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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Smoking mullet
Anyone have a tried and proven way of smoking mullet fish. Ive never done
fish before. Jimmie |
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Smoking mullet
"Jimmie D" > wrote in message ... > Anyone have a tried and proven way of smoking mullet fish. Ive never done > fish before. > > Jimmie > OK, I just flashed to a vision of Dawg the Bounty hunter, with a Kool. Stop it! |
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Smoking mullet
"Jimmie D" > wrote in message ... > Anyone have a tried and proven way of smoking mullet fish. Ive never done > fish before. > > Jimmie > And the very best smoked fish in the world. Way better than any salmon or trout. Keep it simple. Split down the back, leaving the 2 sides connected. Don't worry about the black insides. Apply S&P or your favorite rub, splash with Crystal, Franks or Louisiana got sauce and hot smoke (250°-300°) skin side down till done. An hour or so. Leave the skin and scales on. You can take the head off if you want to, but there is some good eating lost if you do. Try to use the smaller mullet. 12"-16" -- James A. "Big Jim" Whitten www.lazyq.com |
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Smoking mullet
"Big Jim" > wrote in message ... > > "Jimmie D" > wrote in message > ... >> Anyone have a tried and proven way of smoking mullet fish. Ive never done >> fish before. >> >> Jimmie >> > > And the very best smoked fish in the world. Way better than any salmon or > trout. > Keep it simple. Split down the back, leaving the 2 sides connected. Don't > worry about the black insides. > Apply S&P or your favorite rub, splash with Crystal, Franks or Louisiana > got sauce and hot smoke (250°-300°) skin side down till done. An hour or > so. > Leave the skin and scales on. You can take the head off if you want to, > but there is some good eating lost if you do. > Try to use the smaller mullet. 12"-16" > -- > James A. "Big Jim" Whitten > > www.lazyq.com > Sounds good and I agree with you about the flavor. First time I ate it it was mixed with cream cheese as a dip and then as a main course. I was addicted Jimmie |
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Smoking mullet
"Jimmie D" > wrote in message
... > > "Big Jim" > wrote in message > ... >> >> "Jimmie D" > wrote in message >> ... >>> Anyone have a tried and proven way of smoking mullet fish. Ive never >>> done fish before. >>> >>> Jimmie >>> >> >> And the very best smoked fish in the world. Way better than any salmon or >> trout. >> Keep it simple. Split down the back, leaving the 2 sides connected. >> Don't worry about the black insides. >> Apply S&P or your favorite rub, splash with Crystal, Franks or Louisiana >> got sauce and hot smoke (250°-300°) skin side down till done. An hour or >> so. >> Leave the skin and scales on. You can take the head off if you want to, >> but there is some good eating lost if you do. >> Try to use the smaller mullet. 12"-16" >> -- >> James A. "Big Jim" Whitten >> >> www.lazyq.com >> > > Sounds good and I agree with you about the flavor. First time I ate it it > was mixed with cream cheese as a dip and then as a main course. I was > addicted > > Jimmie > Smoked mullet dip is good. They serve it in most Cracker Seafood joints around here. -- James A. "Big Jim" Whitten www.lazyq.com |
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Smoking mullet
"Steve Wertz" > wrote in message
... > On Sun, 24 Jun 2007 13:40:49 -0400, Big Jim wrote: > >> Smoked mullet dip is good. They serve it in most Cracker Seafood joints >> around here. > > "Cracker" <snork> We were just talking about this word in > austin.food. > > -sw Just after I sent that, I came across an article in The Palm Beach Post about old time "Cracker" food. -- James A. "Big Jim" Whitten www.lazyq.com |
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Smoking mullet
"Jimmie D" > wrote in message ... > > "Big Jim" > wrote in message > ... >> >> "Jimmie D" > wrote in message >> ... >>> Anyone have a tried and proven way of smoking mullet fish. Ive never >>> done fish before. >>> >>> Jimmie >>> >> >> And the very best smoked fish in the world. Way better than any salmon or >> trout. >> Keep it simple. Split down the back, leaving the 2 sides connected. >> Don't worry about the black insides. >> Apply S&P or your favorite rub, splash with Crystal, Franks or Louisiana >> got sauce and hot smoke (250°-300°) skin side down till done. An hour or >> so. >> Leave the skin and scales on. You can take the head off if you want to, >> but there is some good eating lost if you do. >> Try to use the smaller mullet. 12"-16" >> -- >> James A. "Big Jim" Whitten >> >> www.lazyq.com >> > > Sounds good and I agree with you about the flavor. First time I ate it it > was mixed with cream cheese as a dip and then as a main course. I was > addicted > > Jimmie > Take that back, first time I ate mullet my dad fixed them, also had fried roe. I really didnt care much for the fish then but I loved the roe. Jimmie |
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