Smoked Mullet

whta

Has anyone done these on a BGE?  Looks like they need to brine for several hours and smoked really low - sub 200?  

Looking for any and all help on this, as my son says he can get me plenty any time I want.

Thanks in advance!

Gulfcoastguy

Not me but I would love to hear from somebody who has. I'm only 3 miles from the Gulf of Mexico.

saluki2007

quick google search found this thread:
http://eggheadforum.com/discussion/592328/smoked-mullett

The Cen-Tex Smoker

This is what came up when I googled “smoked mullet”. Weird 

Killit_and_Grillit

I think you missed a step or two my friend. 

1) Catch mullet

2) Cut mullet into bait

3) Catch a redfish

THEN cook on the Big Green Egg. 

Thats a mighty strong tasting critter. Best of luck. Post your results. 

nolaegghead

@travisstrick smokes mullet he catches off his dock in Pensacola all the time.  He makes dip with it.

Woodchunk

Jumpers are great bait for crab pots
Sea mullet are great eating fish

Richard Fl

Here is how I do them and make a dip with the end result:

Appetizer, Fish, Mullet, Smoked

A few weeks back I mentioned to a commercial fisherman friend if he ever had tooo much fish I would be happy to purchase some or smoke it and trade.  Well a couple of days ago my phone rings and he has 20 freshly netted mullet.  So off I go to pick them up.  20 mullet = 9 3/4 lbs cleaned fish- 2 1/2 lbs smoked fish.

2 1/2 Lbs. Smoked Mullet Cut into small pieces
3/4 cup Milk
6  8-Ozs Pkgs Cream Cheese, Softened
1/21-3/4 Cup Garlic Chives or Scallions, Chopped fine
6-8 Tbs Horse Radish
1/2 cup Sour Cream
4-6 Tbs Mayonaise
6-8 Tbs Fresh ground Black Pepper
1/4 Cup Lime Juice
1/4 Cup Favorite Hot Sauce
1 2 1/2 Ozs Jar Small Capers, Drained (optional)
4-6 Tbs Wickles Hoagie & Sub Sandwich Relish (Adds some heat)
1/2 Cup Onion -- chopped
1/3 Cup Blue Cheese Salad Dressing
4-6 Tbs Liquid Smoke – omit if the fish is smokey enough
BBQ Seasoning of choice to sprinkle on the fish when ready to smoke
Brine
2 Cups Salt
1/2 Cup Favorite barbecue rub

PROCEDURE:

BRINE

1. Mix the seasonings in a quart of water and bring to a slow boil to dissolve the salt.

2. I then placed the cleaned mullet into a cooler and added a 10# bag of ice and covered with water and the brining solution.

3. Left in cooler over night and then removed the fish and ran running water over them in a large pot for about an hour.  This is done to remove most of the saltiness.

4. After the mullet were rinsed, placed on BGE with apple wood and smoked indirect @ 200°F for 2-2 1/2 hours.  Watching the temp of the fish  reach 150° and stay for about 30-45 minutes.  Careful not to over cook and dry out.

5. After the fish were cooked and cooled removed skin and bones, CAREFUL some small bones may sneak by.

Smoked Fish Dip

1. Mix the chopped fish with milk to cover and set in refrigerator for 30 minutes, remove and drain, but do not rinse.

2. Mix all the other ingredients with a hand mixer and add the drained fish at the end.

3. Many of these ingredients may have the quantity modified.

Yield: 9 Pints

Recipe Type: Appetizer, Seafood

Source
Source: Richard Howe, 2016/01/27

BikerBob

My favorite-drop mullet in a cooler from the cast net. Clean. Fry. Eat. Fresh they are good, otherwise like all other fish the longer they are out of the water the more they deteriorate.