NYPA FISHING

Off Topic => Food and Beverages => Topic started by: perchgypsy on April 22, 2016, 08:06:33 PM

Title: let's fire up the smoker
Post by: perchgypsy on April 22, 2016, 08:06:33 PM
Been on a smoking /grilling kick...share a recipe or two
I've shared on oneida page a few I been up too...chicken wings on the smoker have been my favorite...with sweet baby rays sauce bbq or garlic parm when about 8-10 minutes left till done add the sauce and let it get sticky....yum
share a recipe for the grill or smoker  8)
Title: Re: let's fire up the smoker
Post by: zziipp on April 23, 2016, 01:19:31 AM
Yellow fin tuna steaks.lemon pepper and salt blackened med hot pink center and fresh grilled pinapple. Yummy. Never serve well done like a good steak and if they ask for ketchup ask them to leave  ;D. Apple wood is the best imo. I use apple for everything.and for venison burgers. 3 lbs venison,1 pound chuck,1 lb pork,fresh garlic,salt,and pepper.
Title: Re: let's fire up the smoker
Post by: zziipp on April 23, 2016, 01:53:30 AM
And for wings once in a while take em from the fryer or grill when crispy and throw em in a cast iron fry pan.throw in butter, salt, pepper,dry rub Cajun seasoning, and worchester sauce.fry and mix around til coated and plate with sauce from pan.dip in blue cheese. Dam now I'm hungry.
Title: Re: let's fire up the smoker
Post by: perchgypsy on April 23, 2016, 06:07:11 AM
If I  buy fish it's tuna steak...we have a costco not to far and the prices of tuna steak are half of what it is around the other markets...zziipp these all sound good
Title: Re: let's fire up the smoker
Post by: chez on April 23, 2016, 08:21:01 PM
Yellow fin tuna steaks.lemon pepper and salt blackened med hot pink center and fresh grilled pinapple. Yummy. Never serve well done like a good steak and if they ask for ketchup ask them to leave  ;D. Apple wood is the best imo. I use apple for everything.and for venison burgers. 3 lbs venison,1 pound chuck,1 lb pork,fresh garlic,salt,and pepper.

belive it or not,,i like Oak the best for smoking..
I think its an over looked wood for smoking.

I love swordfish steak,,gotta be fresh.tast like a t bone when cooked right...
Title: Re: let's fire up the smoker
Post by: handsaw on April 24, 2016, 09:00:40 AM
for dinner last night I did NY Strip steaks. 30 mins. on the smoker with hickory and apple chips,
then on to the grill to finish them off. Everybody loved them.
Title: Re: let's fire up the smoker
Post by: chez on April 24, 2016, 10:00:48 AM
I do ribs and chicken the same way brother.
smoke them a bit,then finish them on the grill ;)
Title: Re: let's fire up the smoker
Post by: fishfinder on April 25, 2016, 07:08:09 AM
What brand of smokers do u guys have? Electric or other?
Title: Re: let's fire up the smoker
Post by: chez on April 25, 2016, 07:45:00 AM
What brand of smokers do u guys have? Electric or other?

I use charcoal smoker,was the cheepest to buy.
I wasent sure i would use it that often.so i went that way.
Man i was wrong.
Im gunna get an electric one of these days.
You can regulate the heat better.
But for now,THE CHARCOAL DOSE FINE. :)
Title: Re: let's fire up the smoker
Post by: zziipp on April 25, 2016, 03:48:41 PM
Charcoal grill/smoker works great.apple,oak,hickory,cherry wood ext.. the only wood I really don't care for is mesquite.and Kingsford or royal oak brand charcoal are 2 of the best to use.
Title: Re: let's fire up the smoker
Post by: fishfinder on April 26, 2016, 07:09:13 AM
I've been thinking about getting an electric smoker...Been working some overtime at work lately  ;)
Title: Re: let's fire up the smoker
Post by: perchgypsy on April 26, 2016, 04:00:28 PM
One thing for sure is the electric is easy way to time the meal keeping it around 175-200 degrees...
my uncle has gas my cousins is electric and mine in charcoal...I'm going to get the electric one...cuz said it only cost $70 for his and we fit 2 loins and 60 wings last week...perfect
Title: Re: let's fire up the smoker
Post by: handsaw on April 26, 2016, 06:30:45 PM
I use a Master built signature series and I love it but I still haven't mastered it for everything.
Just got it this past winter.
Title: Re: let's fire up the smoker
Post by: Wizzy on May 01, 2016, 10:31:22 AM
Did a few trays of trout Thursday night.  Here are the first 2 trays. 
(http://img.PB.com/albums/v112/jiggerman11/Mobile%20Uploads/20160428_235109_zpsin1qzink.jpg) (http://smg.PB.com/user/jiggerman11/media/Mobile%20Uploads/20160428_235109_zpsin1qzink.jpg.html)

Here are the second set of trays. 
(http://img.PB.com/albums/v112/jiggerman11/Mobile%20Uploads/20160429_001515_zpsnpvtamlw.jpg) (http://smg.PB.com/user/jiggerman11/media/Mobile%20Uploads/20160429_001515_zpsnpvtamlw.jpg.html)
Title: Re: let's fire up the smoker
Post by: KingPerch on May 01, 2016, 01:34:34 PM
Hey wizzy....when is dinner? Looks good! 8)
Title: Re: let's fire up the smoker
Post by: Wizzy on May 03, 2016, 02:58:10 PM
I have two bigger fillets for the smoker tonight two different brines.  One I call simply sweet the other us wizzys sauce.
Title: Re: let's fire up the smoker
Post by: CowDawg on May 03, 2016, 08:37:05 PM
Just wondering, has anyone every smoked trout without the skin on?  I wonder if you would get a better smoke penetration and less fishy taste..???

I have a MasterBuilt S.S. electric smoker, no window.

I like the Apple Wood and Mesquite...
Title: Re: let's fire up the smoker
Post by: Wizzy on May 03, 2016, 10:13:21 PM
I've never done completely skinless trout.  Plenty of fillets with the skin on.  I think it might get a little dry with no skin at all on it.  I have had salmon jerky from Alaska that has no skin.  They pretty much cut it in strips like beef and smoke it until it is dry and tough like beef jerky.  The old timers called it squaw candy. 
Title: Re: let's fire up the smoker
Post by: Wizzy on May 04, 2016, 07:11:08 PM
Before pic....
(http://img.PB.com/albums/v112/jiggerman11/Mobile%20Uploads/20160503_160017_zpsqxsn8917.jpg) (http://smg.PB.com/user/jiggerman11/media/Mobile%20Uploads/20160503_160017_zpsqxsn8917.jpg.html)

After pic...
  (http://img.PB.com/albums/v112/jiggerman11/Mobile%20Uploads/20160504_195459_zps76lqcgcb.jpg) (http://smg.PB.com/user/jiggerman11/media/Mobile%20Uploads/20160504_195459_zps76lqcgcb.jpg.html)


Title: Re: let's fire up the smoker
Post by: perchgypsy on May 04, 2016, 08:01:52 PM
Looks great wizzy...good job...was at a poker game few months back and a fellow brought some smoked salmon from a Alaska trip he had just returned from...first time I ever ate smoked salmon ...I just couldn't stop eatting it....was unbelievable...I'm not big on eatting trout and salmon unless it's baked a little extra or now smoked...thanks for sharing the pics 👍
Title: Re: let's fire up the smoker
Post by: KingPerch on May 05, 2016, 10:33:22 AM
Before pic....
(http://img.PB.com/albums/v112/jiggerman11/Mobile%20Uploads/20160503_160017_zpsqxsn8917.jpg) (http://smg.PB.com/user/jiggerman11/media/Mobile%20Uploads/20160503_160017_zpsqxsn8917.jpg.html)

After pic...
  (http://img.PB.com/albums/v112/jiggerman11/Mobile%20Uploads/20160504_195459_zps76lqcgcb.jpg) (http://smg.PB.com/user/jiggerman11/media/Mobile%20Uploads/20160504_195459_zps76lqcgcb.jpg.html)
omg! That looks awful! ;D
Title: Re: let's fire up the smoker
Post by: fishfinder on May 05, 2016, 05:31:50 PM
Wow that looks great...made my stomach growl lol!
Title: Re: let's fire up the smoker
Post by: KingPerch on May 05, 2016, 07:35:23 PM
Wow that looks great...made my stomach growl lol!
x2! That's what I meant! ;D
Title: Re: let's fire up the smoker
Post by: handsaw on May 06, 2016, 04:46:48 PM
That does look good. What do you make?
Title: Re: let's fire up the smoker
Post by: handsaw on May 07, 2016, 01:09:15 PM
I'm sorry, that was suppose to say what is your brine?