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Smoked Permit

Uncle PhilUncle Phil Posts: 665
edited October 2011 in EGGtoberfest
My friend, Conner brought me some fresh Permit that he speared yesterday in about 80 feet of water. I have never smoked fish on the Egg, so it was time to give it a shot. The Egg was setup indirect heat with an inverted plate setter. I used apple, cherry and elder woods for the smoke. We first used a Mediterranean brine for about 45 minutes prior to smoking. The fish smoked for a little over two hours. Really came out great.
Here are a few shots.

Uncle Phil
 
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Comments

  • SqueezySqueezy Posts: 1,101
    edited October 2011

    Just looked up the species ... looks a lot like Tuna ... please let us know what Permit tastes like?

    None of the links for the pix works, perhaps you could try again ...

    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
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  • Hi Squeezy,
    It is a mild yet firm fish. Has a bit of a wild taste to it. Smoked is awesome. I don't know what I did wrong on the pics. I have not posted in a while. Maybe someone would be kind enough to fix or advise what I need to do.
    Uncle Phil
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  • They are there now, but you have to visit each link separately. Sorry about that.
    Phil
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  • BBQMavenBBQMaven Posts: 1,041
    uncle phil... click the link on the tool bar the says "insert image" when you hover over it... paste your link into the pop up
    Kent
    Madison MS
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  • BBQMavenBBQMaven Posts: 1,041
    will look like this




    image
    Kent
    Madison MS
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  • SqueezySqueezy Posts: 1,101

    I'd sure like to taste that one ... not much out of the sea that I don't like ...

    What temp did you use?

    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
    ·
  • SqueezySqueezy Posts: 1,101

    Just looked up the species ... looks a lot like Tuna ... please let us know what Permit tastes like?

    None of the links for the pix works, perhaps you could try again ...




    Just revisited the pix and they worked this time ... looks really good!

    You mentioned a bit of a wild taste ... as say opposed to a tame taste ;)

    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
    ·
  • 4Runner4Runner Posts: 1,387
    edited October 2011
    Tells us about the marinade. What was internal temp?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • BotchBotch Posts: 2,814
    I've never heard of a fish called "permit"; I was afraid you had to buy a license to use your Egg in your locale!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • 4Runner4Runner Posts: 1,387
    I know permit as a fish but I was thinking the same after reading the title.  lol
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • 4Runner4Runner Posts: 1,387
    I know permit as a fish but I was thinking the same after reading the title.  lol
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    ·
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