I wanna know about your butt

Chez Bubba · December 28, 2004, 02:31:35 AM

Coming home from Kummok-land, we find ourselves with a plethora of halibut. We've tried cooking several different methods & spices & determined that simple butter, salt & pepper to be the best recipe. Anything else seems to cover the delicate flavor of the fish.

Does anyone have a Kummok-esque smoke recipe for this wonderful fish that would make me want to stray?

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

tsquared · December 28, 2004, 03:22:56 AM

You've got some of the good stuff, Chez. On my commercial boat the only other thing we used to do to hali was rub a smashed clove of garlic over the pieces, sprinkle on the s & p and then stick it in the oven, heaven...
Sorry I have never tried smoking halibut so I can't help you there. Let me know if you find a recipe, as the season opens Feb 1st and I can't wait...
Tom

nsxbill · December 28, 2004, 03:48:53 AM

When I was much younger we used to stop in Berkeley, CA at a place called Spenger's Fish Grotto. It was great "People Watching" Place.

Students from the University; folks on the way home from sailing; people on the way to an event in SF. We used to stop on the way to concerts, etc.

My favorite dish there was Halibut Florentine. It was a poached halibut steak served in a chafing dish on a bed of creamed spinach with rice or boiled potato. Topped with a delicate Florentine sauce and slightly browned under a salamander broiler that would brown the cheese in the sauce. OUCH!

Would like to try that with some BS smoked halibut. The white sauce is very delicate and doesn't interfere with flavor of the halibut.

BIll

Chez Bubba · December 29, 2004, 02:31:26 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 The white sauce is very delicate and doesn't interfere with flavor of the halibut.<hr height="1" noshade id="quote"></blockquote id="quote">Yes, but my question is, will the smoke interfere with the flavor?

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Oldman · December 29, 2004, 09:30:21 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Coming home from Kummok-land, we find ourselves with a plethora of halibut. <hr height="1" noshade id="quote"></blockquote id="quote">

Chez, I'm sorry but if there was a couple of fish that I would never smoke it would be halibut and cod. The reason is as you already stated: "Anything else seems to cover the delicate flavor of the fish."

However, I got a feeling you are going to try anyway. So I will tell what I did for a friend who loves squid, octopus and scallops. I cold smoke them 2 hours using the T-shirt method. HOWEVER, while he will "age" them another 24 hours it is not done inside the T-shirt like I do my hams.

He then eats the squid and octopus raw in a salad and he saute' the scallops in butter etc..

http://rminor.com

MallardWacker · December 29, 2004, 01:54:16 PM

Only Kirk could start a thread like this with that tag line...

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

JJC · December 29, 2004, 04:33:30 PM

Might have to agree with Olds. I've tried smoking cod and striped bass with poor results. I suspect halibut and other delicately flavored white fish would produce similarly poor results.

John
Newton MA

SMOKEHOUSE ROB · December 29, 2004, 04:41:30 PM

i agree on NOT smoking the fish. but maybe try some smoked onions or almonds, then chop the onions into small pieces or just the smoked almonds. and saute (spelling) with butter and garlic and maybe a hint of dill.and add to fish?

Oldman · December 29, 2004, 05:15:15 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">i agree on NOT smoking the fish. but maybe try some smoked onions or almonds, then chop the onions into small pieces or just the smoked almonds. and saute (spelling) with butter and garlic and maybe a hint of dill.and add to fish?<hr height="1" noshade id="quote"></blockquote id="quote"> Good idea to start from...adjust as needed to your taste.

http://rminor.com

birdboy · December 29, 2004, 08:38:36 PM

Anyone got the original post to the T-shirt method handy, I've seen multiple references too it and if you do a search you get lots of results but so far they are all references to explainations.

Thanks

SMOKEHOUSE ROB · December 29, 2004, 10:32:25 PM

birdboy here you go. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=702

Chez Bubba · December 30, 2004, 12:40:27 AM

Thanks guys, you've pretty much confirmed what I was thinking. And yes Olds, I will wind up trying it anyway, but now it's gonna be a real little piece![:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

birdboy · December 30, 2004, 09:00:16 PM

Thanks Rob !

Kummok · March 24, 2006, 12:30:46 AM

I was checking old threads for salmon smoking class material and came across this old thread....Didja ever smoke the butt?!?!? If so, results? If not, don't give up and don't put too much stock in the warnings on butt and cod.....I've had both smoked by others and it is moist and absolutely delicious....I don't know if the cod about which you are being warned is any different than our cod up here, but the stuff I've had was anything but "dry".....[:p][:p][:p] I still plan to smoke up some butt this winter for the first time and will let you know how it turns out. Also, Iceman may have some current info on this one since he's come on board after this one was "static'd"

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

tsquared · March 25, 2006, 03:56:31 AM

I'm going out chasing some butt tomorrow am in our first halibut derby of the year. Don't know as we'll smoke it but it will get consumed, one way or the other![:)]
T2