mullet + brine + smoke + cream cheese+ lemon + garlic + chive + Worcestershire = magic
this ain’t the first time old barbawang has posted this, just a refresher for the noobs.
have ever tried smoking and or roasting the garlic? I think that would add another level of complexity…
That said, looks like a winning combination to me…
“Endeavor to Persevere.
Give,Give… Never Take.”
EC
Local Mullett ???
Those are some grown mullet!
Smoked mullet is amazing!
Sounds pretty dang good – is there anything special about the brine?
1994 Hewes Redfisher 18, 2004 Yamaha 150 VMAX
Malibu X-Factor Kayak
id eat that mullet by itself… that looks amazing
takes me back to when I was a kid. my dads buddy paul would always have a few stashed in his flats boat for snacks
“mr keys”
nice post bw
why don’t you see fried mullet in here like on the gulf coast?
Tell me about this brine?
quote:
Originally posted by PeaPodnice post bw
why don’t you see fried mullet in here like on the gulf coast?
because of “pluff” mud!
salty winter mullet are good here, IMO. old da moons once asked me why I wanted to “eat bait”, so I made him try some. his next words were “can I buy some of that from you?”
I use a simple brine, 1c:1gal sea salt:water
I’ve tried using sugar with it, adding herbs and wine and all kinds of other things… I don’t think the aromatics make a difference and I really don’t care for any sweetness in it, so I just go with salt. 4-6 hours soak time for every 1/2" of fillet thickness, I’ve done blues, Spanish and kings all with good results. I like mine to turn out like jerky, puts a ton of smoke in them and makes a great boat snack as NC said.
Brine, drink beer, allow to dry at room temp to form pellicle, drink beer, put on greased racks. Fire up a chimney full of Kingsford, drink beer, hit them with heat under a small water bath that will cook off after an hour, drink beer, frequent oak chunks, stir coals after beer #6 or so, leave them on the coals overnight and pull them off them in the morning.
for the dip, I’ve never smoked the garlic because I like a lot of bite from mine. cream cheese is an excellent vehicle for all the strong flavors in this, and it takes a couple days in the fridge for them all to mix. let the dip come up to room temp before serving though, it’s hard as a rock right out of the fridge. if you can manage to hide some in an unmarked container, it will keep for weeks… but if your wife knows it’s there, good luck!
Thanks! I gotta try it soon – do you notice much of a difference between the taste of mullet caught during different times of the year?
1994 Hewes Redfisher 18, 2004 Yamaha 150 VMAX
Malibu X-Factor Kayak
quote:
Originally posted by barbawangBrine, drink beer, allow to dry at room temp to form pellicle, drink beer, put on greased racks. Fire up a chimney full of Kingsford, drink beer, hit them with heat under a small water bath that will cook off after an hour, drink beer, frequent oak chunks, stir coals after beer #6 or so, leave them on the coals overnight and pull them off them in the morning.
knew I liked this guy…
The Morris Island Lighthouse www.savethelight.org
I met a guy that was crawling through the rocks at the beach throwing net catching giant mullet. The meet looked decent, he said he uses sales and makes fish jerky.
Smoked mullet is God’s gift to Minorcans. Better than jerky.
It’s pretty simple, catch your mullet on the beach, not back up the creeks where they been eating shimmy green stuff.
Clean as soon as possible and cover it in datil pepper sauce, apply bourbon and beer to the person or persons smoking the mullet. Smoke the mullet. Apply more bourbon and beer to the person smoking the mullet. Eat the mullet drink the beer, you had enough bourbon.