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Author Topic: Smokin' Sunday  (Read 12919 times)

Offline T-Man

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Smokin' Sunday
« on: November 24, 2010, 08:45:55 AM »
Time for the yearly smoked striper event at T-Man's house...





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Offline SurfJockey

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Re: Smokin' Sunday
« Reply #1 on: November 24, 2010, 09:13:19 AM »
Oh man does that look tasty!!!!!  :P
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Offline Scott G.

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Re: Smokin' Sunday
« Reply #2 on: November 24, 2010, 09:22:56 AM »
 thud   YOUR KILLING ME, NOW I'M STARVING    thud   WHAT TIME IS DINNER   chrz    TT^
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Offline Tacklebox Joe

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Re: Smokin' Sunday
« Reply #3 on: November 24, 2010, 11:21:43 AM »
DANG.... chrz chrz chrz
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Offline wimpy

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Re: Smokin' Sunday
« Reply #4 on: November 24, 2010, 12:12:28 PM »
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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Offline Hotrod

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Re: Smokin' Sunday
« Reply #5 on: November 24, 2010, 06:39:00 PM »
 cfzd  Wow Capt. Pat.    Now that looks great!!
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Offline Kenny

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Re: Smokin' Sunday
« Reply #6 on: November 24, 2010, 06:51:19 PM »
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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Offline PeggyLee

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Re: Smokin' Sunday
« Reply #7 on: November 24, 2010, 07:01:10 PM »
Oh Yeah Baby !!! You have it figured out...
Looks Great.
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Offline IrishAyes

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Re: Smokin' Sunday
« Reply #8 on: November 24, 2010, 07:43:38 PM »
 t^ t^
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Offline pilot2550

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Re: Smokin' Sunday
« Reply #9 on: November 24, 2010, 08:10:58 PM »
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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Offline T-Man

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Re: Smokin' Sunday
« Reply #10 on: November 25, 2010, 05:46:50 AM »
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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Offline Kenny

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Re: Smokin' Sunday
« Reply #11 on: November 25, 2010, 09:51:10 AM »
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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Offline paul-e

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Re: Smokin' Sunday
« Reply #12 on: November 26, 2010, 01:17:23 AM »
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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Offline Scott G.

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Re: Smokin' Sunday
« Reply #13 on: December 01, 2010, 02:14:49 PM »
 TT^   THANKS T-MAN    TT^
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Fishing, with me, has always been an excuse to drink in the daytime.

Offline CapBob

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Re: Smokin' Sunday
« Reply #14 on: December 01, 2010, 02:48:06 PM »
HHHMMMMMM HHMMMMM looks good the mouth is watering chrz
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Offline pilot2550

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Re: Smokin' Sunday
« Reply #15 on: January 01, 2011, 12:35:30 PM »
Quote from: T-Man on November 25, 2010, 05:46:50 AM
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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Offline ChrisL

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Re: Smokin' Sunday
« Reply #16 on: June 13, 2011, 10:11:22 AM »
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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Offline SurfJockey

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Re: Smokin' Sunday
« Reply #17 on: June 13, 2011, 10:48:29 AM »
Be sure to save me a piece Chris!!!!!!  ;D
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Offline L.T.

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Re: Smokin' Sunday
« Reply #18 on: June 13, 2011, 12:39:56 PM »
T-Man, Fish looks great.  Question, Do you keep the brine refrigerated or at room temp
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Offline Sam3

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Re: Smokin' Sunday
« Reply #19 on: June 14, 2011, 09:10:25 AM »
T-Man, can you freeze the fish after it's smoked and vac sealed?
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