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.

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

[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]

Originally Posted by 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

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]

Originally Posted by hammer4reel

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. 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.

[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

PM Sent