BBQ Smokers

[CowboyRon]

That's why we should encourage the Texans to eat beef ribs. Helps keep the cost of the better cuts of beef down for the rest of us.:thumbsup:

The Mexicans get beef ribs and cut the against the grain. Then they grill them like fajitas. They call them tablitas, not sure if that's the correct spelling. They are delicious.

 

[CowboyRon]

The Mexicans get beef ribs and cut the against the grain. Then they grill them like fajitas. They call them tablitas, not sure
if that's the correct spelling. They are delicious.

Here's a link
Barbecuebible.com ? View topic - Tablitas

 

[Hitechredneck1]

Anywho, just curious who on here shares the same hobby/passion? What smokers do you have and maybe we all can share BBQ recipes and rubs.

I have an Oklahoma Joe that looks a good bit like your new smoker. I have done a few changes to mine. I love cranking it up in all kinds of weather.

https://www.facebook.com/photo.php?f...type=1&theater

 

[IslandTractor]

Smoking some bluefish tonight. Using the electric and applewood. Brined with just salt solution for about three hours. Now smoking at about 190. Race with the weather as we are going to get some rain in a few hours. Smoking for two hours so far and internal temp is up to 140 which is about where it would be to serve "fresh". Had a taste which was very good but moist. Hoping to use the smoked fish in a cream cheese spread so would ideally get it a bit drier but we'll see. My smoker is open to the elements on a picnic table so I'm gonna have to quit when the rain starts and move it.

 

[CowboyRon]

Smoking some bluefish tonight. Using the electric and applewood. Brined with just salt solution for about three hours. Now smoking at about 190. Race with the weather as we are going to get some rain in a few hours. Smoking for two hours so far and internal temp is up to 140 which is about where it would be to serve "fresh". Had a taste which was very good but moist. Hoping to use the smoked fish in a cream cheese spread so would ideally get it a bit drier but we'll see. My smoker is open to the elements on a picnic table so I'm gonna have to quit when the rain starts and move it.

What I do in a situation like that is just to finish it off in the oven. It comes out just as good.

 

[dragoneggs]

Smoking some bluefish tonight. Using the electric and applewood. Brined with just salt solution for about three hours. Now smoking at about 190. Race with the weather as we are going to get some rain in a few hours. Smoking for two hours so far and internal temp is up to 140 which is about where it would be to serve "fresh". Had a taste which was very good but moist. Hoping to use the smoked fish in a cream cheese spread so would ideally get it a bit drier but we'll see. My smoker is open to the elements on a picnic table so I'm gonna have to quit when the rain starts and move it.

What exactly is bluefish... I know blue fin tuna... but I eat that raw!

 

[IslandTractor]

What I do in a situation like that is just to finish it off in the oven. It comes out just as good.

I got it up to 145+ and I think I will declare victory. It tastes great but isn't very dry. I'll do the drier jerky style next time. Bluefish season (part 2) is starting up and I imagine there will be plenty of opportunities to smoke some more.

 

[CowboyRon]

I got it up to 145+ and I think I will declare victory. It tastes great but isn't very dry. I'll do the drier jerky style next time. Bluefish season (part 2) is starting up and I imagine there will be plenty of opportunities to smoke some more.

Smoked fish does sound good. I would be afraid to try something new like that. I'm afraid I would mess it up.

 

[IslandTractor]

What exactly is bluefish... I know blue fin tuna... but I eat that raw!

I see you are in the northwest. I believe bluefish are limited to the east coast. They are voracious predators that migrate in large schools up and down the eastern seaboard. Not certain if they get all the way to Florida but they come up the coast to Maine in early summer and then back down south at the end of summer. They grow up to 15-20 lbs but most are caught in the 4-8 lb size. They bite at virtually anything so shiny lures rather than bait are typically used. When they are biting it's common to get half a dozen in ten minutes. They're dangerous to fingers once landed so are usually stunned with a bat before removing the hook.

They must be eaten fresh or smoked as they are very oily and don't preserve well with freezing. Relatively strong taste compared to white fish and stronger than salmon. Some folks love it and others don't. Smoked bluefish in a cream cheese spread is heaven.

John Hersey (the reporter who documented Hiroshima in 1946) wrote an interesting book called "Blues" that cleverly discusses the marine biology, angling and cooking of bluefish off Martha's Vineyard where he lived. If you are interested in learning about bluefish and why east coast fishermen get excited when the blues are running it is a great read.

 

[dragoneggs]

I see you are in the northwest. I believe bluefish are limited to the east coast. They are voracious predators that migrate in large schools up and down the eastern seaboard. Not certain if they get all the way to Florida but they come up the coast to Maine in early summer and then back down south at the end of summer. They grow up to 15-20 lbs but most are caught in the 4-8 lb size. They bite at virtually anything so shiny lures rather than bait are typically used. When they are biting it's common to get half a dozen in ten minutes. They're dangerous to fingers once landed so are usually stunned with a bat before removing the hook.

They must be eaten fresh or smoked as they are very oily and don't preserve well with freezing. Relatively strong taste compared to white fish and stronger than salmon. Some folks love it and others don't. Smoked bluefish in a cream cheese spread is heaven.

John Hersey (the reporter who documented Hiroshima in 1946) wrote an interesting book called "Blues" that cleverly discusses the marine biology, angling and cooking of bluefish off Martha's Vineyard where he lived. If you are interested in learning about bluefish and why east coast fishermen get excited when the blues are running it is a great read.

Okay yeah... thanks for the education. Blue fin is the coveted tuna. Big in the Pacific ocean and demands premium pricing. Went out salmon fishing last week off the mouth of the Columbia river.