Smoked Blackfish ... MMM MMM Good!!!

[Gr8ful Fish]

I decided to try smoking some tog fillets using the new smoker that my wife got me for my birthday. :cool:

I first brined the fillets for 24 hours in brine solution I made by mixing 1 cup of kosher salt & 1 cup of brown sugar in 1 gallon of water. I then smoked the fillets using a mix of mesquite & hickory chips for ~4 hours.

The results were amazing, and it is probably one of the tastiest smoked fish dishes I have ever prepared.

For those of you that like smoked fish, give it a try; I guarantee you won't be disappointed. ;)

- Gr8ful

http://i210.photobucket.com/albums/bb93/Gr8ful_Fish/PC060548-1.jpg

http://i210.photobucket.com/albums/bb93/Gr8ful_Fish/PC060549.jpg

[jmurr711]

that looks yummy gr8. Stelly gave me some smoked tog uncle pauly made it was great. he did the filets and the rib cage. the ribs were unreal you should try it

[hammer4reel]

that looks yummy gr8. Stelly gave me some smoked tog uncle pauly made it was great. he did the filets and the rib cage. the ribs were unreal you should try it


Im AMAZED you still have fingers LOL
good thing you know where to stop eating LOL
Cause I do think you would east ANYTHING


.

[jmurr711]

Im AMAZED you still have fingers LOL
good thing you know where to stop eating LOL
Cause I do think you would east ANYTHING


.

1/4 of the giant bag of the ribs was gone be4 i got to Trenton the rest devoured during the eagles game last suday haha i will try anything a dozen times

[codbuster]

Try smoking the whole tog! I like the ones around 4 lbs for this! Hey Joey do you live in Trenton? I live in Newtown. Kip

[shrimpman steve]

I think joey is a philthy boy.

as far as smoking, I think you can smoke dog poop and it will come out good:D. although the fish looks MUCH better.

I never brined my fish for so long, but you are the second person who I have heard brined it for 24 hours. I usually do 4-5 hours on the fish. Maybe it is time to brine a little longer.

[Chris G]

I just made some yesterday myself. I let it sit for 6 hours in the brine & it was plenty. Smoked for about 3.5hours with Alder & Applewood. Real good stuff...

[NJ Dave]

I tried to smoke fish once but they were hard to keep lit.

[shrimpman steve]

I tried to smoke fish once but they were hard to keep lit.


try packing them in a pipe:cool:

[Capt. Jerry P]

Blackfish are excellent smoked!!!

u.p. is the master

Enjoy

[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!

:eek: :eek: :eek:

[Chris G]

Thats a long brine for such thin filets Tony. :eek:

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

[tropics]

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

PM Sent

[tropics]

That fish looks great I have a drum smoker it is a little hard to maintain 200* F so I want to try the electric.

Richie

[codbuster]

Guys Get yourselfs a "mini chief" from cabellas small but great for 10 or 12 ling or 2 or 3 whole tog or whatever!! Take your chain saw and run it thru a 12 inch cherry log a fewtimes and bam instand chips for the mini!! I love mine and i've smoked whole hogs in a gutted freezer so I know something about smoking!! Probably more than I should ........

[Gr8ful Fish]

That fish looks great I have a drum smoker it is a little hard to maintain 200* F so I want to try the electric.

Richie

Richie:

I recommend getting an electric one with swing open doors ... the top loading drum style ones are too difficult to load, check & empty.

I have the two-door, vertical electric Brinkman, and it worked awesome. :cool:

- Gr8ful

[Tony Cav]

Brinkman Propane is the way to go! Very controllable at 200 to 225 degrees.


Third batch.....Feed back was great!


Brine:
1 Gallon of water
About 1/4 to 1/3 cup of Kosher Salt
1 cup of brown sugar
1/4 cup honey
5 larger garlic cloves crushed
1 teaspoon ginger powder

Soak for 18 to 24 hours.

Air dry fish or pat as dry as possible
Cake fish with crushed red and black pepper and brown sugar
Smoke at 200 for 3.5 to 4 hours....adding wet hickery chips every 30 minutes.

http://i574.photobucket.com/albums/ss186/tcava1/TogRibs.jpg

[Salt]

I used the recipe of gr8ful FISH. I marinated 10 blackfish rib's overnite. I then smoked them using hickory. I set the smoker @ 200 deg. for 4 hrs. they were delicious. The only thing is 4 hrs. I feel is to long. Next time I check them after 3 hrs.
Thanks for the recipe.