NJ Saltwater Fisherman Forums
General Forum => Recipes => Topic started by: T-Man on November 24, 2010, 08:45:55 AM
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Time for the yearly smoked striper event at T-Man's house...
(http://www.ctfisherman.com/ubbthreads/attachments/userpics/407/Tackleman-16914-2010smoke1.jpg)
(http://www.ctfisherman.com/ubbthreads/attachments/userpics/407/Tackleman-16984-2010done.jpg)
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Oh man does that look tasty!!!!! :P
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thud YOUR KILLING ME, NOW I'M STARVING thud WHAT TIME IS DINNER chrz TT^
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DANG.... chrz chrz chrz
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Smoking Apps this year-apple smoked diver scallops wrapped in Apple bacon. Hickory dry rub shrimp's. Along with Turkey - apple smoked pork loin's.
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cfzd Wow Capt. Pat. Now that looks great!!
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Now that's some smoking... clp
Now I gota get my smoker out of the basement TT^
What's the particulars to you recipe??
Brine mixture/time in the brine etc...
I really like that honey/Jack/peper deal you do before you vac save t^ t^
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Oh Yeah Baby !!! You have it figured out...
Looks Great.
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t^ t^
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I'm with Kenny. You've got come clean on the recipe. ;) Too tasty looking not to give it a try.
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OK BOYS!!
Brine:
1 gallon water
3 cups kosher salt
3 cups brown suger
2/3 cup dark soy
1/4 cup minced garlic
Soak fillets for minimum 24hrs, I let mine go for 40hrs.
This is important... remove the fillets from the brine and give them a quick clean water rinse and let the dry for at least 1/2 hour before putting them in the smoker.
Smoke for approx 2 hours deoending on the day. Don't worry too much about the temp/time just check them every 1/2 hour or so.
They are done when they LOOK done.
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Your the best T man....thanks for sharing t^
Gona give that a try for sure....soon too.. TT^
There's nothing like good smoked fish around the holidays...... ;D
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In the words of Frank Romano "Holy Crap" those look great.
I think I need to get a smoker,
Great video and smoked fish.
I might be willing to rake or put up lights in exchange for some of the finished product t^
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TT^ THANKS T-MAN TT^
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HHHMMMMMM HHMMMMM looks good the mouth is watering chrz
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OK BOYS!!
Brine:
1 gallon water
3 cups kosher salt
3 cups brown suger
2/3 cup dark soy
1/4 cup minced garlic
Soak fillets for minimum 24hrs, I let mine go for 40hrs.
This is important... remove the fillets from the brine and give them a quick clean water rinse and let the dry for at least 1/2 hour before putting them in the smoker.
Smoke for approx 2 hours deoending on the day. Don't worry too much about the temp/time just check them every 1/2 hour or so.
They are done when they LOOK done.
T-MAN,
Hats off to you for a fine recipe. Some tasty treats for sure. Thanks!
Mixed bag of Trout, cBass, Porgie (Capt Don Sr. that is set aside for you) and fluke!
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I was looking for details on smoking fish and really like the sounds of TMan's recipe. Gonna give it a try tomorrow. That glaze looks amazing.
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Be sure to save me a piece Chris!!!!!! ;D
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T-Man, Fish looks great. Question, Do you keep the brine refrigerated or at room temp
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T-Man, can you freeze the fish after it's smoked and vac sealed?