a couple of buddies went out fishing yesterday and caught a few Kingfish/Spanish Macks and offered me 2 of them and the spanish macks.. so i had to oblige them and humbly take them off their hands
....as i'm typing this my new CGSP is being seasoned so i had to cook them in the electric ECB....which i think i will make as my fish smoker so i don't have to mix flavors..
i started late today so i didn't have time to marinate or brine...i did a rub of my favorite seasonings , then rubbed some soy sauce and sesame oil on them...started out with a chunk of pecan wood for about an hour..then switched to a mix of hickory and mesquite chips..i'm about 2 hours into it....i just spritz'd them with a mix of apple juice,olive oil,sherry cooking wine and balsamic vinger........here's some Q-view for your viewing pleasure..i will update pics as i go... :)
Approx 3 hours into the smoke.. i just basted them with a mix of soy sauce and seasame oil!
and here's is the final pic that i took last night when i pulled them....approx 5 hrs later.....freaking delicious!!! gonna make some dip today....next time i will cut into smaller pieces to get more smoke coverage on each piece...
i started late today so i didn't have time to marinate or brine...i did a rub of my favorite seasonings , then rubbed some soy sauce and sesame oil on them...started out with a chunk of pecan wood for about an hour..then switched to a mix of hickory and mesquite chips..i'm about 2 hours into it....i just spritz'd them with a mix of apple juice,olive oil,sherry cooking wine and balsamic vinger........here's some Q-view for your viewing pleasure..i will update pics as i go... :)
Approx 3 hours into the smoke.. i just basted them with a mix of soy sauce and seasame oil!
and here's is the final pic that i took last night when i pulled them....approx 5 hrs later.....freaking delicious!!! gonna make some dip today....next time i will cut into smaller pieces to get more smoke coverage on each piece...