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BBQ Mullet

bbqdivabbqdiva Posts: 192
edited 10:02AM in EggHead Forum
O.K. so the mullet is done. I did brine it for 30 mins, with a cup of salt in a gallon of water. Then I butterfly'd it. Smoked with mesquite for about 2-3 hours at 190-200 skin side down. OMG, I could eat it just as is. I caked front and back with Old Bay, it's salty but not fishy. Was planning to use in dip, but could eat just as is...is salty. Thanks FSUscotsman! Look at pics on link....sorry you have to see my pond first.[p]Regards[p]thediva
[ul][li]http://www.bbqdiva.com/The_Diva_s_Hide_Away.php[/ul]

Comments

  • P1010012.JPG?dc=4675488842797988997
    <p />bbqdiva, Lookin' goood. Dip vs. immediate chowage is a tough call. Mullet is great. Here's a couple I smoked. Have fun, Scott

  • Heya Scotty's Inferno,[p]Yummy Pics, did you dry rub yours? I did mine with traditional Old Bay and they were GREAT. Smoked them in mesquite...can wait to make the dip.[p]
    Regards,[p]thediva

    [ul][li]http://www.bbqdiva.com/The_Diva_s_Hide_Away.php[/ul]
  • bqqdiva, Nuthin' but kosher salt, black pepper and oak chips for smoke. My dip is a combo of banana peppers, pickled jalapenos, sweet dill cubes, mullet and just enough miracle whip to bind it. Yowza.
    Scott

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