Fresh Smoked Atlantic Kingfish

[roadkill cafe]

 
Yall do have a Cat....and it's ME!  Move over on that couch...and yes I would like an Imperial or a Yuengling please!

Meowwww.....I said Move over just a bit.  I may be little...but I need a spot on the couch too.

Kat

Always room for you, Kat.

 
oh....BTW....it's pa-chan...thank you very much!

Kat

I KNEW that would draw you out.

 

[smoking b]

How did they turn out? I waited all night for some finished pics - surely you're not still smoking them? 

  

 

[roadkill cafe]

 
I see what you mean about the dark meat.  I'm figuring it should be close to being done around 11 your time.  Bear and I are on the fragile side and may be in bed by that time, unless there is a good game on.  I'll grab three more brews for us while we wait though.

Bear, you need to think about a rotisserie.

Tom

Ok Tom, you were right. Just about 11pm when it finished. 

  Actually, I pulled them at 147° (per the Mav) and should have let them go to 150° or a little more. Very moist. Good flavor. A bit sweet. Might reduce the sugar and add a little ginger powder next time. Vac sealed and chillin' in the fridge. Pecan was nice but like a bit more smoke flavor so will return to Oak. Will see how it is today being I was a little de-sensitized to the smoke by being in it yesterday. Ok, here are the obligatory money shots....Enjoy and thanks for all the help, comments and for looking.

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[roadkill cafe]

Sorry Smoking B, after I got them vac sealed and everything put away, I sat down on the couch and went comatose. Had to eat a couple pieces before I closed out the night though. Taste testing is always madatory!!

Steve

 

[smoking b]

 
Sorry Smoking B, after I got them vac sealed and everything put away, I sat down on the couch and went comatose. Had to eat a couple pieces before I closed out the night though. Taste testing is always madatory!!

Steve

That's ok man - I've been in that situation before too 

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• roadkill cafe
• Sep 23, 2013

This shot right here made it worth the wait - looks great man!! 

  

  

   Hope you're happier with it today 

 

[kathrynn]

The color on that is gorgeous!  AND....you always tease me about pa-chans......you are in the deep South....you should know how to say that word.  

Kat

 

[roadkill cafe]

 
That's ok man - I've been in that situation before too 

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• roadkill cafe
• Sep 23, 2013

This shot right here made it worth the wait - looks great man!! 

  

  

   Hope you're happier with it today 

Thanks SB!! Don't get me wrong, the taste was good.

 
The color on that is gorgeous!  AND....you always tease me about pa-chans......you are in the deep South....you should know how to say that word.  

Kat

Thank you, Kat. Very shiney from the brown sugar. If I was any further south I'd be saying it in Spanish and smoking Cuban cigars!!

 

[Bearcarver]

Looks Great, Steve!!  Mighty Tasty!!!

I have one suggestion:

You mentioned you would like more smoke flavor & you would like it a bit drier.

One thing will take care of both of those issues. Use a lower smoking temp for a few hours before going to a finishing temp. The longer time smoking will give you more time to add smoke, and the extra time in heat will also dry it out a little more.

Take a look at the one in my Signature below. Click on "Smoked Salmon".

Not saying anything's wrong with yours---It looks Great !!!

Bear

 

[mr t 59874]

Steve, good job producing a smooth and clean product with good coloring. I can see you like it on the dry side.   Although you liked it last night, I will be anxious to get your take on the flavor today and how it will work in your dip.  Recipe?

It's comforting also knowing you adjust flavor by making changes in the ingredients other than salt, leaving the salinity the same.  I would also be interested how the recipe and technique works on other fishes that you might try.

Glad you enjoyed.

Tom

 

[roadkill cafe]

 
Looks Great, Steve!!  Mighty Tasty!!!

I have one suggestion:

You mentioned you would like more smoke flavor & you would like it a bit drier.

One thing will take care of both of those issues. Use a lower smoking temp for a few hours before going to a finishing temp. The longer time smoking will give you more time to add smoke, and the extra time in heat will also dry it out a little more.

Take a look at the one in my Signature below. Click on "Smoked Salmon".

Not saying anything's wrong with yours---It looks Great !!!

Bear

Thanks Bear...I did run a bit hot in the beginning but backed it down below my normal temp for thick pieces of fish (190°) when I saw how fast the IT was rising to prolong the cook and allow more time in the smoke. It may be because I was a bit de-sensitized to the smoke by that time. Same thing happens with other meats too. Actually, I had your smoked salmon recipe pulled up too and even went and got all the ingredients for the brine. It looks really tasty!! Couldn't decide between yours and Tom's so I had to flip a coin. Yours will be tried next time for sure. The fish was a little mushy to start with which I'm sure affected the cook too.

 
Steve, good job producing a smooth and clean product with good coloring. I can see you like it on the dry side.   Although you liked it last night, I will be anxious to get your take on the flavor today and how it will work in your dip.  Recipe?

It's comforting also knowing you adjust flavor by making changes in the ingredients other than salt, leaving the salinity the same.  I would also be interested how the recipe and technique works on other fishes that you might try.

Glad you enjoyed.

Tom

Thanks Tom!! I will be re-taste testing it in a while. I think it will be too moist for dip. Wasn't as firm and flaky as Swordfish or Marlin. One of the recipes I use for dip is in this thread http://www.smokingmeatforums.com/t/131620/todays-menu-smoked-fish . I used to not worry about the salinity so much but after reading about all the nasties that can form when drying on the countertop if it's too low I try to be a bit more careful now. Mom always has some of my fish when smoked and at 85 years old her immune system isn't as strong as ours. Want her to enjoy but not croak from my cooking. I'll let you know how it is with other fish when I use it. Won't be doing Kingfish again anytime soon...unless I catch it. Not a fish I usually buy, especially for smoking. Swordfish, Marlin, Dolphin, Shark. Would like to try smoking some fresh Yellowfin or Bluefin Tuna but it's pretty pricey.

Steve

 

[bamafan]

Nice post. I have this one saved away. I've given away more kingfish than I have ever cooked. My fishing partner sold his boat but I shouldn't have any trouble getting a slab to try the brine thing out. It Smoked is also about the only way I like King. Other than that 1 " chunks soaked in buttermilk for 1 to 2 days and then fried. Then you just have hot fried batter and cold beer to wash it down with. I'm assuming the same brine with Blackfin? Another oily fish I'm not to found of.

 

[roadkill cafe]

Thanks Bama. Greatly appreciated. Smoked Kingfish brings back a ton of memories from when I was a kid. Used to go out on the drift (party) boats all the time and when a King was caught it was filleted and the next day it immediately went to a local smokehouse. They would brine, smoke and vac seal it for about $1.20/lb. Sure wish that smokehouse was still open. Have never been able to duplicate his brine of the flavor. He made the absolute BEST dip ever. Found a guy online that knew the guy who owned the place and had his recipes. Was supposed to send them to me but never did...even after numerous e-mails. I gave up on trying to get them. This has turned out very good. After sitting in the fridge, and allowing my taste buds to clear of the smoke, it tastes great. Folks I've given some to have been like "Oh man is this good!!". I think it would be good with Blackfin too. Any oily fish actually. Just make sure you get the salinity right if you're going to fan dry at room temp.

Steve