"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 05-08-2011, 10:03 AM   #1
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Hot smoked Mackerel, Sea Bass and Trout

These are for dinner tonight, I am just letting them cool so I can peel and bone them later. I used a simple brine as I forgot to dry salt them last night as Goodweed suggested.
Click image for larger version

Name:	garden & BBQ 106.jpg
Views:	176
Size:	67.3 KB
ID:	10789

Click image for larger version

Name:	garden & BBQ 108.jpg
Views:	185
Size:	50.0 KB
ID:	10790

Click image for larger version

Name:	garden & BBQ 111.jpg
Views:	192
Size:	100.5 KB
ID:	10791

__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-08-2011, 11:58 AM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,870
Send a message via Skype™ to taxlady
Does hot smoking make the food taste like cold smoked, only cooked?

I'm trying to understand the design of your BBQ. Have I got this right? The grate/basket that holds the food rotates sort of like a gimbal when the lid goes up or down?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-08-2011, 12:03 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,089
OMG, those look fantastic! Drool rag, please.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-08-2011, 01:41 PM   #4
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Looks great!!!!

.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 05-08-2011, 02:00 PM   #5
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Yum...that looks fantastic...want smoked fishes!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-08-2011, 02:22 PM   #6
Assistant Cook
 
West Texan's Avatar
 
Join Date: May 2011
Location: Permian Basin
Posts: 18
Looks awesome, haven't done a lot of fish here. Just once I tried cedar plank smoked salmon.
__________________
West Texan is offline   Reply With Quote
Old 05-09-2011, 01:41 AM   #7
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Quote:
Originally Posted by taxlady View Post
Does hot smoking make the food taste like cold smoked, only cooked?

I'm trying to understand the design of your BBQ. Have I got this right? The grate/basket that holds the food rotates sort of like a gimbal when the lid goes up or down?
To a degree Tax yes to me it does the texture is different.
Yes that's how the lid works.
I am trying to find out where and when I can buy some eels to smoke, hot smoked eel is the best of all.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-09-2011, 01:52 AM   #8
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Thanks for the kind comments, the flavor of the sea bass was incredible.
We ate all the fish last night with a good salad some lancashire "black" new potatoes and good bread, I had my first alcohol for 14 weeks with it and pint of cold dry cider
West Tex would you be so kind as to explain the salmon on wood method, I can obviously google it but would prefer a hands on explanation so I can avoid the pit falls
Tonight if the weather holds its a whole chicken.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-09-2011, 03:38 AM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
wow, bolas. those look incredible. i'm going to be trying smoked trout soon. did you use a brine?

i can't speak for our texas bros, but wood plank grilled, often cedar or alder wood, is sort of what it sounds like.

you put the fish on a plank of the desired wood that is a good bit larger than the fish. it'placed over hot coals so the plank burns and smokes, giving flavour to the fish resting upon it but not actually burning the fish.
by closing the lid, the hot smoke circulates and cooks the fish via the ambient temps.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 05-09-2011, 06:34 AM   #10
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I am so jealous of your smoked trout!!! Drool!!!!
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:01 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.