How do you smoke your mullet? - Pensacola Fishing Forum

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Old 08-16-2009, 10:46 AM   #1
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Default How do you smoke your mullet?

I have some silver mullet and a few black on the half shell, what do you put on them before they go in the smoker? I know some people use mustard or Tony's?
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Old 08-16-2009, 11:25 AM   #2
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Default RE: How do you smoke your mullet?

To make authentic, no BS, smoked mullet, you don't put anything on them but salt and cooking oil. You can omit or use lite salt if desired. Adding anything else is sacrilege IMHO.



You salt them then wipe it off and swab with cooking oil from time to time during the smoking process. The fish will turn a rich brown color and taste wondermously!



You can either 'hot smoke' at a higher temperature which cooks the fish, or 'cold smoke' which doesn't really cook the fish, at a lower temperature. I usually 'hot smoke' because I can't wait. C2


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Old 08-16-2009, 01:21 PM   #3
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Default RE: How do you smoke your mullet?





This is how I smoke mine



:letsparty
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Old 08-16-2009, 09:36 PM   #4
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Default RE: How do you smoke your mullet?

Quote:
Charlie2 (8/16/2009)To make authentic, no BS, smoked mullet, you don't put anything on them but salt and cooking oil. You can omit or use lite salt if desired. Adding anything else is sacrilege IMHO.

You salt them then wipe it off and swab with cooking oil from time to time during the smoking process. The fish will turn a rich brown color and taste wondermously!

You can either 'hot smoke' at a higher temperature which cooks the fish, or 'cold smoke' which doesn't really cook the fish, at a lower temperature. I usually 'hot smoke' because I can't wait. C2
I second recipe above, but I like to sprinkle on some course ground black pepper to add some kick.
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Old 01-16-2014, 09:42 PM   #5
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Default smoked mullet recipe

Ok I will divulge. paprika , kosher salt lightly, worshire sauce, a little brown sugar, and creole seasoning like Tony's, and squeeze a sour orange slices or tangerine while smoking. Any other recommended spices? My smoker has has a propane burner and grill attached.
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Old 01-16-2014, 10:03 PM   #6
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Cold smoke
Everglades seasoning
Teriyaki sauce
O ya oak wood
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Old 01-16-2014, 10:14 PM   #7
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I may get kicked off the forum for smoking mullet like this. I use a Big Green Egg since I don't have a smoker.

I use an electric fillet knife and fillet the mullet, removing the skin.

I then cut off the rib section since there isn't much to eat when it has been smoked. It also allows me to put more on the BGE

I season with olive oil, soy sauce, salt, and creole seasoning and throw on the BGE. I cook until it is done. I don't have a thermometer, I just eyeball it.

I like mullet smoked with the skin on, but i do like this better since it is less messy and tastes just as good
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Old 01-17-2014, 09:16 AM   #8
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Hey Floridadeputy meet fire228 !!
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Old 01-17-2014, 09:52 AM   #9
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Quote:
Originally Posted by Rickpcfl View Post
I may get kicked off the forum for smoking mullet like this.
Premeditated....

Quote:
Originally Posted by Rickpcfl View Post
I use an electric fillet knife
Dear Lord!

Quote:
Originally Posted by Rickpcfl View Post
removing the skin.
This is enough evidence for banishment right here.

Quote:
Originally Posted by Rickpcfl View Post
I then cut off the rib section
Wasting resources. I bet he doesn't use the backbones either.

Quote:
Originally Posted by Rickpcfl View Post
I season with olive oil
Who is this, Rachel Ray?

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I like mullet smoked with the skin on,
No need to backtrack here. You've already ruined it.

Quote:
Originally Posted by Rickpcfl View Post
but i do like this better since it is less messy and tastes just as good
Do you eat your BBQ and pizza with a fork too?


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Old 01-17-2014, 09:52 AM   #10
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They get Butterflied, Then Brined in this over night. I use a Turkey Leg Brine from this book.
Amazon Amazon








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