Smoked Blackfish ... MMM MMM Good!!!

[Tony Cav]

Damn......Gotta get a new smoker....Today! Beautiful filletts

I use to be an avid smoker......the Brinkman got too old and worn out (more than just broken in)...tossed it. I think it's time to hit Lowes for a new one.

[MVP]

I also have been lucky enough to try some of Uncle Paulies smoked blackfish.
UNBELIEVABLE is all I can say

[GDubya07]

I tried some over the weekend - Eric the MM - brought some

It was delicious

G

[mickrazz]

This is how I make mine.
2 qts water
add kosher salt to the water till a raw egg floats
1 cup dark molasses
pinch of powdered clove
1 cup of pure maple syrup
teaspoon of garlic powder

brine for 45 minutes completely submerged, let air dry for an hour

smoke at 175-180 till fish flakes...time depends...usually 1.5 hrs.

[Salt]

I have used a lot of different smoking techniques and recipies. Some good & some bad. Last year I broke down and bought a Cookshack smoker. Expensive but very consistent, the temp or wind has no effect on the cook time or results. It takes all the guess work out of smoking. But the wife still doesn't understand,"WHY DID YOU NEED THAT" there some thing's women will just never understand.

[Tuna Tales]

Looks great...will have to try!

I am used to Smoked Whiting and Bluefin Tuna...



Thx



Joe T.

[DMac]

How long are you guys actually applying smoke. What temps . I always did my fish low temp with minumum smoke. i have a propane smoker. so temp and smoke is easily controled.

If anyone is interested I have a Luhr Jensen Big Cheif that I would sell someone for 20 bucks. Basic electric smoker

[Tony Cav]

Just picked up a Brinkman propane at Homer's Depot. Assembly took about an hour. Fired it up for and initial seasoning with smoke. So far so good. Right now I have sea bass, fluke and black fish marinading in a Kosher salt, brown sugar, dill and sage brine. Will soak for about 18 hours and run the smoker tomorrow.

Recipe:

Bunch of Salt
S Load of brown sugar
Some water
handful of dill
3 or more shakes of sage

Hickory and Mesquite chips.

Got a digital thermometer with probe and drilled a very small hole in the top of the smoker for it.

Gunna do my best to run the smoker at 200 F for about 4 hours. I believe the heat and smoke aspect are the most important part of the recipe.

For me the art of smoking is that it DOES turn out different every time. I have had some excellent results but never do I write everything down.

I will dry off the fillets then coat them with a brown sugar/hot sauce rub to give them a candied/spicy finish before putting them in the smoker. This will produce a glaze with crispy edges.

It has been 3 or 4 years since I tossed the old charcoal smoker and I am now ready (thanks to the thread for my inspiration) to resume the craft.

Call Uncle Pauly......I think were gunna have a smoke off!

[Chris G]

Thats a long brine for such thin filets Tony.

Dmac, I dunno about the other guys but I let mine go for about 3 hours of smoke with the electric Brinkmann.

[tropics]

Originally Posted by DMac

How long are you guys actually applying smoke. What temps . I always did my fish low temp with minumum smoke. i have a propane smoker. so temp and smoke is easily controled.

If anyone is interested I have a Luhr Jensen Big Cheif that I would sell someone for 20 bucks. Basic electric smoker

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