fish

Hi all, Ok, as I get ready to fire up my new offset...thinking what to put in it. Of course, I plan to do mostly beef and pork. But I'm thinking I love other meats too...but I've never had them smoked. Like with lamb....I'm guessing lamb chops would be too small to deal with, but what about...

I have a couple family members that don't eat red meat and I always cook a split chicken on the Pitt Barrel just for them ... I will say it turns out AMAZING every time, but I would really like some verity if anyone has suggestions of something that's turned out mouth wateringly delicious...

Hey there Brethren, It's been much too long since I started a thread on were, or really did anything more than comment. So were are some pics fro m some recent cooks. This will probably be start of another "break" from posting as my son is to be born tomorrow morning. Hope you all enjoy my...

I happened to see my butcher parting out whole salmon into fillets. The salmon were huge and meaty. I watched as he skillfully dispatched the salmon heads and then filleted the body, leaving very little meat on the fish skeleton. I noticed that the salmon heads were just sitting there in the...

I smoked some salmon recently for s bunch of guys at work. This batch is a hot smoke with a glaze. I used oak splits.:mmph: Started with done gigantic filets from Costco and also some caught in Lake Michigan. Brined them for approximately 12 hours After brine, rinse gently and prepare the...

I asked the Brethren for ideas for a low carb breading for some Crappie fillets. One of the guys "Dodis" said to use Pork Rinds. I was GREAT! I also used the Red Hot Pork Rinds. It didn't add any heat to the taste but it gave the breading a nice color. I didn't notice any pork rind taste...

When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well. Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always...

For the Salsa here are the ingredients. Ever seen the inside of a Habanero? All diced up. Now everyone in the pool to get acquainted. For the Sweet and Savory Sautéed Brussel Sprouts here are the ingredients. Notice that I’ve already cleaned and halved the sprouts, then...

Continued from my Seared Fresh Tuna thread. Now I cleaned the Dorado. (Also known as Mahi Mahi but in Mexico they are call Dorado) Here are a few pics. I started out by wheeling my big gasser over to hang over the grass. (I didn’t want the blood to be dripping on my patio) Brought...

I’m on a fish kick and here’s my latest creation. I got my inspiration for this from Tonybel. I’ve tweaked his (or should I say Maribel's) recipe a little and came up with this. I started out with 2 lbs. of Talapia from Costco. I diced this up into approximately 1/2” cubes and then marinated...

Has anyone smoked fish on their Bradley Smoker? The owner of a local deli advised that doing fish on the smoker can create an unpleasant bitter/sour flavor in your smoker that will carry over into everything you smoke. Does anyone know if this is true? I really want to smoke some salmon but I do...

I have been looking forward to smoking some fish for quite a while now. I picked up a nice looking salmon filet at Sam's Club yesterday. I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow...

Oh man, I like fish but I love the sea bass, it can be compared with any other sea bass. I went to the market and in the summer the prices are very high, but now it was just right. So, ... Check out the end, my little girl (1 1/2) is munching away:clap: If she likes it, who wouldn't? Great...

I stop into my local supermarket this morning to pick up some salmon for dinner and left with steelhead instead. I guess, based on the paragraph above I did actually get salmon but since I've never grilled steelhead I figured I'd try something a little different. It really wasn't all that...

Cooked up some panko crusted flounder tacos last night, served w/ a homemade avocado cream sauce and a store bought mango salsa. Could have made the salso too, but I was feeling a bit lazy and I've had the one from the store before and it's really good, so I figured why waste the time and...

Hey guys. I wanted to share these pictures and this smoke with you. I was up at lake erie flyfishing yesterday and caught a beautiful steelhead which is basicly a large rainbow trout. This fish was gorgeous chrome and put up a heck of a fight. My goal was to preserve the freshness of this fish...

I haven't posted in a few months... I've been too busy out on the grill, working, going to school, or building smokers. I'm looking to either smoke a Sea Bass or just flat out grill it. I have never cooked Sea Bass before so I was coming to the place I know best to give me some good tips and...

Hey I have a couple fishing friends want me to smoke up a bunch of their fish. Is there any kind of guide or suggestions on how long, what temp or something I should know? I figure this is the place for all the best info Mike

I smoked some eels yesterday. 20 pound of fresh eel fore 10 persons. That is very good food: First you dry them them fore 20 minutes on 80 celsius (176F) them you use sawdust to kill the fire and let the smoke come out for about 45 minutes. I used beech (??) and apple wood. Only...

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