Went deep sea fishing last Thursday and a friends daughter caught a really nice Kingfish (King Mackerel). About a 30-35 pounds. Being it's a pretty strong fish, they only wanted a couple of the bigger pieces and gave the rest to me knowing I have a smoker (lucky me!). It was filleted with the dark (strongest) meat removed already (less work for me is better). Was trying to decide which brine to use. My usual or something new and decided to try Mr. T's Hot Salmon Brine being Kingfish is about the same as far as how oily IMO. Only made a couple tweaks. In the brine a couple hours now and praying the rain stays away until LATE tonight. Rain + Very Little Covered Overhang + MES = Words I Can't Say Here. Will cook at 190* with some pecan (pronounced pee-can) pellets in the AMNPS until they hit 145*. Will update the pics as it goes.
Went on the Kaizen out of Jupiter (FL) Inlet It was a beautiful morning heading out of the inlet
Fighting that bad boy!!
My best friend's son hooked up on this Sailfish right as the King was brought in. His first time deep sea fishing (Lucky SOB). Practiced CPR (Catch, Photograph, Release) with this one.
In the brine. Sorry I didn't get any before they went in.
Went on the Kaizen out of Jupiter (FL) Inlet It was a beautiful morning heading out of the inlet
Fighting that bad boy!!
My best friend's son hooked up on this Sailfish right as the King was brought in. His first time deep sea fishing (Lucky SOB). Practiced CPR (Catch, Photograph, Release) with this one.
In the brine. Sorry I didn't get any before they went in.
