Thought I would try and smoke some bluefish again, but this time try the brining method that so many of you talk about. I have always held off from brining due to my high BP and salt issues. Got a brining recipe from one of my fishing buddies here in Florida and he told me to just brine for 4 hours instead of over night.
Brine consisted of:
water, kosher salt, brown sugar, worchester sauce, white vinegar, black pepper, chili powder, bay leaves and some Sriracha Hot Chili Sauce.
After pulling the fish from the brine I was to strain the marinade and smear some of the concoction over the fish.
My wife loved the smoked potatoes from one of my prior smokes, so once again, we spiced up some baking potatoes to go in the smoker along with the fish.
Decided to go with the ECB again, since I did not need much room.
Noticed I finally, after around 28 years, removed the legs from this smoker and set it up on concrete blocks. This allows easier access to the fire pan.
After about an hour and a half. Things were looking good. Foiled up the potatoes and spritzed the fish with a 50/50 mix of canola oil and lemon juice. Notice the oven temp gauge.....I finally got one so I could check the temp gauge on the ECB.
Man, it was off by 65 degrees.
Wife likes her smoked fish done alittle longer than most. Normally with my old method, I would go almost 3 1/2 hours. Took these 3 and probably could have cut back another 1/2 hour from that. Not sure if it was the brine effect or more than likely, the temp issue with the ECB. It does run hotter than my GOSM model.
Now isn't this a mix. My wife had caught a keeper Mangrove (Grey) snapper that was legal size. We had not had one in ages, back to our Key West trip days. So we had to fry it up. We also had some chicken wings that needed to be done......also a back up in case I messed up with the Bluefish and they turned out too salty.
Salt was never an issue, not salty tasting at all. I do want alittle more heat though. So will try throwing some Everglades heat seasonings onto the bluefish as it hits the smoker.....that will crank it up for sure.
Brine consisted of:
water, kosher salt, brown sugar, worchester sauce, white vinegar, black pepper, chili powder, bay leaves and some Sriracha Hot Chili Sauce.
After pulling the fish from the brine I was to strain the marinade and smear some of the concoction over the fish.
My wife loved the smoked potatoes from one of my prior smokes, so once again, we spiced up some baking potatoes to go in the smoker along with the fish.
Decided to go with the ECB again, since I did not need much room.
Noticed I finally, after around 28 years, removed the legs from this smoker and set it up on concrete blocks. This allows easier access to the fire pan.
After about an hour and a half. Things were looking good. Foiled up the potatoes and spritzed the fish with a 50/50 mix of canola oil and lemon juice. Notice the oven temp gauge.....I finally got one so I could check the temp gauge on the ECB.
Wife likes her smoked fish done alittle longer than most. Normally with my old method, I would go almost 3 1/2 hours. Took these 3 and probably could have cut back another 1/2 hour from that. Not sure if it was the brine effect or more than likely, the temp issue with the ECB. It does run hotter than my GOSM model.
Now isn't this a mix. My wife had caught a keeper Mangrove (Grey) snapper that was legal size. We had not had one in ages, back to our Key West trip days. So we had to fry it up. We also had some chicken wings that needed to be done......also a back up in case I messed up with the Bluefish and they turned out too salty.
Salt was never an issue, not salty tasting at all. I do want alittle more heat though. So will try throwing some Everglades heat seasonings onto the bluefish as it hits the smoker.....that will crank it up for sure.
