Author Topic: Smoked Red Snapper  (Read 11858 times)

Offline classicrockgriller

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Smoked Red Snapper
« on: August 05, 2011, 01:06:20 pm »
A friend wants me to smoke some red snapper for him.

He has eaten a ton of my smoked stuff from the Bradley and

wants me to try smoking red snapper and maybe some shark.

I need some help. I have never smoked fish in my Bradley.

Thanks

Offline mikecorn.1

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Re: Smoked Red Snapper
« Reply #1 on: August 05, 2011, 01:11:42 pm »
Same boat here. Exept is my brothers. They go offshore fishing on their 32' contender and have tons of red snapper among other fish in the freezer. Would love also some ideas on how to go about doing some red snapper. I do have the PID and hopefully i can put it to use on some fish. Sorry to barge in on the thread CRG. HOT out aint it.  Texas Heat ;D
Mike

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Re: Smoked Red Snapper
« Reply #2 on: August 05, 2011, 01:22:01 pm »
I don't have the opportunity to try red snapper but I did find this recipe. Its not geared to the bradley but I'm sure you could adapt it.

Smoked Red Snapper

by Steve Holzinger

    1-1/2 lb. red snapper filet, skin on -- 6 oz
    2 tbs. olive oil
    1 tbs. brown sugar
    1 tbs. garlic, chopped
    1 tsp. pepper black -- freshly ground
    1 tbs. maple syrup
    6 oz wood chips for smoking -- moisten
    1 each foil pie plate

Brine:

    2 qts water
    12 oz kosher salt -- approx.
    2 tbs. brown sugar
    1 tbs. garlic granulated

Prepare the brine by dissolving enough salt in the cold water to float an egg, (the amount given is an approximation. Add the sugar and the granulated garlic.

Brine the fish for one hour. I use frozen red snapper and I put the frozen fish in the brine for about 2-1/2 hours.

Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub it into the fish well. Oil the skin side lightly, so it won't stick to the smoking racks.

Smoke the fish for 60 - 75 minutes, depending on thickness at 225 F.

Paint the fish with warmed maple syrup as a glaze.



If you have a two burner propane grill, you can put the wood chips (moist) in a pie pan on one side. Cover down. When they begin to smoke, put the fish on the unlit side and close the cover, turn the heat on low. With a single burner charcoal grill, get the wood chips smoking good, add the fish, turn off the fire. There will be enough smoke to give you flavor, but the fish may cook sooner than you think.

Red snapper slices very nicely when smoked, and tastes like lean sturgeon.

Notes: I find this a delightful appetizer, served sliced with buttered dark pumpernickel bread, and thin slices of sweet onion. It is also good on a bagel, and fits into a buffet of smoked and pickled fishes nicely. The maple syrup glaze is my idea, and if you don't like it, it is easy to skip, but you won't know unless you try, will you?

Serves 4.

Offline SouthernSmoked

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Re: Smoked Red Snapper
« Reply #3 on: August 05, 2011, 01:26:46 pm »
Hey Sonny, I like smoked fish a lot and I remember doing a Red Snapper last year.

But I really don't remember if I liked it or not.

Here is the link...

http://forum.bradleysmoker.com/index.php?topic=17438.0
SouthernSmoked
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Re: Smoked Red Snapper
« Reply #4 on: August 05, 2011, 01:31:04 pm »
This one also looks tasty and again  I think you could adapt it to the bradley.

Mesquite-Smoked Caribbean Style Whole Red Snapper

http://www.foodnetwork.com/recipes/emeril-lagasse/mesquite-smoked-caribbean-style-whole-red-snapper-recipe/index.html

Offline pikeman_95

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Re: Smoked Red Snapper
« Reply #5 on: August 13, 2011, 03:19:13 pm »
CRG
please show us some pictures if you do this. I would love to see how it works out. I have done many red meat fish but I have not had much luck with the white meat  fish.

Kirby

Offline hal4uk

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Re: Smoked Red Snapper
« Reply #6 on: August 13, 2011, 03:24:41 pm »
I like Red Snapper grilled or blackened.  Never heard of anyone smoking it.
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Offline classicrockgriller

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Re: Smoked Red Snapper
« Reply #7 on: August 13, 2011, 06:54:17 pm »
CRG
please show us some pictures if you do this. I would love to see how it works out. I have done many red meat fish but I have not had much luck with the white meat  fish.

Kirby

I will. They caught 32 Reds and a cooler full of Gaftop.

Gonna have to wait till I get back from playing.

Offline SamuelG

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Smoked Red Snapper
« Reply #8 on: August 13, 2011, 08:07:24 pm »
CRG,

I made snapper about 2 months ago with Kummok recipe for salmon and it worked great!  Just remember the the oil content is non existent in Snapper and it will dry out if your not careful.




Sorry that's the only shot I took.  Top rack.
Edit just found some!


Hope this helps,


SamuelG

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« Last Edit: August 13, 2011, 08:11:08 pm by SamuelG »
SamuelG

Offline classicrockgriller

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Re: Smoked Red Snapper
« Reply #9 on: August 13, 2011, 08:10:39 pm »
Thanks for the info SG.

Fish is the one thing I haven't done.

Salmon is almost $15 a lb here.

Offline SamuelG

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Smoked Red Snapper
« Reply #10 on: August 13, 2011, 08:12:35 pm »
CRG just posted new pic.


SamuelG

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SamuelG

Offline classicrockgriller

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Re: Smoked Red Snapper
« Reply #11 on: August 13, 2011, 08:33:52 pm »
LOL, I was looking all over the place.

Thanks again.