Any Chefs out there?

I just picked up a Brinkman Smoker grill. The kind where the fire box is a seperate unit off the side, smoke and heat go throught the cook chamber and out the stack. Wondering about recipies, procedures and temperatures for fish, whole and fillet. What about fish jerkey?

My favorite recipe for smoking salmon, also happens to be the easiest. Mix up a 4:1 ratio of brown sugar to canning salt (adjust up or down depending on whether you prefer sweeter or saltier). Place the fillets in the bottom of a shallow pan (i.e. 9×13) skin side down. Cover with the mixture from above and place in the refrigerator overnight. In the morning, it will basically look like your fish is covered with molasses. Smoke over medium/high heat (again skin side down) until the fish turns a deep golden brown. A couple of hours will usually do the trick…of course that’s related to how much heat you’re using, ambient air temperature, how much fish you’re smoking, etc. I’ve tried quite a few recipes over the years and always seem to come back to this one. One additional note…if you’re smoking smaller fish (i.e. smaller trout, tulibees, etc.) using this method, I’ve found that you need to cut the amount of time you refrigerate the fish (or cut down on the amount of salt), or you’ll end up with “dry” fish and/or “fish chips”. I’m sure there are alot of people on the board that smoke far more than I do, but I’ve had really good luck going this route. Enjoy!

>

We have a visitor who goes by swany that is a full-time chef in Rochester and is very good Im told. Havent seen him around in awhile but if I know chef swancutt, he would have an answer for you. You might try sending him a pm.

I have tried quite a few different recipes for fish and my advice is to start with a recipe like the one provided in the other post, see how you like it and start experimenting. The other thing is to make sure you write down what you did so you can recreate it (always my downfall). I normally start out at a temp of 120-130 with heavy smoke for the first few hours then cut back the smoke and in the last hour or two jack up the temp to finish off the fish.
I have used the following salmon jerky recipe and it is pretty tasty.

http://www.alaskaoutdoorjournal.com/Departments/Recipes/Canning/index.html

Not a fish recipe but something that I have found that my guests (including yellowlab’s wife) like is smoked hot dogs and brats. I have a water smoker but I’m sure you could use a foil pan filled with water. Get the ‘old fashioned skin-on weiners’. The combination of water and smoke really makes for a good dog. I boil the brats in beer ahead of time and throw them on with the dogs.

P.S.I think yellowlab uses the ‘squaw candy’ recipe on the link he included.

I smoke fish CATFISH, and WHITEBASS down at Evert’s Resort, not for profit just for fun to share with my fellow fishing buddies that come in and out of there..Everts DOES NOT SELL fish or cook to sell.. but anyone that comes in from the board is welcome to try a piece or two… it goes great with beer! I know there is whitebass smoking now, but I don’t know how long it will last “bucktail Wayne is expected to ge coming up today around three he likes to gobble up as much as possible

Hey Mavzer…

you gonna have any of that fish during the Get Together ?
It sure sounds good !!

ec

I should have some in the cooler… It depends on if I catch some to smoke.. The last couple times out have been pretty slow.. ya at the gettogether….. mavzer