This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Seafood deluxe

  • Filter
  • Time
  • Show
Clear All
new posts

    Seafood deluxe

    I thought I'd treat myself today, I found some really nice Arctic Char in my store. It is like a trout, very nice fish.

    Click image for larger version

Name:	IMG_3475.jpg
Views:	71
Size:	73.0 KB
ID:	15994

    I stuffed it with lots of thyme and lemon, and dressed it with plenty of lemon and flaked salt. I used a string to hold it all together.
    Click image for larger version

Name:	IMG_3476.jpg
Views:	73
Size:	82.3 KB
ID:	15995

    Click image for larger version

Name:	IMG_3477.jpg
Views:	76
Size:	73.6 KB
ID:	15999

    After that I just placed it on my rec tec grill mat, and then on the grate. I smoked it at 300 deg F, until inner temp was 125 deg F.
    Click image for larger version

Name:	IMG_3479.jpg
Views:	72
Size:	106.3 KB
ID:	15998

    I usually make risotto when I serve fish, so I made an asparagus risotto to go with the char. Nice and creamy, with plenty of parmesan in it.

    Click image for larger version

Name:	IMG_3481.jpg
Views:	68
Size:	56.3 KB
ID:	15997

    I can highly recommend this one, it was a great meal!

    Attached Files

    Those rec tec mats, are those Frog Mats? I have some, they work great for smoking fish.

    So how much of that on the plate gets eaten, and digested, and absorbed??
    Last edited by Jerod Broussard; September 6, 2014, 01:14 PM. Reason: Forgot a stinkin' "?" mark. ugghhhh


      Yes, I believe they are known as frog mats. Really smart (and cheap), plus you can put them in the dishwasher. Regarding what to eat: I would calculate 1 fish for 2 people. You remove the head, tail and skin. Or actually just leave it "on". The skin peels off super easily, so you just eat the meat until you hit the back bone, then either pull the whole backbone entirely off, and continue eating, or just flip the fish over. This works well with all fish. You could do the skinning and deboning beforehand, but I really like the "whole fish" presentation.


        Where I am from "presentation" goes out the window. We sometimes fried smaller catfish whole, after gutting/eviscerating, of course. I prefer filet's myself.


          Looks great Henrik! Very nice photos, and thanks for putting them in there BIG!
          I love risotto!


          • DWCowles
            DWCowles commented
            Editing a comment
            How do you put big photos on here?

          • Henrik
            Henrik commented
            Editing a comment
            Thanks! Yeah, I finally figured out how to work the attachments. The left hand button wouldn't allow pics bigger than 800px. Same thing when posting links, use the button in the "toolbar" instead, it is way easier.

          @DWCowles, use the attachment icon, upper right of every comment box, next to the "A", it looks like a clipboard with a paper clip. You can check out out picture posting tips here, which walks you through it.

          Thanks for asking!


            Ok, Thanks



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our†complete review.

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.