Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Looking for a recipie for smoking mullet . . . .
From: TRIMWIZ,
Subject: Re: Hot Smoked Mullet
Smoky,
Have you ever heard of a fish called a mullet? I'm looking for a recipie for smoking them but have had no luck. Some of the locals here in St. Pete FL., do a great job of making the fish taste so good I can't stop eating them but they won't share their secrets because they sell these fish ready to eat for about five dollars each. I can't wait to here from you ether way. Thanks for the site.
Trimwiz
Hi Trimwiz,
Has a cat got an attitude? Along the Mississippi Gulf Coast, Smoked mullet is called "Biloxi Bacon." I have eaten it from Florida to Texas, however, and it is delicious anywhere there are fresh mullet. The mullet you ate was hot smoked - 170-190°F, after a brine cure. Here'show you do it.
Smoked Mullet
Start with fresh mullet, remove and reserve the roe and the gizzard, eviscerate and cut off the head. Split the fish head to tail from the belly but leave connected at the top so that it opens like a book. May as well do 10-20 lbs.
Prepare a brine solution of 4 cups pickling or kosher salt to 2 gallons of water @ 60°F. Use ice or whatever is necessary to maintain 50-60°F. Soak mullet for 30 minutes, remove and rinse thoroughly.
In a second brine with 2 cups salt and 1 cup brown sugar to 1 gal. water at a maximum of 60°F., immerse fillets for 1 hour. Remove, rinse and hang in a cool, dry place until a shiny film forms. (Using an electric fan speeds the process.) Seasonthe brine with garlic, onion, lemon/lime, pickling spices, etc. - whatever turns you on or sprinkle a mixture onto the fish after the last rinse.
Heat the grill to 170-180° and add green wood (alder, apple, pear, white oak, citrus) to the coals. Place fillets on the grill and maintain temperature until firm - 6-8 hours.
When you get this down pat, give me shout. I'd drive to St. Pete for some good smoked mullet.
Fun,
Smoky
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