What's on the smoker today?

[INMT]

Into the oil they go.

 

[WildWill]

 

[WildWill]

Pulled pork sandwich tonight carnitas tomorrow.

 

[shannerdrake]

The other day during a freezer diving expedition, I found a couple of wild turkey leg quarts I had forgotten about. With season around the corner, I’ve been thinking about birds a lot, so I was excited to eat some.

Trying something new. Brined it for a day. Dry rub and smoked for 2.5 hours. Finished in a pressure cooker with bbq sauce, apple juice, and cider vinegar. Then pulled and sauced the meat. About as good as wild turkey legs get!

 

[Gellar]

I have a bag of catfish filets that were given to me by a guy that we let deer hunt. He says they are channel cat and flathead cats. My wife won't eat fried catfish because they tasty "fishy." I think I'm going to smoke a batch of them. I've smoked a lot of salmon, but never catfish. Their are a few fish markets around here that make smoked catfish and I occasionally will buy a filet. I am envisioning a smokey, salty, sweet flavor. Looking at recipes for smoked catfish I think I am going to go with a dry cure of salt and sugar for a few hours before smoking. While I'm smoking I'm going to glaze the filets with honey or maple syrup. Has anyone smoked catfish before that can provide tips and advice?

 

[shannerdrake]

I have a bag of catfish filets that were given to me by a guy that we let deer hunt. He says they are channel cat and flathead cats. My wife won't eat fried catfish because they tasty "fishy." I think I'm going to smoke a batch of them. I've smoked a lot of salmon, but never catfish. Their are a few fish markets around here that make smoked catfish and I occasionally will buy a filet. I am envisioning a smokey, salty, sweet flavor. Looking at recipes for smoked catfish I think I am going to go with a dry cure of salt and sugar for a few hours before smoking. While I'm smoking I'm going to glaze the filets with honey or maple syrup. Has anyone smoked catfish before that can provide tips and advice?

Not a lot of experience but your plan sounds good. I would take extra time trimming the filets and make sure you get any fat and dark meat off. I also like to put my catfish filets in a big bowl and run them under cold tap water for 20-30min. I’m amazed how much that flushes off of them and kills any potential for “fishy” flavors.

Flathead is top shelf fish in my book.

 

[Gellar]

Flathead is top shelf fish in my book.

Mine as well! My wife eats and enjoys it when she does not know its catfish.

 

[Potsie]

We tore through the last batch of smoked jalapeños. View attachment 364146

Smoking the next. Holy chit these are good, we put them on everything.

View attachment 364147

Just smoke then into the oil? Anything special to get the smoke to stick? Salt?

 

[INMT]

I haven’t added anything. They retain their smokiness in the oil. They also impart smoked flavor to the olive oil. We cook with it, use it for dressings and marinades, etc.

 

[mtmuley]

Got some beef back ribs. Going on the pellet grill. Looked at the web, but you guys know stuff. Let me know. mtmuley

 

[Nick87]

Got some beef back ribs. Going on the pellet grill. Looked at the web, but you guys know stuff. Let me know. mtmuley

Coarse salt and pepper and wrap at 170 ish.

 

[mtmuley]

Coarse salt and pepper and wrap at 170 ish.

Cook to 205? mtmuley

 

[Nick87]

Cook to 205? mtmuley

Yep.

 

[Nick87]

You can spritz with apple juice.

 

[Potsie]

Cook to 205? mtmuley

I’d pull at 195 - 198ish, then stick ‘em in a cooler and let them rest. They’ll come up to 205 easy enough.

 

[Bigjay73]

Cook to 205? mtmuley

If you're at altitude, I'd pull them lower than the boiling point of water at whatever elevation you're at

 

[mtmuley]

225 or 250 for grill temp? mtmuley

 

[Potsie]

225 until you wrap, then you can cheat it up afterwards.

As soon as you wrap it “smoking” stops and you start baking/steaming.

 

[Schutzhund]

Dumb question, what are you wrapping them in? Never done that.

 

[Nick87]

I prefer paper. Personally.