One fish, two fish, red fish, blue fish

Ok, here goes:

2 bluefish filets (from a good sized one, not one of the snapper blues)

brine:
1 gallon water (my well water, iron and all)
1 heaping cup kosher salt
1 heaping cup brown sugar
dash cider vinegar
black pepper

Brine the fish overnight and then take out of the brine and transfer to a
vat of apple cider. Let it soak for half a day and then remove and place in
the refrigerator to dry for a couple of hours or until you're ready to cook
it, when you'll remove it from the Kelvinator and let it sit on the counter
for an hour so it's not cold going on the fire.

Set up the smoker so it's indirect heat. I use a foil covered pizza stone
in my Kamado. Build a fire in the smoker, base fuel is lump charcoal and
add chunks of fruit wood, apple or pear are best. Small fire, let it burn
clean of the billowing smoke and get it down to about 200, maybe 225.
Blues are oily so they're forgiving about spikes in temperature, but you do
want to keep it down in that range.
Cook for 2 hours or so and remove and let rest. Grab some to eat, then
refrigerate the rest. I froze the hunk I brought out as it freezes well.
Serve with horseradish.

Jack Fishy

Jack Schidt® wrote:

> One fish, two fish, red fish, blue fish
>
> Ok, here goes:
>
> 2 bluefish filets (from a good sized one, not one of the snapper blues)
>
> brine:
> 1 gallon water (my well water, iron and all)
> 1 heaping cup kosher salt
> 1 heaping cup brown sugar
> dash cider vinegar
> black pepper
>
> Brine the fish overnight and then take out of the brine and transfer to a
> vat of apple cider. Let it soak for half a day and then remove and place in
> the refrigerator to dry for a couple of hours or until you're ready to cook
> it, when you'll remove it from the Kelvinator and let it sit on the counter
> for an hour so it's not cold going on the fire.
>
> Set up the smoker so it's indirect heat. I use a foil covered pizza stone
> in my Kamado. Build a fire in the smoker, base fuel is lump charcoal and
> add chunks of fruit wood, apple or pear are best. Small fire, let it burn
> clean of the billowing smoke and get it down to about 200, maybe 225.
> Blues are oily so they're forgiving about spikes in temperature, but you do
> want to keep it down in that range.
> Cook for 2 hours or so and remove and let rest. Grab some to eat, then
> refrigerate the rest. I froze the hunk I brought out as it freezes well.
> Serve with horseradish.
>
> Jack Fishy
>
>

Nice one, Jack!

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Jack Schidt® wrote:

>
> Brine the fish overnight and then take out of the brine and transfer to a
> vat of apple cider. Let it soak for half a day and then remove and place in
> the refrigerator to dry for a couple of hours or until you're ready to cook
> it, when you'll remove it from the Kelvinator and let it sit on the counter
> for an hour so it's not cold going on the fire.
>
> Jack Fishy

You used the wrong sig. It should have been Jack Upchuck. As anyone who
follows your directions will be doing shortly.

Whocares > wrote in
news:_x3lb.102426$gv5.89717@fed1read05:

> Jack Schidt® wrote:
>
>>
>> Brine the fish overnight and then take out of the brine and transfer
>> to a vat of apple cider. Let it soak for half a day and then remove
>> and place in the refrigerator to dry for a couple of hours or until
>> you're ready to cook it, when you'll remove it from the Kelvinator
>> and let it sit on the counter for an hour so it's not cold going on
>> the fire.
>>
>> Jack Fishy
>
> You used the wrong sig. It should have been Jack Upchuck. As anyone
> who follows your directions will be doing shortly.
>

It was delicious, smartass! Everything at the cook-in was fabulous.
(Who made those savory madeleines?)

--P

On Tue, 21 Oct 2003 14:55:12 GMT, Peter MacLeod
>It was delicious, smartass! Everything at the cook-in was fabulous.
>(Who made those savory madeleines?)
>
>--P

Rich McCormack, I think. Those were wonderful. I want THAT recipe!

Christine

Jack Schidt® typed:
> One fish, two fish, red fish, blue fish
>
> Ok, here goes:
>
> 2 bluefish filets (from a good sized one, not one of the snapper blues)
>
Snipped and printed recipe...

First cold snap we get, I'm heading for Sebastian Inlet to catch me a mess of
them blues!

I'll sure try this on a couple of them.

BOB