Striper chunks for breakfast

Discussion in 'Fish' started by bearcarver, May 19, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    This striper wasn't smoked, but I figure it tasted so good, I should post it:

    First of all let me explain that when I make my breakfast, I don't like cold food, so I make one thing at a time. This morning I made eggs (over easy in butter). While I was eating the eggs, I threw in a couple pieces of my Venison Bacon. Then while I was eating my Venison Bacon, I threw in a handful of Striper Chunks that I have been poaching as "Poor Man's Lobster. I added some more butter, so the Striper Chunks were sauteing in left-over juice from the Bacon, and left-over butter from the eggs & the Bacon. I also added some "Old Bay" Seasoning. It was so freakin' good, I had to take a picture of it to show you guys.

    BTW: I added some pepper & SMOKED SALT (I smoked a couple weeks ago). I gotta do this more often!

    Thanks for lookin',

    PS: I didn't take any earlier pictures, because it was just a plain breakfast until the Sauteed Striper hit my taste buds.

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Just put the items in tin foil when you cook them and they will be nice and hot when the rest of the items are done cooking. That is what I always do. I cook the eggs last though and they go right on the plate then grab the rest of your fixings out of the tinfoil. Put some paper towels if you want to soak up some of the grease. Nice looking fish![​IMG]You going to end up smoking any of it or did you decide against it?
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Smoked salt???
  4. flagriller

    flagriller Smoking Fanatic OTBS Member

    Sounds good! Sometimes when we're out on the boat late/early we'll go by the docks and hook up some shrimp. At around 4:30-5:00 am we can get a few pounds of jumbos and a couple of lobsters for a 12 pack.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I decided to hold off on smoking the Stripers this time, and be ready to smoke some Blues, because I don't like Blues any other way.
    What grease? That's pure butter/Bacon flavor/Old Bay gold to dip my fish chunks in.[​IMG]

    Smoked salt is great! Next time you have an empty rack in your smoker, just put a layer of salt in a pan on a shelf in your smoker for a couple hours. Just the smell alone will drive you crazy!


    You guys from Florida & Maine (and other New England States) make me sick with your access to Lobster & Shrimp. I only hope somebody gets a handle on that mess in the Gulf soon!

  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes stripier and many other fish that are a firm meat fish like grouper and sheepshead are really good sauteed in some garlic and butter. Now there's a good reason you can't find grouper bellie meat or cheek meat in the stores. They are so good the fishermen keep those parts for them selfs.
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Thats some good looking fish. Your salt water stripers are way better than our landlocked ones. [​IMG]

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