King Mackerel?

bigmikej

A buddy caught some king mackerel on a fishing trip and he wants me to try it on the egg. Any cooking suggestions?[p]Thanks again!

Smokey

bigmikej,[p]No specific recipe, but Dizzy Pig's Tsunami Rub would probably be good! I think cooking direct at 350 would work!
[ul][li]DizzyPig BBQ[/ul]

The Other Dave

bigmikej, Mackerel is an oily fish. Use any grilled salmon recipe. Let us know how it turns out.[p]BTW my favorite way with salmon is just alot of garlic, alot of ginger, alot of butter, and alot of soy sauce. Hot pepper and herbs optional. Wrap all in foil and egg at about 350 until done depending on size. I have tried this with spanish and king mackerel with good results.

Banker John

bigmikej,
I prefer to slow smoke my kingfish. I filet the fish, remove the rib cage and leave the skin on. I then cut each file into 4" pieces (this makes for easier placement on the grid). I set up with an inverted platesetter, grid and a second raised grid. [p]Coat the filets with kosher salt and black pepper and place in fridge overnight. the next morning, pull from fridge and let come to room temp. the moisture on the surface of the fish will become a sticky/tacky goo. This is good! It takes about 1 - 1.5 hours to tack up real well; about the same time to fill the fire box, light & stabilize the egg.[p]For wood smoke, I prefer grapefruit, orange or lemon. If you live on the coast and can find a swamp bay, they work REAL well, but are harder to find. Mongrove is the best, but also illegal to cut.[p]I smoke at about 200-215 as heavy as I can get the smoke. Once I place the filets on the grid, I let them go for the first 75 minutes, then every 20 minutes, I baste the filets (see below). The hard part of this process is knowing when to remove the fish. I prefer a firm dry texture, but not too dry. I usually end up somewhere around 4.5-6 hours depending on the thickness of the filets.[p]To bast the filets, I melt 2 sticks butter and add 1 tbsp fresh cracked black pepper and 1 tbsp paprika. I use a paint brush to paint it on. Place aluminum foil down on a table top next to the egg. Open the dome, remove the grids quickly (oxygen makes the temps spike), baste the filets and replace. For the first 3 bastes, I will lightly sprinkle with kosher salt and fresh black pepper.[p]Great side dishes are cole slaw, baked beans and pound cake. A pony keg and 20# of fish make for a GREAT picnic![p]I hope this helps and enjoy.[p]Banker John

smokeypete

bigmikej,
i have been cooking fresh kingfish on a weber grill for the last 15 years while vacationing in the fla. keys. banker john has it right when it comes to smoking. almost my recipe to the "t" the only difference is i use chef proudomme's seafood magic in the brine process with a half and half mixture of kosher salt and brown sugar. i let it sit overnite and smoke it for 4 hours the following day. however, many think kingfish isn't so good eaten fresh off the grill, i disagree. filet the fish, slather with olive oil. zest a lemon and squeeze on lemon juice, salt and pepper. line a pan with foil, cut onion rings into the bottom of the pan, lay the marinated filets on the onion rings skin side down,drizzle over the marinade, put some wood of your choice on the coals, close the egg and let her rip for 10 minutes and you have a tasty feast awaiting you. just be sure the fish is fresh.mmmm.. sounds good, i can hardly wait until january!