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Old 10-15-2011, 11:26 AM   #1
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Default 10-12 Late Pics.

Sorry for the late pics., been under the weather. Post was BEFORE THE STORM. Had 4 fish right at 20 inches and 13 total. Redfish under every light and caught 20 or more and kept one for the smoker. Will be enjoyed tonight with the game. Only got to go for about two hours before the lightning started.
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Old 10-15-2011, 11:32 AM   #2
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Smoked redfish? Never tried it... Tell me more.
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Old 10-15-2011, 11:32 AM   #3
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Sweet catch
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Old 10-15-2011, 12:07 PM   #4
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Quote:
Originally Posted by Prince Caspian View Post
Smoked redfish? Never tried it... Tell me more.
I'd like to know also!
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Old 10-15-2011, 02:02 PM   #5
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Mouth waters seeing the pics. haha Nice catch!
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Old 10-15-2011, 02:32 PM   #6
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I use Johnny Frenchs recipe for brine and soaked the redfish fillets over night in the refrig. (those are redfish on the half shell) It took about 2 1/2 hours to smoke them. I was using a Mr Smoker and charcol and a pecan log about 12 inches long, that had been soaked in water. Heres johnnys recipe and allways leave the scales on and smoke scales against the heat.

French’s Un-Briny Brine

1 cup water
1 cup white cooking wine
1 cup Worcestershire sauce
1 cup lemon juice
2 cups brown sugar
1 teaspoon black pepper
1 teaspoon Tabasco sauce
1 tablespoon onion powder
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes

Mix until sugar dissolves. Makes enough to brine 5 pounds of filets. If desired, substitute kosher salt or pickling salt for half the sugar. Do NOT use iodized salt.
Redfish, pompano and even mullet work well with this recipe.
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Old 10-15-2011, 04:26 PM   #7
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Thanks for posting! It sounds really good. I'll definitely add it to the must try list.
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Old 10-15-2011, 05:23 PM   #8
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gosh i miss smoking salmon i caught back in chicago...gotta try this! thanks
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Old 10-16-2011, 12:14 AM   #9
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Thanks for the report, the photos and the recipe.
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