Recipes for BBQ-smoking-pickling

0patience0patience Oregon CoastPosts: 8,954 ✭✭✭✭✭
edited June 2018 in Non Cigar Related
Smoke fish brine.
2 Gallons of water
2 cups Kosher salt
1 cup brown sugar
Mix together and place fish in plastic bag or Pyrex dish.
Season to your liking. 
Garlic powder, onion powder, spices, etc.
Brine overnight.
Take fish out, let sit to drain for about an hour or so.
Dry fish off and smoke for 4-6 hours.

I have been known to forego the water and just place the salt and brown sugar in a bag and let the moisture of the fish create its own brine.
I use a meat probe and get the fish to 135F. But that's my preference.

There is no crisis that a good cigar can't cure.
In Fumo Pax
Money can't buy happiness, but it can buy cigars and that's close enough.

Wylaff said:
Atmospheric pressure and crap.


  • avengethisavengethis Sorry, I ate all your bacon!Posts: 5,418 ✭✭✭✭✭
    Brisket, beef ribs

    Kosher Salt and fresh cracked black pepper 50/50 mixture. 

    Team O'Donnell FTW!

    "I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
  • First_WarriorFirst_Warrior N.C. MountainsPosts: 1,913 ✭✭✭✭✭
    For pork ribs or roasts I use a marinade made by Goya called Mojo criollo. Orange, lemon, garlic, onion, salt and sugar. I usually let  what ever i'm cooking marinate for 24 hours. I like Criollo wrappers on my cigars.
    The Native Peoples of the Americas gave tobacco to the world.
  • dirtdudedirtdude Green ValleyPosts: 4,987 ✭✭✭✭✭
    I am going to dig one of those criollo wrappers out right now @First_Warrior
    A little dirt never hurt
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