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Smoked Mullet

Mullet.jpg
<p />Just read on how to post images and I thought I would share this image of smoked mullet I did on the egg. Anyone else try smoking these tasty creatures?[p]RastaEGG [p] [p]
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Comments

  • Beanie-BeanBeanie-Bean Posts: 3,092
    RastaEGG,[p]That fish looks pretty good! Do you have the recipe and settings you used for this cook?[p]Thanks in advance,[p]-Mike[p]
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  • RastaEGG,
    that looks great, mon!
    i haven't tried that, but now i want some

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  • HungryManHungryMan Posts: 3,470
    RastaEGG,
    You're gonna put Ted Peters out of business.

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  • Beanie-Bean,
    I just coat them with olive oil then add my favorite seasoning. I think I used one of the dizzie brands this time, but basically just smoke them at 250-300 for aprox. 2-3.5 hours until flakey. I used a place setter feet up with a raised grid for max fish area with a drip pan. [p]Good luck...

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  • HungryMan,[p]LOL - I love Ted Peters but they are very pricey.
    If your lazy like me you can buy them from Mastries on 4th street - 10 dollars if you buy 10 pounds...[p]RastaEGG

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  • Beanie-BeanBeanie-Bean Posts: 3,092
    RastaEGG,[p]Yes, I recognize the low-and-slow config for this cook, ust didn't know what temps to use. Thanks for the quick response. I'll be adding this one to my list of experiments.[p]BTW, what wood did you use to smoke?[p]-Mike[p]
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  • Beanie-Bean,[p]Cherry.[p]Good luck!

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  • Big'unBig'un Posts: 5,909
    RastaEGG,
    That's my absolute favorite thing. Ga mullet is soo pitiful. Is the mullet running now? I need some!

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  • [img]C:Documents and SettingsCompaq_OwnerMy DocumentsMy Pictures2007_05_20[/img]
    <p />RastaEGG,
    LOOKS GREAT!
    HOW ABOUT SOME SMOKED AJ?[p]PigTickler

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  • Big'un,[p]I see them all the time in the back waters but I find it hard to throw a net off my buddies canoe or flats boat.
    SO I just buy them :([p]

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  • PigTickler,[p]Never tried smoked AJ, wish I could see the photo you posted :(

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  • Big'unBig'un Posts: 5,909
    RastaEGG,
    R U heading north to SE Atlanta any time soon?

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  • Big'un,
    Heading to Blueridge Jan 18th.[p]

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  • Big'unBig'un Posts: 5,909
    RastaEGG,
    If you are heading up I75, how would you feel about toting a cooler full of mullet?Haha

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  • Big'un,
    I will check with the boss but here is my email addy
    mtorregr@tampabay.rr.com. How many pounds would you want?

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  • Big'unBig'un Posts: 5,909
    RastaEGG,
    What ever ten good size mullet would work out to.

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  • RastaEGG,

    Is there another way besides Photobucket?


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  • P?dc=4675488842797988997
    <p />RastaEGG, Looks good! Scott

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  • RastaEGG,[p]Now that you have those lovely creatures smoked, here is one way I like to use them. Don't get many out of the Indian River here by Cape Canaveral anymore. What a shame.[p] Appetizer, Fish, Smoked, Pate
    [p]INGREDIENTS:
    1 Lb. Fish, Smoked
    1 8- Ozs. Cream Cheese
    1 Tbs. Lemon Juice
    ½ Cup Pecans, Chopped
    ¼ Cup Parsley, Chopped
    2 Tsp. Grated Onions
    1 Tsp. Horseradish
    ¼ Tsp. Salt




    Directions:
    1 Remove skin and bone from fish. Soften cream cheese. Combine cheese, lemon juice, onion, horseradish, salt and fish. Mix thoroughly, chill..Combine pecans and parsley.
    2 Shape chilled cheese into log or ball. Sprinkle with pecans and parsley. Serve with crackers.


    Recipe Type
    Appetizer, Seafood

    Recipe Source
    Author: Unknown[p]Source: Richard Howe


    [p]

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  • Looks great Richard.
    Scott

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  • TonyTony Posts: 224
    RastaEGG,
    Wow, just when you think you've seen it all. I grew up on the Texas gulf coast; NO ONE ever ate mullet - it was strictly used as a bait fish to catch eating fish.[p]Now, your post and all the replies have me second guessing that paradigm![p]TD

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  • Tony,[p]Me too! We used to put out about a 300 ft gill net all night while duck hunting the outter banks of NC. Always made us mad next day, when we pulled out those pesky greasy mullet instead of the good stuff.[p]Sad thing is, there was a pretty good smoker at the lodge house too. Ya live and learn.
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  • RastaEGG,
    I remember when the mullet dinner at Ted Peters was $.099
    Last time went there for a mullet dinner it was $12.99. Lately I've been sitten at the bar with an order of the fish spread and a cold ButtWiper. With this weather, there's nothing better.

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  • RastaEGG, we have smoked mullet for years and love it. The secret is to break their neck when you catch them and let them bled so they are not so strong.

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  • TractorTractor Posts: 283
    I'm an ol' Florida cracker and have always LOVED smoked mullet! I've never thought of smokin any mullet on the Egg, though. Primarily because I live in TN and there aren't many mullet in these parts.[p]However I'm taking the Egg with me to FL for Thanksgiving, so I'll have to smoke some for my Dad while I'm down there. GREAT IDEA![p]What smoke do you like to use? And what, if any, seasoning?
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  • Tractor,
    I like cherry and any ole rub will do. You can never go wrong with the dizzy stuff :)

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  • TractorTractor Posts: 283
    THANKS! I can't wait to smoke some.
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  • Tony,[p] The bottom composition makes a big difference in the taste of mullet. I grew up in Florida and you can tell the difference big time between Gulf or Bay Mullet (clear sand bottom) and river Mullet (muddy bottom). The gulf mullet are sweet and the river Mullet are strong fishy tasting. I live in Texas now and the mullet here are good bait, that's it, you can pretty much rule out eating them from the Mississippi on west...Not a rip on Texas just a fact on how the Mullet feed.[p] If you get East of the Mississippi try a big plate of fried Mullet, cheese grits and hush puppies![p] I'm going to Florida for Thanksgiving with my small egg and this post makes me want to call up some old friends and find a cast net![p]
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