Did you brine it first?
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Unread 06-02-2010, 05:54 PM   #9
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Hey Mike, what the heck is a mullet? We must either not have them here, or we call them something else.
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Unread 06-02-2010, 06:13 PM   #10
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According to Wiki:

The mullets or Grey mullets are a family (Miguelita) of ray-finned fish found worldwide in coastal temperate and tropical waters, and in some species in fresh water also. Mullets have served as an important source of food in Mediterranean Europe since Roman times. The family includes about 80 species in 17 genera.

Mullets are distinguished by the presence of two separate dorsal fins, small triangular mouths, and the absence of a lateral line organ. They feed on detritus, and most species have unusually muscular stomachs and a complex pharynx to help in digestion.
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Unread 06-02-2010, 06:18 PM   #11
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Mullets are GREAT if they are fresh!

If you don't live on the Coast though they lose a lil' something in the shipping if you know what I mean!

Some of the best fish I have ever ate was at a Fish House on the water in Pensacola. You could watch them unload the Mullet from the boats as you ate...

Ahhh... I miss that place!
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Unread 06-02-2010, 07:11 PM   #12
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Mullet? I had once heard of a restaurant in N.O. That was named that but used a French pronunciation. Mu Ley.

We use mullet for bait around here, never thought of eating them. The things I learn here.
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Unread 06-02-2010, 08:13 PM   #13
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LOL I came to see If there was this here and would add it if it wasn't

Thanks Chris LOL

Quote:
Originally Posted by bigabyte View Post
Thank goodness! That looks great!

At first I was worried I would see this...
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Unread 06-02-2010, 08:25 PM   #14
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Looks good! What's the temp?
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Unread 06-02-2010, 08:31 PM   #15
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Those are some tasty looking fish. What temp did you smoke them at?

I thought a smoked mullet is what you get when you make a cognac syrup.
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