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  1. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    And... the longer brine was not my favorite. Also tried a shorter, 4 hour brine and didn't love that either. 9 hrs seems like a good soak.
  2. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    Hey 39Buik, I've since smoked another 2 batches of fish, made many pints of the fish dip, and tried many fish dip recipes. The one I posted above is my favorite thus far. Served withTiger sauce or Tapatillo, pickled Jalps, and ritz crackers. Sooooo good.
  3. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    I kept a 2nd batch of fish in longer brines. 1 wet and 1 dry. Dry brine resulted in a much firmer texture. Brined them for 50 hrs to be exact. Seemed a little much, but read that a few guys would leave them in the entire weekend, and a buddy here locally does the same. Dried them with towels...
  4. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    So...I have smoked fish coming out of my ears, and that's a good problem to have because i've wanted to test out multiple recipes i've bookmarked over the years. Just made this one, and it's wonderful. In my opinion...much better than the recipe above. Why not make them both and decide for...
  5. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    Roger that, loud and clear! Thanks man, I really do appreciate it. I never even considered the possibilities of botulism with my cooking. I'm crazy careful with handling chicken, and also proper refrigeration, but now I plan to further my defenses. Good looking out, buddy.
  6. BartenderAL72

    Pork butt injections?

    Thank You, thirdeye, for your time, clarification and clear response. I know it's 6AM's post, but I've learned a lot as well, and I certainly appreciate it. And same here for the fast food and sodas. Minus pizza - we certainly enjoy that.
  7. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    I hear you Ray, and I can respect that viewpoint. Thanks for the heads up buddy! Much appreciated. I'll suppose what I'll do with the the rest of the fish I have brining in the fridge, is make a new brine with Cure #1 in it, and let it finish soaking in there. My grill cooks at around 175 as...
  8. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    Digging around here and found an old thread with a recipe today, and decided to dust it off. Really, really good. Made it to spec but doubled it. Then after tasting, I added a smidge more fish. Awesome. Highly recommend. I might add some jalapeño to my portion. 1 1/2 Cups Smoked Fish...
  9. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    Well, it tasted good. It'll make a nice fish dip, and that was my goal. If hunks of super smokey fish for eating on it's own were the goal, then I would still have much to learn. This works for me. It's got me thinking, that's for sure. Edit: The smoked fish tastes really good. Wife loved...
  10. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    I'm thinking 140
  11. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    Should I be worried about over crowding? My gut instinct is yes... but my desire to make them all fit overrode it. This Traeger is running around 190-200 in the Smoke setting.
  12. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    I don't know anything about Cure#1 (guess I'll be reading up on that). All I know is I have the recipes from Florida Sportsman, and a couple more I've found online. And I've also hit up a few captains I hold in high regard, quizzing them as to what they do, and it's never been mentioned to me...
  13. BartenderAL72

    1st time smoking fish on the Traeger...any advice is welcome. (photos)

    A friend of mine shot a couple kingfish yesterday and gave them to me. 45lbs of meat. These pictured below have been brining last night (9hrs) in a brown sugar, kosher salt, garlic powder and cayenne mixture (wet brine). I have the rest brining for longer periods to see how it works with a...
  14. BartenderAL72

    Pork butt injections?

    -->I understand you want to flavor the inner meat...obviously. And I clearly understand the stock was added as an injection. My question was/is what were your plans for the finished meat - are you serving up pork roast or is this something you do for bbq pork sandwiches with bbq sauce? Sounds...
  15. BartenderAL72

    Pork butt injections?

    Hey Thirdeye: Please forgive me butting in on this thread. I have 2 questions. 1. Would you use this same injection for making pulled pork bbq sandwiches? 2. Why coke? You go to considerable effort to make this stock and then cut it with Coke? What's the coke do for your pork? If it's...
  16. BartenderAL72

    First time Prime Rib on Traeger Pro 22 (Photos and thoughts)

    Thanks SmokinVOLfan. I make it that way the majority of the time. I'll bet you you'll like it. But now I'm looking to branch out from all the great info from you guys.
  17. BartenderAL72

    First time Prime Rib on Traeger Pro 22 (Photos and thoughts)

    Thanks Bear. I certainly perused your posts before cooking it. Cheers!
  18. BartenderAL72

    First time Prime Rib on Traeger Pro 22 (Photos and thoughts)

    Gnawing on the bones now...even better the 2nd day. Thanks Chris
  19. BartenderAL72

    Hello from Key West

    That tube did do a great job. I was thinking I might need a Smoke Daddy, but I don't think so. Thanks HT
  20. BartenderAL72

    Hello from Key West

    Thanks Chris. Glad to be here.
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