Smoked Chilean Sea Bass! - Smoking Meat Forums
2013年12月20日 · Trikefreak - The only thing that Patagonian Toothfish and Virginia Beach Black Sea Bass have in common is that they both are fish and both come from the sea. The "Virginia Beach" portion of the name was another marketers brainstorm in an attempt to create a unique regional product that really is no different than any other Black Sea Bass found ...
Smoked Black Fish - Smoking Meat Forums
2014年12月1日 · Smoked Black Fish Black Fish Fillets and Ribs 8 to 10lbs. Brine 1/2 C sea salt 3 Heaping Tbsp Dark Brown Sugar 4 Bay Leaves Mix with a pint or so of hot tap water, add ice after every thing seems dissolved. When cool enough add more ice …
Black Sea bass - Smoking Meat Forums
2019年11月23日 · Had a good day of fishing back in June Saved some for the grill whole this one went in the oven Drizzled some Lemon on the outside with salt & pepper inside are Lemon slices & Dill Took about 40 minutes to cook Had some rice left over from dinner the night before The mat lifted off the bones...
Smoked Chilean Sea Bass - Smoking Meat Forums
2013年3月1日 · I used a rub of sea salt, pepper, paprika and onion powder in order to give it a nice crust. The crust is one thing I like about grilling sea bass and I wanted to give the outside a bit of a crunch. I smoked it using alder chips in a Big Green Egg (BGE) at 170-180°.
Smoked bass and bluegill - Smoking Meat Forums
2017年1月20日 · Bass & Bluegills aren't as fat & Oily as Salmon, but I use the same method for Salmon, Trout, Gills, Bass, Tuna, and most any other fish. Below are two of my Step by Steps---Pay attention to the length of time in brine going by the thickness of the pieces. Thicker:
Smoked sea bass - Smoking Meat Forums
2010年4月15日 · Smoked it hard for 1.5 hours with mesquite and almond at 200 F. I propped open the belly cavity with toothpicks to make sure the smoke got in there. Then wrapped it in aluminum foil for another 2 hours.
Smoked bass | Smoking Meat Forums - The Best Smoking Meat …
2016年6月22日 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
Smoked bass and bluegill | Page 2 - Smoking Meat Forums
2017年1月19日 · This thread is perfect timing. In a coupla' weeks, I'm gonna drag out 10 or 15 lbs. of bass and bluegill that got put in the freezer last year. I might throw a couple of the larger pieces of bass in the skillet, but the most of it is goin' in the smoker with dip as the goal.
First Cold Smoke | Smoking Meat Forums - The Best Smoking …
2024年12月6日 · I did my first Cold Smoke today. Smoked Mild Chedder, Swiss, Gouda, and Colby. I did a quick taste test and to be honest did not get a lot of smoke. I smoked for 3 hours. Starting temp was 66 and end temp was 80. But my wife says I have lost my sense of taste, so may have to wait for someone else to do a taste test.
Smoked Black Beans - Smoking Meat Forums
2015年8月5日 · I was talking to a friend who had some smoked black beans & rice at a restaurant down in Mexico while on vacation. I have smoked Cowboy beans in a big pan before - but thinking that I could: - buy the canned black beans, - drain all the liquid out, - pour them onto a perforated (fine) pizza screen and smoke them.