Hey all! Back again for an after work smoke for tonight's dinner.
I did some scrounging for smaller items I could thaw and smoke this evening and came up with 4lbs of Blue Hake and a couple bone-in beef ribeyes.
It took me about 10 minutes to realize that a brine would be a good way to get started with the fish. The ribebeyes will get a treatment with my red bell pepper rub.
2 boxes of these to help kill my smokin' urge:
Individually wrapped and frozen for the most part, with a couple of bags having two loins...:
Ribeyes ready to rock...er, smoke:
Steaks are going for a 180* ride with hickory for 30 minutes, then, I'll drop in some cherry and bump to 250* to smoke the fish.
I dusted the Blue Hake Loins with RBP rub as well, after rinsing and drip-drying...I smoked up a batch of Tilapia about 9 months ago with RBP, and was that ever good eating:
Hmm...I hadn't thought about it until 30 minutes after the fish went in, but I hope the ribeyes don't taste like blue hake from the drippings...
We'll see how that goes in a bit...fish have been in for 50 minutes, so I need to do a texture check in a bit to make sure they're not going to be overcooked.
Steaks shouldn't be much longer either.
Back with the results ASAP! Not to make you wait, but I'm having slow uploads in the extreme, so I'm posting in progress.