Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: bspitt on November 13, 2017, 11:37:45 AM
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Had a hankerin for a Florida Specialty - Smoked Mullet. Got my local grocer to order in a few fresh never frozen Mullet
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cleaned and butterflyed & salted them. After salting - I packed them in ice for a few hours
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Next - I washed them to remove excess salt - Sprinked them with Tony Chachere Creole seasoning. Then basted them with hot sauce / mustard mix - and onto the GMG Jim Bowie at about 200 F for 5+ hours
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I basted several times with cajun butter while smoking. It was great - nice and Flakey - Our lil Dog Saleah wants some more of the skin!
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The next day - Made Smoked Mullet Dip with a few capers - WOW its good
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This brings back memories, A few of us were down at Fairhope pier the other day talking about smoked and canned mullet. When I was a teenager lots of folks here would go throw a cast net for mullet and smoke or can them. You could catch dozens back then in very little time.
Then do to overfishing the roe mullet, their numbers dropped dramatically and I think the practices were sort of forgotten. The good news is they seem to be coming back now.
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Ahhh...memories for me are a street bar in downtown Miami - stools concreted into the edge of the sidewalk. Late 1970's. Think Miami Vice era. Disco was hot...and the girls almost wore clothes ;D, . Beer - COLD....Smoked mullet HOT.....Life was good. The view??? I did say it was downtown Miami - didn't I? ;) ;D
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Very nice!
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When I lived near Tampa, there was a place called the Mullet Inn on the Courtney Campbell Causeway on the way to Clearwater. With that name, they had smoked mullet. It was good and brings back memories. Never saw another place that had them. Down in Florida, they use mullet for saltwater fishing bait.