Has anyone done seafood in their smoker at all?
If so what, how, and what were the results?
Mrs. Commonsense wants to know.
Commonsense
Salmon, trout, tuna, yellow tail, bass, crappie, oysters, shrimp, scallops, crab legs just to name a few.
Results are great or good depending on what you are looking for. There are many ways to cook all of the above, cold or hot smoked depending on the finish you want.
Check under the Fish section........if it can be smoked you have a 99.9999999999999999% chance that it's been tried in the Bradley. I never say never ;D
Hi commonsense, I am kind of an equal opportunity smoker like Gizmo and have access to the fresh stuff so experiment on a regular basis. Salmon, halibut, rockfish, scallops, shrimp, crab, trout it is all good. I have the opportunity to eat a lot of salmon and can honestly say some of the best salmon I have ever had was a sockeye fillet done in the Bradley. Smoke flavoring or actual smoking all are fairly easy with the Bradley. If you look around the forum a bit there are some good recipes or starting places along with the recipe book that came with the Bradley. I tend to tweak things to fit my own idea of what tastes good but the recipes and knowledge in the forum are a great place to start.
Let us not forget soft shelled crabs!! Cold smoked and then dredged in flour and fried in butter...life is good!!! ;D
Manxman's smoked mussels are a must try.
QuoteManxman's smoked mussels are a must try.
In addition to mussels (thanks for the compliment Habs :)) I would add cod, haddock, pollack, whiting, bass, salmon, trout, prawns, crab, mackeral, herring, king and queen scallops. Also smoked fish (e.g. cod / whiting) roe is superb in the BS.
As others have said check out the fish section here or the link to the recipe site for a whole host more recipes. If you still have any specific questions just post them here and there are plenty of "fishy" people who can answer your queries. ;) :D
QuoteLet us not forget soft shelled crabs!! Cold smoked and then dredged in flour and fried in butter
Now that sounds like something that I could really sink my teeth into. We don't get much of an opportunity to get soft shell up here in the North..., but I will go out of my way when traveling South to find those delicious little crustaceons.
Hey josbocc...where are you from? (my apologies if you have posted it before) but...soft shells are from the Northeast...maybe you are way north of that?
Maybe the Maryland Blue Crabs? My gosh do I love those with an Old Bay type seasoning and a case of beer!
You're pulling my chain Giggles...yes...in theory they are blues...captured just before molting...put in cages until they molt. Really exspensive out here...less in my home state but...shipping them here is stupid (would cost the same) so...we do them for special occasions...I tend to be a purist with soft shells...a little cold smoke...a little flour...a little garlic...a little olive oil...just a nice quick saute...(deep fry to me...IS ALL WRONG)...but what do I know... ::)
I'm just waiting for you to get a bushel of them and then send me an airplane ticket ;D Why would I yank your chain, Q ??? ;) ;D
I've done lots of all the sub species of salmon, both hot and cold smoked. I've done some tuna,smelt, tried halibut once or twice. I do smoked oysters quite often, paired with a good IPA. Here's a pic of one of my favourite meals. These ones were actually grilled in the shell and not smoked, but you get the idea!
(http://i2.photobucket.com/albums/y44/tsquared1/100_0430.jpg)
Cheers,
T2
I love oysters......but the wife doesn't like it when I eat them. :-[
Oh geezzz Giggles....
T2...looks very familiar!!!
Quote from: La Quinta on January 11, 2009, 05:20:49 PM
Let us not forget soft shelled crabs!! Cold smoked and then dredged in flour and fried in butter...life is good!!! ;D
OH Oh OH - Just found some - frozen, but so be it. Might be for lunch this weekend
Shakespeare
Quote from: tsquared on January 12, 2009, 09:16:28 PM
I've done lots of all the sub species of salmon, both hot and cold smoked. I've done some tuna, tried halibut once or twice. I do smoked oysters quite often, paired with a good IPA. Here's a pic of one of my favourite meals. These ones were actually grilled in the shell and not smoked, but you get the idea!
(http://i2.photobucket.com/albums/y44/tsquared1/100_0430.jpg)
Cheers,
T2
Man, those look outta this world. I usually only eat them raw or fried occassionally, but those look good.
Shakespeare
LaQuinta,
Sorry for not responding sooner, but anyways, I am in a little town called Dannemora, NY. We are about 60 miles south of Montreal (yup Canada). More than just a few hours inland, it's tough to get good (not to mention fresh) seafood here.
I'm sure that if I crossed the "pond" (Lake Champlain) to Burlington, VT that I might find a seafood market that could meet my desires. However, that is either a two hour ride, or a very expensive ferry ride. Becomes a little cost prohibitive.
I can however boast of some of the world's greatest redneck surf and turf. Grilled woodchuck, and smoked carp. ;) ;)
Jeff
Carp is good, although (I think everybody thinks it's a trash fish) IMHO...as far as woodchuck...sorry don't know what that is???
Woodchuck is groundhog......same beast. I've never had carp to eat but when you catch one on a fly rod, you'd never call it a trash fish.
Quote from: Smoking Duck on January 15, 2009, 06:53:54 PM
Woodchuck is groundhog......same beast. I've never had carp to eat but when you catch one on a fly rod, you'd never call it a trash fish.
We have an annual Fly Fishing for Carp contest here every year. Last year the winner was a 42 pounder - not a trash fish. Wary prey. Carp has a wonderful flavor when grown in good waters. I just find it hard to get past the bones. Of all the things I've eaten - groundhog isn't one of them. Only reason is that we didn't have any where I grew up.
Shakespeare
The Bard of Hot Air
I don't get out much to flyfish for them(only done it once), but they're not called the poor man's tarpon for nothing!
Quote from: Smoking Duck on January 16, 2009, 08:53:36 AM
I don't get out much to flyfish for them(only done it once), but they're not called the poor man's tarpon for nothing!
Duck they make good pre-season bow practice as well. Add a reel to you bow and a fishing arrow. Talk about A Blast.. I've only done it a couple of time with some buddies but if I can come up with another bow you can bet its gonna be set up for Fishing.
Oh, bowfishing for them, I've done quite a bit...........my method of hunting is usually bowhunting if I have a choice. I'll go gun hunting and have absolutely nothing against it....just much prefer to bowhunt.
Any Hunting is better than No Hunting... It's been too long since I went Hunting - Pigs in FL, Deer in PA.
Quote from: FLBentRider on January 16, 2009, 06:00:27 PM
Any Hunting is better than No Hunting... It's been too long since I went Hunting - Pigs in FL, Deer in PA.
You're right FL......any hunting is better than no hunting. Never done the pig hunt but would love to with my bow. Sometime, I need to tell the story of when I shot a moose with my bow and I swore I was gonna get killed by the moose. Funny story now......scared to death when it happened.
SD
Carp, bows? Good fun! Used to catch carp by hand and with a rod but had a good friend who liked to throw those little, sharp sticks with a string and a piece of wood. We went to places on the Snake River in Idaho where carp are numerous, large and accesible. Lots of thrashing and jumping. Lots of fun to stand in the river with a rod and watch the carp jumping around in spawning phase. Have caougt carp up to 30 pounds and swear I have seen carp that make those look small. I never considered carp hard to catch as I have caught them on every kind of gear up to and including worms, spinners and bass plugs. Carp are good to eat if caught in clean water, the important thing is to cut the blood/kidney line out of the body cavity as quickly as possible. Bony but not that tought to fillet and darn good fish if deep fried in any good batter.
Never ate woodchuck but always thought it looked good! Fat rabbit or porcupine without the spines. Always thought the way to cook it would be low and slow to render the fat. No woodchuks here but sure would do try the smoker if I get the chance again!
Sorry, I know this off subject!
If you're gonna go with woodchuck, go with the young ones. The bigger they get, the greasier the meat becomes. They are tough to bowhunt as well. They have a nickname of "ground grizzly" and I can attest to their toughness.
How much wood could a woodchuck chuck if a woodchuck could chuck wood ?
Quote from: Tenpoint5 on January 16, 2009, 12:03:24 PM
Quote from: Smoking Duck on January 16, 2009, 08:53:36 AM
I don't get out much to flyfish for them(only done it once), but they're not called the poor man's tarpon for nothing!
Duck they make good pre-season bow practice as well. Add a reel to you bow and a fishing arrow. Talk about A Blast.. I've only done it a couple of time with some buddies but if I can come up with another bow you can bet its gonna be set up for Fishing.
Wish you lived close, I'm going to get rid of my bow set up to bowfish. Love to have someone have it! Also has sights and counterweights. Older compound with 70# pull if I remember. Got a carp notch or two on it. Got a gar once by mistake. Arrow went in where the gar poop comes out and out just before the gills. Unscrewed the head pulled the arrow out put the gar back in the water and the dang thing swam off. Swear I saw it the next week still swimming around. Tough fish, don't fool with them much anymore except going to go after them with a fly rod next year some.
Shakespeare
The Bard of Hot Air
Wish I did Caney