went out fishing yesterday and caught a few spanish mackeral and bluefish..decided they would be the first victims of smoke inhalation :) cleaned them and was gonna smoke them yesterday but i didnt have enough time so waited till today...but i marinated them all till today and now they are on the grill
....i dont have a thermometer or any mods...basically just gonna do it blind...using a mix of hickory and mesquite chips..soaked....started them at 6:45 and will smoke em for atleast 3hrs..maybe alil longer if needed.....hopefully they come out edible!
the marinade/brine was:
cayenne and black pepper
old bay seasoning
adobo seasoning
garlic powder
louisiana cajun seasoning
soy sauce
sesame oil
olive oil
and touch of worchesire and balsamic vinger
alil water and kosher salt
i'll take lots of pics and be sure to post them as i go...
this is after one and half hours of smoking.....temp unknown
this is after 3 hours and 15 mins...the bluefish on the bottom initally made alot of liquid and they are still kinda wet on bottom..so i flipped them all over on the foil and gonna smoke everything for another 30 mins....at about 2.5hrs ..i rubbed a mixture of olive oil and sherry cooking wine on the spanish filets....mmmmm
the marinade/brine was:
cayenne and black pepper
old bay seasoning
adobo seasoning
garlic powder
louisiana cajun seasoning
soy sauce
sesame oil
olive oil
and touch of worchesire and balsamic vinger
alil water and kosher salt
i'll take lots of pics and be sure to post them as i go...
this is after one and half hours of smoking.....temp unknown
this is after 3 hours and 15 mins...the bluefish on the bottom initally made alot of liquid and they are still kinda wet on bottom..so i flipped them all over on the foil and gonna smoke everything for another 30 mins....at about 2.5hrs ..i rubbed a mixture of olive oil and sherry cooking wine on the spanish filets....mmmmm