Dried the fish off with paper towels, cut slits in the sides, brushed with peanut oil, Himalayan salt and some seafood rub.
Set up the Performer to smoke using the snake method. A couple of handfuls of lump fired up in the chimney and tossed on the beginning part of the fuse. Foil under the fish on the charcoal grate. looking to smoke around 250 degrees.
One hour in the spawn was ready. Incredible. Creamy. Smokey. Sort Of like a smoked poached egg yolk.
Giving the redfish a little more time-
I’m gonna go out on a limb here and say there is no easier to prepare and cook on a kettle food that scores more impress points than salmon.
Literally a half a chimney of charcoal on one side, you spray the salmon with olive oil, hit it with salt, pepper and whatever other seasonings you might like and you place it offset the coals til it hits 150 degrees internal temp.
So easy, so sensational. For the brothers out there- you got a date with a special lady? Hit ’em up with this recipe, it’s a panty dropper for sure.
Keep It Simple Stupid.
So often we get caught up in complex recipes with a million ingredients when some of the best things are simple to make with just a few.
Shrimp peeled and deveined. Swathed in butter and minced garlic.
A half a chimney of charcoal spread evenly on the bottom of the charcoal grate.
A turn or two and when the grill flares up from the dripping butter close it to snuff out the flames. Easy Peasy lemon Squeezy. 5 minutes prep time 5 minutes cook time.
Letting the tuna marinade in the soy/ginger/sesame/red pepper flake mixture for a couple of hours before smoking them between 175-225 for a couple of hours.
7:20AM Cleaned the mackerel by head and gutting them and then making cuts every 3/4 of an inch down each side of the fish so the marinade will penetrate.
Next patted them dry with paper towels and placed them in my go-to fish marinade-
soy/ginger/sesame seed/red pepper flakes.
I’ll let them sit in the marinade til 9:30 or so. Check back around 10 for the next update!
Changed plans and opted for the Kettle as it was such a small cook. Set up the kettle for the snake method (arrange a fuse of coals around the perimeter so the coals act as a fuse with only so many coals going at once) looking for 225-250 degree grate temps.
Once it hit 200 I shut down the bottom vent to 3/4 closed and left the top vent wide open.
Placed the mackerel on offset of the coals.
First deheaded, gutted and scaled the whiting. Then gave them a bath in some soy/sesame/ginger/red pepper flake marinade for about an hour.
Then took them out of the marinade and placed them on the grill grates to dry for an hour or so while getting the coals set up for smoking using the snake method on the Weber Kettle.
When the temps on the Kettle reached 190 I placed the marinade and dryer whiting on.
Looking to bring them up to about 140 degrees internal temp. Check back in to see the results!
After 45 minutes I pulled off a small one and OMG!
Fillet falls right off the bone
I’d say that was a success!
One of my fishermen was kind enough to donate some tuna to the cause. -A simple soy/sesame/red pepper flake marinade overnight and now they are placed on the grates to dry for an hour or two.
Light eight briquettes in the chimney and set up the charcoal basket in the smoker using the snake method with cherry chips and mesquite chunks. The charcoal will slowly work its way around not having the entire basket of charcoal going at once will help keep the temps down. We are looking to smoke around 250 degrees.
The tuna is placed with small gaps in between so the smoke can come on up through hitting each piece of tuna. The Maverick 732 grate probe is placed and another probe for the internal temp of the tuna. We will look to bring the internal temp on the tuna to about 135 F.
130 degrees internal temp, Pulled the steaks off.
Grilling Calamari (Squid) on a Weber Kettle With Two Different Marinades
The calamari grilled with the butter/evoo/minced garlic/salt/pepper marinade was very good. The calamari grilled with the soy/ginger/sesame/red pepper flakes was absolutely ridiculous and I’m not sure I’ll ever be able to enjoy calamari any other way after this. It was OUTSTANDING!!!!
Key is to get the grill red hot and then get a little char on the calamari basting them once or twice quickly over high heat while they are on the pit. A little flare up is not a bad thing as the char will give it great flavor. Note: “char” not burnt.