Hey Bluerunner

fishingwithblue · #1 05-14-2008, 08:19 AM

Sorry, I just noticed I left you hanging on the smoke mullet issue. As for putting oil on the flesh side...you can if you want but mullet, kings and spanish already have a high oil content in the flesh. I like a good out side crust on the fish to help seal in some moisture....unless you are making mullet jerky then just dehydrate the heck out of it. The funny thing is we eat mullet jerky during hunting season and deer jerky fishing off the beach in the summer. I have also had great success with "candy coating" king fish on the grill with a cedar board. I make a mixture of 1 cup brown sugar, handful koshersalt, 3/4 cup of dried thyme and lots of fresh cracked black pepper. Blend this in a food processor to combine well and break up any clumps. Lightly oil the dry flesh side and rub in the dry rub. Get the grill super hot and put the fish on over indirect heat. Let it go for 30-40 min and reduce the heat and let it go until the flesh gets kinda hard with the caramalized brown sugar.

Blue_Runner · #2 05-14-2008, 12:21 PM

FWB - thanks for the update...I had forgotten that you left me hanging. You are forgiven but don't let it happen again! And for punishment you must take 1000 photos next time you smoke something on the grill.

BlUeRuNnEr

Blue_Runner · #3 05-14-2008, 12:23 PM

One question - where does the "cedar board" come into play? I thought you were going to say throw away the king and eat the board LOL! Or maybe you are setting me up??

Zebra · #4 05-14-2008, 01:34 PM

Hey Blue, ive cooked with these cedar boards, you need to soak the wood for a good hour. and put the fish of choice, ive even put salmon on the cedar boards right on the grill over Hi/Med heat and cook till fish flakes. No flipping needed... Gives the fish alittle cedar smokey flavor...You will be happy and the presentation at the table with the fish on the cedar board is great. They say you can reuse the cedar board after the first use but i just trash them after once. The longer you soak the wood the less it burns on the bottoom...watch lowes or h.d. they put them on sale all the time. I'll put pics up next time i use this method. I do like my weber grills.

Blue_Runner · #5 05-14-2008, 01:55 PM

Really? That is interesting. All these years and I've never heard of such. Sounds yummy though. I might try it with a slab of hickory

fishingwithblue · #6 05-14-2008, 02:29 PM

Quote:

Originally Posted by Blue_Runner

Really? That is interesting. All these years and I've never heard of such. Sounds yummy though. I might try it with a slab of hickory

No set up Blue......the cedar or hickory would do great. However, if you get my bluefish recipe it does include a pot of water and a brick......boil the bluefish together with the brick, throw it out, eat brick........that same joke is told a million different ways from Maine to the Florida Keys, gotta love it. The northern bluefish fisherman should start firing back anytime now.