Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: ZCZ on October 29, 2012, 07:47:03 PM
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Was "up north" at the cabin the weekend before last. Sunday morning the lake was like glass.
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5564.jpg)
A shot of the cabin.
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5560.jpg)
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Picked up a couple Steelhead Trout filets at Costco
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5566.jpg)
Then proceeded to mix up the brine.
Here is the recipe:
1 gallon water
1 cup salt (I used sea salt)
1 cup white sugar
1 cup brown sugar
I 3 oz package of dry crab and shrimp seasoning (I used McCormick's Hawaiian Luau)
Freshly ground black pepper ( used about 1 tablespoon)
Four cloves of garlic, chopped & crushed
4 lemons sliced and crushed
1 lime sliced and crushed
2 oranges sliced and crushed
1 large yellow onion, chopped
Fresh chopped parsley
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Gonna keep an eye out on this cook!
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Here is a shot of "the brew" before I mixed in the chopped parsley
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5568.jpg)
All mixed up with the filets brewing
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5569.jpg)
Let it soak in the fridge for 24 - 36 hours. I let it go 24.
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Next day I brought out filets out and patted them dry with paper towels and let them rest at room temperature.
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5571.jpg)
The brine smelled so good with the garlic and citrus mix I hated to dump it out!!
On the grill to smoke at 180ยบ.
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5574.jpg)
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Let them run for 4 1/2 hours. Here we are just before I pulled them off.
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5579.jpg)
Put them on a plate and into the fridge to cool
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5576.jpg)
Close up
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5575.jpg)
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Created some appetizers with crackers, cream cheese, smoked fish and topped with a slice of garlic stuffed olives
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5577.jpg)
Close up
(http://i921.photobucket.com/albums/ad57/zctrader/IMG_5578.jpg)
They were very good. Mrs Z says I can make them again.
Never paid much attention to what pellets I had in the grill but believe they were hickory.
I have heard Alder is good as well as mesquite for smoking fish.
Take care until we meet again,
Z
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WOW........
THAT looks fantastic! Thanks for posting the recipe Z!
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Everything looks great!
Sent from my iPhone 5 using Tapatalk
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NIIIICE!!! I use the Alton Brown dry brine method, but I may have to give your wet brine kethod a try. Looks good. Alder is really. Try the fruit woods with fish, also. I use apple, or cherry, or sugar maple for my smoked steelhead.
Art
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Good lookin
salmon Trout !! I love smoked salmon but thats the only way I will eat it. :)
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Great job on that Trout Z! Looks fantastic ;)
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Glad I kept watching...that looks great!
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looks really good z. w/ those great snacks i'm going to need a martini. 2 onions & garlic olive plz. 8)
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looks really good z. w/ those great snacks i'm going to need a martini. 2 onions & garlic olive plz. 8)
Dirty martini w/2 bleu cheese stuffed olives.
Hub