- Oct 14, 2017
- 561
- 295
Kinda getting tired of the same old thing so decided to try something a little different. Rubbed the fillets with EVOO and gave a few a good dusting of What’s This Cajun seasoning and the rest were done with Weber Cajun seasoning. The Weber definitely had more heat.
Put it in the Masterbuilt 560 gravity at 250 for about an hour and a half with Hickory Chunks. They had hit 145 about an hour in but didn’t look flaky enough and seemed like they weren’t firm enough so I gave em the extra half hour. They had firmed up and were flaky but not dry around 160.
Pulled the fillets off and cranked the temp up to 375 and put on some asparagus drizzled with EVOO a little bit of 50/50 coarse black pepper and kosher salt, and a healthy dose of Cavenders.
They definitely picked up a lot of smoke so if you’re into a lighter smoke flavor I’d go with a fruit wood. I like a heavier smoke so I thought these we perfect. I thought at the beginning of the cook that I may just be ruining a pile of catfish but I was pleasantly surprised at how great these were. I’ll definitely be doing these again!
Put it in the Masterbuilt 560 gravity at 250 for about an hour and a half with Hickory Chunks. They had hit 145 about an hour in but didn’t look flaky enough and seemed like they weren’t firm enough so I gave em the extra half hour. They had firmed up and were flaky but not dry around 160.
Pulled the fillets off and cranked the temp up to 375 and put on some asparagus drizzled with EVOO a little bit of 50/50 coarse black pepper and kosher salt, and a healthy dose of Cavenders.
They definitely picked up a lot of smoke so if you’re into a lighter smoke flavor I’d go with a fruit wood. I like a heavier smoke so I thought these we perfect. I thought at the beginning of the cook that I may just be ruining a pile of catfish but I was pleasantly surprised at how great these were. I’ll definitely be doing these again!
