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2
Posted on 5/22/16 at 6:09 pm to Tiger Ryno
1 down.
Posted on 5/22/16 at 8:02 pm to Uncle JackD
Posted on 5/22/16 at 11:35 pm to DeathValleyTiger
I'm gonna keep this thread alive... Just lit my weber using the minion method so we can have pulled pork tomorrow afternoon:
Guess I have 14 hours to drink now :)
Guess I have 14 hours to drink now :)
This post was edited on 5/22/16 at 11:37 pm
Posted on 5/23/16 at 12:49 am to Deactived
There's some good looking bark in this thread.
Posted on 5/23/16 at 12:59 am to Deactived
That looks good, how was it?
Posted on 5/23/16 at 4:08 pm to BRgetthenet
Resting now before I pull it...
It was slower than I wanted but still in time for supper
This post was edited on 5/23/16 at 6:58 pm
Posted on 5/23/16 at 6:31 pm to Gris Gris
Agreed think this should be the official "Smoker" thread
Unc change the title
Unc change the title
Posted on 5/23/16 at 6:40 pm to No8Easy2
How many people here have experience with smoking fish?
All of this looks delicious, btw
All of this looks delicious, btw
This post was edited on 5/23/16 at 6:41 pm
Posted on 5/23/16 at 7:45 pm to BRgetthenet
I ate some smoked mullet my buddy brought to me from some dude in Grand Isle. It was okay. You have to keep the temp really low, like under 140.
Posted on 5/23/16 at 7:58 pm to BRgetthenet
I have semi smoked some. Indirect in the smoke at around 225ish for a little bit then a hard dear to finish cooking it. Did that with some amberjack...not too bad.
Posted on 5/23/16 at 9:01 pm to NOLAGT
I usually just put salmon or Arctic char on a wet cedar plank and cook it on my grill. We installed cedar paneling in our closet so I have a stockpile of those little interlocking boards I can make a plank with.
I've done them before on a smoker though and followed the webervirtualbullet method.
In both cases 225-250F until it's flaky on the outside and still moist on the inside.
I've done them before on a smoker though and followed the webervirtualbullet method.
In both cases 225-250F until it's flaky on the outside and still moist on the inside.
Posted on 5/25/16 at 2:36 pm to Canuck Tiger
What are y'all thinking for a large red on the half shell. This was about 28 inches right out of the water. Maybe 27.
Also, what kind of prep would you suggest?
Should I just make it into a dip? I kind of want to eat it like fish, but I've never made a dip out of redfish.
Also, what kind of prep would you suggest?
Should I just make it into a dip? I kind of want to eat it like fish, but I've never made a dip out of redfish.
Posted on 5/25/16 at 6:31 pm to BRgetthenet
Damn. You baws done made me hungry...
Posted on 5/25/16 at 6:34 pm to AvenueBreuxhaus
Made this on Saturday.
Posted on 5/26/16 at 8:09 am to VABuckeye
A lot of good looking eats in this thread!!!!!!!!!!!
Posted on 5/26/16 at 8:13 am to Cajunate
Here was my first attempt at smoked redfish.
Ate the big slab, gonna make dip out of the smaller ones:
Ate the big slab, gonna make dip out of the smaller ones:
Posted on 5/26/16 at 9:42 am to BRgetthenet
That looks amazing, vab. But like link said, what is it?
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