BBC on BBQ! (1 Viewer)

[Joe Bryant]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

 

[Nugget]

 

[BassNBrew]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

 

[heckmanm]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

The exception being oily fish that's smoked at lower temps, like cold-smoked salmon. But that's really out of the BBQ vein.

 

[BassNBrew]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

The exception being oily fish that's smoked at lower temps, like cold-smoked salmon. But that's really out of the BBQ vein.

You are correct. I shouldn't have made that sound so definitive. I'm sure they're are great techniques out there, just was to relay that many standards smoking methods don't lend themselves to a lot of smoke flavors.

 

[Osaurus]

 

[Joe Bryant]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

Yes. To me, BBQ is not as much about the smoke flavor as it is the actual techinque of taking cheaper (tough) cuts of meat and cooking them at relatively low temperature for a long time. The process breaks down connective tissue and turns what was seen as "less than" and makes it better than. It's food alchemy. And one of the main reasons I love it.

 

[BLOCKED_PUNT]

I'm so grateful that I live in the South where there's good BBQ

 

[Terminalxylem]

Personally, I prefer white meat.

 

[Ron Swanson]

Smoked Kingfish, Mullet, and Amberjack make great fish dip but not a huge fan of it by itself. Non FL native fish like salmon and steelhead trout also work well.

 

[Uruk-Hai]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

The exception being oily fish that's smoked at lower temps, like cold-smoked salmon. But that's really out of the BBQ vein.

We used to smoke blue fish caught in the Chesapeake when I was a kid. They were oily, too. But I don't recall the process. What I do remember is that was the only way I liked eating them.

 

[FreeBaGeL]

Thought we were going. A different direction here

 

[millertyme1]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

Yes. To me, BBQ is not as much about the smoke flavor as it is the actual techinque of taking cheaper (tough) cuts of meat and cooking them at relatively low temperature for a long time. The process breaks down connective tissue and turns what was seen as "less than" and makes it better than. It's food alchemy. And one of the main reasons I love it.

Great stuff Joe

When you say long time, how long for you? Does it taste better the longer duration? One thing I've never done is going cheap with meat. But this is new to me. Worried I won't have enough patience to fully enjoy the first experience here. Any additional tips are appreciated.

 

[Ministry of Pain]

 

[Sand]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

The exception being oily fish that's smoked at lower temps, like cold-smoked salmon. But that's really out of the BBQ vein.

I've smoked fresh black tuna. Spectacular.

 

[Joe Bryant]

I don't know anything about smoked fish and I don't really think of that as BBQ, but they did an overall great job on this.

https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

According to my buddy who smokes a lot of different. meats, fish cooks to fast to really take in the smoke favor like most other meats.

Yes. To me, BBQ is not as much about the smoke flavor as it is the actual techinque of taking cheaper (tough) cuts of meat and cooking them at relatively low temperature for a long time. The process breaks down connective tissue and turns what was seen as "less than" and makes it better than. It's food alchemy. And one of the main reasons I love it.

Great stuff Joe

When you say long time, how long for you? Does it taste better the longer duration? One thing I've never done is going cheap with meat. But this is new to me. Worried I won't have enough patience to fully enjoy the first experience here. Any additional tips are appreciated.

Thanks. It's not really that it tastes any better the longer you cook it. It's that the tougher cuts take longer to break down and get tender.

A beef brisket grilled like a steak would be like leather. But a brisket after 15 hours at 225 will be more tender than a filet.

Same with pork. A pork shoulder would be super tough if you tried to grill like a pork chop. But 10-12 hours on the smoker at 225 or so and it's fall apart tender.

And it's absolutely a patience thing. The automatic smokers like Traeger brand will help with that. And if you cook with real fire like I do, it's a very time consuming thing.

I've always said, real BBQ is not for smart people.

 

[FDASv2.0]

:barrywood:

 

[Navin Johnson]

 

[Chaos34]

Way back in the 80s fishing in Cabo el capitan talked us into keeping a striped marlin. Not known for good eating. We were after a big blue or dorado, but he said he had 20 mouths to feed and it was delicious smoked. We let him have it. Back in the marina we did the photo opp at the scales with four big old fish. We gave the dorado to restaurant that fed us for a few days, but capitan took that striper. As we were hoofing it back to the hotel he yelled at us. Came jogging up with a bag full of his already smoked marlin. Oh my. I eat smoked salmon weekly, but his smoked marlin might be the best smoked fish I ever had.

 

[CletiusMaximus]

I’ve only smoked salmon a couple of times but I grill fish frequently and it absorbs a good bit of smoky flavor just from the charcoal in a few minutes on the grill.