Got 15 Bullheads to smoke on my BGE, looking for all ideas. Trust me these guys are good, but never tried it on the BGE--just asking for advice/Ideas. THX
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I have never smoked a bullhead, but have done a lot of Salmon-Steelhead-Sturgeon-Halibut-Perch, etc.... Personally, I like to dry brine with food grade rock salt or Kosher salt. But have done wet brine also.... I start with a gallon of water & a Cup of Kosher or food grade rock salt.... From there, it really is a blank slate.... brown sugar, regular sugar, soy sauce, worstecheshire, Terriyaki marinade, honey, garlic, onion, red or white wine, etc.
How big are these guys?
Are you going to filet them out or do them whole? ..... Which would help determine how long you should brine them for.sigpic
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my great uncle always dry brined...Kosher and spices. Kept 'em cold and drained for several days as I recall. 30+ years back tho.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Temp suggestions on everything I have seen & read range from about 140* to 225*..... I like to go about 170*..... Time is a big question mark, due to not knowing the size of them..... could be a couple hours to overnight, and depending on how you like them texture wise when finished..... I would suggest a lighter wood, such as Alder or Apple, but have used Hickory on Sockeye & I love that.... Keep us posted on what you come up withsigpic
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