BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: iceman on August 23, 2009, 01:03:27 PM

Title: Smoked Halibut Brine Contest
Post by: iceman on August 23, 2009, 01:03:27 PM
Okay folks here's a little project for you to ponder.  ???

I'm looking for a good brine to use on halibut. Now, don't forget that halibut is very lean and dries out if cooked even a hint to much. Sooooo put those thinking caps on and see if you can help this old boy out. I have a freezer full to smoke up this year and want to make some really good smoked treats up for friends.
If you do come up with a brine that works for me I will send a package of iceman's BBQ sauce and rub down your way as a thank you gift.
Thanks again for the help and KEEP ON SMOKING friends.
Pat and Ann and the critters.
Title: Re: Smoked Halibut Brine Contest
Post by: Tenpoint5 on August 23, 2009, 01:15:55 PM
Pat could you send some to me to do some sample recipes on? Last time I had good halibut was some deep fried halibut at the Alaskan Salmon Bake in Fairbanks.
Title: Re: Smoked Halibut Brine Contest
Post by: Habanero Smoker on August 23, 2009, 01:35:21 PM
The prize is well worth the challenge.
Title: Re: Smoked Halibut Brine Contest
Post by: Caneyscud on August 24, 2009, 05:29:54 AM
Wish I could help you out there Pat.  The last time I had enough halibut to do anything with, I would sprinkle it with cajun spice, and some salt and a pat of butter and put on indirect heat on the grill and smoke till done - didn't take long.  If'n it did get dry, I would make smoked halibut dip with it.  Tasty.
Title: Re: Smoked Halibut Brine Contest
Post by: Kummok on August 24, 2009, 10:19:34 AM
Still haven't messed around with "the other white meat" but I'll do some checking around and see what comes up w/ my local Sourdough friends.....
Title: Re: Smoked Halibut Brine Contest
Post by: pensrock on August 24, 2009, 11:04:10 AM
I rarely get halibut let alone have any to play with, wish I could help.
Title: Re: Smoked Halibut Brine Contest
Post by: Hopefull Romantic on August 24, 2009, 02:47:09 PM
Hi there Iceman,

I have recently come across this brine recipe that is good for several types of fish including Halibut. I have tried it on Salmon and it worked just fine maybe you would have similar success on Halibut. Her is the link:

www.corpusfishing.com/smokingfish.htm 

I would probably add some olive oil to that since halibut is a less fatty fish.

HR
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on August 24, 2009, 08:19:58 PM
Still haven't messed around with "the other white meat" but I'll do some checking around and see what comes up w/ my local Sourdough friends.....

Thanks Kummok
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on August 24, 2009, 08:20:58 PM
Hi there Iceman,

I have recently come across this brine recipe that is good for several types of fish including Halibut. I have tried it on Salmon and it worked just fine maybe you would have similar success on Halibut. Her is the link:

www.corpusfishing.com/smokingfish.htm 

I would probably add some olive oil to that since halibut is a less fatty fish.

HR

Thanks!!! I'll give it a try.  ;)
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on August 24, 2009, 08:23:06 PM
Pat could you send some to me to do some sample recipes on? Last time I had good halibut was some deep fried halibut at the Alaskan Salmon Bake in Fairbanks.

Guess I need to check on that sample project. I'll run it by Ann  ;D
Title: Re: Smoked Halibut Brine Contest
Post by: Tenpoint5 on August 27, 2009, 07:48:00 AM
Pat,
I havent found any brines as of yet, but i only looked in my two culinary textbooks. I have found a Seafood and Poultry rub, in a book I was printing at work, that you may wish to try.

Seafood and Poultry Rub

1/3 cup Fresh Cracked Pepper
1/3 cup Kosher Salt
1/3 cup Lightly packed Brown Sugar
1/3 cup Paprika
1/3 cup Cumin
2 Tbs Cayenne Pepper
2 Tbs Ground Allspice
2 Tbs Ground Ginger

Using your hands rub it onto Seafood or Poultry before Grilling

Hopefully that will get you a little closer to your goal.
Title: Re: Smoked Halibut Brine Contest
Post by: stillsmoking on August 27, 2009, 05:42:12 PM
Hi Iceman, it has been a while since I have been on here so am just seeing your post.  I have fooled around with halibut a bit now and then and as you say it is tricky due to the lack of fat.  I will look around and see if I wrote anything down.  I recall white wine, cayenne, dill, onion, garlic and probably apple juice but not much else.  I really do like smoked halibut though when it comes out right.  I am sure I used apple wood.  Good luck on the search and please share the results of what you find out.
Title: Re: Smoked Halibut Brine Contest
Post by: Kummok on August 27, 2009, 09:43:03 PM
OK, Ice....I've checked with the two salmon sourdoughs that I had in mind and they both say, "Don't bother"....They've tried several ways and it still comes out like "a bar of soap". (One of them fed me smoked moose ribs during the discussion...GLAD you asked!!)  Now for most, that might be "nuff said" but to those on THIS forum, that's like throwing down the gauntlet! I say Smoke On! There's gotta be a way to make this nasty, dry bottom fish taste good coming out of a Bradley....I'm thinking oil injection or some other way to get the oil content up where it needs to be to help permeate the smoke flavor?!?!?  Anxious to hear if you come up with anything BEFORE I start experimenting this winter!
Title: Re: Smoked Halibut Brine Contest
Post by: Tenpoint5 on August 27, 2009, 10:47:18 PM
Still Smoking is this the Brine you was talking about?

2qts water
1/2 Cup salt
1/2 Cup brown sugar
2 TBsp black pepper with lemon
2 TBsp dried onion flakes
2 TBsp dried garlic flakes
1 TBsp chili powder
2 Tbsp dried dill

Will marinate the for about 30 minutes then smoke at 210 for 30 minutes and check for doneness.
Title: Re: Smoked Halibut Brine Contest
Post by: Tenpoint5 on August 27, 2009, 11:09:33 PM
Here's one from a fella named Steve McClure has a guide service in Soldotna

HOW TO MAKE ALASKAN SMOKED SALMON or HALIBUT
Cut 2 - 3 inch Alaska salmon strips across from top to bottom - leave the skin on. Use 1 1/2 gallons of brine for every 3 pounds of fish. Brine fish overnight (or 8 hours) in the refrigerator. For Alaska Halibut cut approximately 2 x 2 x 8 inch chunks closest to the skin, leave skin on.

Basic Brine

Prepare a brine of 3 1/2 cups sea salt in about 1 1/2 gallons of cold water in a very large plastic, stainless steel, or crockery container. (I use a 3 gallon buckets and remove a shelf or 2 in the refrigerator) Red or white wine can be substituted for a portion or all of the water, if desired. Stir the salt until a saturated solution is formed. You may use just this to brine or add your own flavoring.

Flavoring Favorite Add:
• 5 cups brown sugar
• 3 cups soy sauce
• 2 1/2 cups vinegar
• 1 cup worchesterchire sauce
• 9 cloves minced garlic
• 1/2 cup onion powder
• 1/4 cup red pepper powder(optional)
• 2 fresh lemons - juice and peels
• 1/4 cup black pepper

Allow to sit 1/2 hour stirring every 10 minutes. Allow to rest until sediments sink to bottom, about 1/2 hour, and carefully place your fish fillets loosely packed in brine solution.

When the curing is over, lift the fish out and allow them to drip. Do not try to rub off the excess brine. An important chemical process has occurred during the cure. Proteins from the fishes' flesh have leached into the brine. The thin coat of brine now covering the flesh is rich with these proteins.
After curing, the fish is rinsed to remove the salt and other curing ingredients from the surface, then allowed to dry in cool flowing air until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves several functions, as first, it provides an ideal surface for the smoke flavor to adhere to and helps seal in the remaining moisture through the smoking process, and secondly, it prevents the fats in the fish from rising to the surface and spoiling. Drying is accomplished at room temperature. Place the fish splayed on a wire rack, skin down in front of a fan for about an hour. When the flesh is dry to the touch with no puddles of moisture, it is ready. At this point, you will be able to feel the pellicle. The fish will probably feel a bit oily too. That is natural. They are now ready to smoke. (Small outdoor smokers are commonly available at reasonable prices) Place skin down on smoker racks with space between each piece. Smoke until it LOOKS done (usually a few hours or longer). Test a larger piece on top rack, if still wet and mooshie in the middle return to smoker for a bit. You may see the bottom rack is done, remove fish, vacuum pack and freeze if storing long periods. Store in refrigerator otherwise.
Title: Re: Smoked Halibut Brine Contest
Post by: Tenpoint5 on August 27, 2009, 11:20:58 PM
I can't Sleep So instead of waking up the house doing something at this time of the night so I'll keep looking and posting what I find.

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.

So far, I’ve used this brine on Spanish mackerel, halibut,
Title: Re: Smoked Halibut Brine Contest
Post by: Tenpoint5 on August 27, 2009, 11:40:11 PM
Kummok may remember this posting.
 Smoked Halibut??? (http://forum.bradleysmoker.com/index.php?topic=4500.0)
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on August 29, 2009, 10:21:48 AM
I'll have to try those recipes out Tenpoint5. Thanks for the posts. When I get back from the slope the R&D will begin.
Title: Re: Smoked Halibut Brine Contest
Post by: dbrown1 on August 31, 2009, 01:03:54 PM
I will be trying this myself next week... maybe too late but I will let you know what I come up with
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on September 03, 2009, 02:01:49 PM
I will be trying this myself next week... maybe too late but I will let you know what I come up with

Keep us posted on your results.  :)
Title: Re: Smoked Halibut Brine Contest
Post by: dbrown1 on September 03, 2009, 04:55:37 PM
Will do... I am being forced to go camping with the inlaws this weekend so no smoked halibut... but as soon as I get er done I'll let you know.
Title: Re: Smoked Halibut Brine Contest
Post by: dbrown1 on September 22, 2009, 08:45:15 AM
Well I smoked some halibut, I used the recipe from Bradley (alder wood smoked Halibut)
Sorry no pics... but it turned out great I would suggest giving that a try.
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on September 22, 2009, 09:18:41 AM
Well I smoked some halibut, I used the recipe from Bradley (alder wood smoked Halibut)
Sorry no pics... but it turned out great I would suggest giving that a try.

Is that recipe out of the Bradley recipe book? If so I don't have that one. Can anyone get me a copy of the recipe?
Thanks;  Pat
Title: Re: Smoked Halibut Brine Contest
Post by: Mr Walleye on September 22, 2009, 09:47:00 AM
Here ya go Ice....

http://www.bradleysmoker.com/alder-bisquette-recipes.asp#6

All their recipes are on line now...

http://www.bradleysmoker.com/recipes.asp

Mike
Title: Re: Smoked Halibut Brine Contest
Post by: dbrown1 on September 22, 2009, 04:39:21 PM
Well I was just about to post that for ya, beat to the punch... Well I hope you like it I enjoyed it.
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on September 22, 2009, 06:23:05 PM
Thanks for the help folks. I think some sauce needs to go out to a few of you when I run the next batch. I'll pm you guys to get addys to send it to.  ;)
Title: Re: Smoked Halibut Brine Contest
Post by: shakesports on September 24, 2009, 09:45:20 AM
this may seem obvious but have you tried the "Alder Smoked Halibut" recipe off of the main Bradley site.  I used that recipe on some tuna and it turned out great. made a fantastic smoked tuna salad that worked well on sandwiches, salads, dips you name it.

shake
Title: Re: Smoked Halibut Brine Contest
Post by: dbrown1 on September 24, 2009, 04:57:38 PM
mmmm .. sauce  ;D
Title: Re: Smoked Halibut Brine Contest
Post by: iceman on September 24, 2009, 08:08:01 PM
Here ya go Ice....

http://www.bradleysmoker.com/alder-bisquette-recipes.asp#6

All their recipes are on line now...

http://www.bradleysmoker.com/recipes.asp

Mike

Thanks Mike, dbrown1,MW
Title: Re: Smoked Halibut Brine Contest
Post by: dbrown1 on September 25, 2009, 08:07:32 AM
You're quite welcome, glad I could help... Hope you enjoy the smoked Halibut
Title: Re: Smoked Halibut Brine Contest
Post by: Big Stick on October 03, 2009, 10:48:32 AM
I like my Halibut both fresh and simple.

1 gallon of water,to 1 cup of brown sugar,1 cup white sugar and 1 cup of salt.

12 hrs is a nice number to soak.
Title: Re: Smoked Halibut Brine Contest
Post by: Ilovefishing1966 on November 06, 2009, 09:18:07 PM
Brine For 20lbs Of Fish Fillets

1 Quart Of Water
2 1/2 C Kikkoman Soya Sauce(Do Not Substitute!)
1/4 C Kosher Salt
1 1/2 C Br Sugar
4 Inch Chunk Ginger(Sliced Thinly)
4 Garlic Cut Up
1/4 C Crown Royal Whiskey(Do Not Use Cheap Stuff!)

Brine For At Least 18 TO 24 Hrs

Alder Is Always My Choice For Fish But Its Entirely Up To Each Person