Smokin' YT and more....

[MrPukaShell]

I use one of the Little Chief electric smokers. I brine with 1 cup salt, 1 box of Dark Brown sugar, whole bulb of garlic, one inch of ginger, red pepper flakes to taste and a gallon of water. Bring to a boil and let cool. If you like it a little sweeter add some Maple syrup. Soak the fish overnight. Take out of the brine and rinse with clean water. Place on the rack for about an hour with a fan blowing on it. You want that glaze to form over. It looks like your skin when you rip a scab off, a little sticky or tacky. For smoke fruit woods are awesome if you can get your hands on some. If not try Alder or a nut wood like pecan. If you have a BevMo near you they carry some hardwoods for cooking. I am a low and slow with 180-220 the desired temps. Try not to peak for the first few hours.

If you have fish that is too dry make a salad out of it. Some mayo & mustard will put the moister back in. Add wet veggies like celery, pickles & onions and your set. Break it out the next time you are with some friends with a box of crackers of your choice and you will be the hero for the day.

[blitzburgh]

SA-WEEET.

[taggermike]

Just remembering how much I enjoy smoked fish. Alder gives a lighter and sweeter flavor to fish that I like more than hickory or mesquite. Last year in Baja one of the locals showed up to a fish feed with some yellow tail jerky. Chewy but still a bit moist thin strips, super good. I think my spanish was a little weak to get the details but it would be worth attempting. MIke

[LDO10]

A basic marinade is equal parts of shoyu (soy sauce) and brown sugar. From there you can add flavoring, e.g., garlic, pepper flakes, cayenne, jalapenos, citrus, etc. I like that you're willing to experiment. Try lower temps and longer time for a heavier smoke or drier texture. Enjoy.

[tptrench]

Dam, that got me salivatin! Congrats on the great summer!

[lamb]

Nice!

[maui jim]

OK Boys. If you live near orange county. Here is the shit.
thewoodshedoc.com
Best selection of cooking wood around try some grapefruit wood or cabernate wine barrell.
:coo
Maui loves his smoke.... Maui knows his smoke.......

Check out the wood menu. Youll find something differant youll love.

They also ship wood in small bags

[Hunters Pa]

Originally Posted by maui jim

OK Boys. If you live near orange county. Here is the shit.
thewoodshedoc.com
Best selection of cooking wood around try some grapefruit wood or cabernate wine barrell.
:coo
Maui loves his smoke.... Maui knows his smoke.......

Check out the wood menu. Youll find something differant youll love.

They also ship wood in small bags

Yup, been hittin the Woodshed for smoker chunks. Great variety & great service. Have Apple, peach, hickory & wine barrel right now. I don't smoke fish because 1) dont want my smoker to have a fish flavor and 2) wife hates smoked fish. But the pulled pork and ribs are the bomb. I took a class a year ago last June from Harry Soo, badass pitmaster in Diamond Bar. Best investment in taking by bbq to the next level! http://www.slapyodaddybbq.com/
I have no ties to Harry but it is well worth passing on. He donates proceeds from his class to very worthwhile charities.

I know, threadjack, but I don't pass on stuff I don't believe in. I have referred a couple friends to his course and, all of them seasoned bbq-ers, have come back saying it was well worth it.

Back to the thread, that fish looks incredible. I tried smoking fish in the past but dried it out terribly.

[maui jim]

Yeah Hunter, I check out That smoking site ia good one alond with a couple others.
I hunt with a Chef, and he does smoking compititions in Utah with his brother,
He has showed me so much, and come to my house for a smoking weekends, we do a big varity on the, Brinkman pro smoker, a Santia Maria pit, and of course the Weber.

smoking is almost the same adiction as fishing and hunting,

SMOKE ON BRUDDAH!!

[seaquinn]

great suggestions....

wow! "cabernet wine barrel", that sounds really good, and for fish, how about "Chardonnay wine barrels", both sounds good. and I have grapefruit wood, but may need some processing.

And yes, this does get addicting, as with each experiment I learn something. Hah! Tonight I wanted to create the world's best hamburgers, and I blew it. Ihave not cooked hamburgers all summer, and I mixed the very good quality ground beef with a bunch of custom bar-be-que sauce..... and the darn burgers so moist they were really tough to get to hold together. Kind of hamburger crumbles. Still tasty.

But BBQ'n and smoking, great past-times. Tomorrow night out to sea for tuna...... maybe some more experimenting, and hopefully some fresh sushi. What a season this has been. And some of you guys getting lobsters.... gotta love our local waters!

[Steinsurf]

CHECK OUT WWW.HANGEMHIGHBARRELS.COM FOR SOME REALLY CHEAP AND REALLY COOL SMOKERS.
iVE SMOKED A TON OF STEELHEAD ON MINE AND ALL THE MEAT THAT HANGS IN THERE IS AWESOME!

[MotoHero]

Tried some beef and tri-tip on a Traeger wood pellet grill a couple times this summer and it was so good I worked some overtime to get one. Not being that good of a cook the Traeger wood pellet is almost a "set it and forget it" program which makes me seem better than I really am at it.

Mostly beef but the yellow-tail was awesome with the apple wood. Hickory is a bit strong so I will mix them next try.

Dwayne

PS: just an appetizer...

[Tman]

These smoke up nice as well, jerky style

[mtnbykr2]

starvin' here...............: D