Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Smoked catfish anyone?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked catfish anyone?

    Here's my guide:

    Basic Brine
    2 C. Cold water
    1 T brown sugar
    1 T kosher salt

    For Fish add the following:
    1/2 t black pepper
    1/2 t onion powder
    1/2 t garlic power 
    1 bayleaf

    1/2" thick fillet
    Brine 30 minutes
    Smoke 150 to 175° for one hour
    Smoke at 200° for 30 minutes
    Smoke at 250° for 20 minutes

    3/4" thick fillet
    Brine for 45 minutes
    Smoke at 150 to 175° for one hour and 30 minutes
    Smoke at 200° for 30 to 45 minutes
    Smoke at 250° for 30 minutes

    1" thick fillet
    Brine for 45 minutes
    Smoke at 150 to 175° for one hour and 45 minutes
    Smoke at 200° for 30 to 45 minutes
    Smoke at 250° for 30 minutes

    1 1/2 thick fillet
    Brine for one hour
    Smoke 150 to 175° for two hours
    Smoke at 200° for one hour and 15 minutes
    Smoke at 250° for 45 to 50 minutes

    Remove from brine and pat dry. Dust with your favorite rub and smoke with your favorite wood. I use citrus.

    #2
    No pics???

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    Guest
    500
    ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    Yes
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
    /forum/free-deep-dive-guide-ebook-downloads