Adam Jones - Smoking Meat: Electric Smoker Cookbook: Ultimate Smoker Cookbook for Real Pitmasters, Irresistible Recipes for Your Electric Smoker: Book 3
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- Book:Smoking Meat: Electric Smoker Cookbook: Ultimate Smoker Cookbook for Real Pitmasters, Irresistible Recipes for Your Electric Smoker: Book 3
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Fish and Game
Cookbook
Ultimate Smoker Cookbook for Smoking Irresistible Wild Game and Fish Recipes
By Adam Jones
Table of Contents
Introduction
Where there is a smoke, there is a flavor. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! Or dare I say a form of lifestyle! Enthusiasts all around the world have been experimenting and dissecting the secrets of perfectly smoked meat for decades now, and in our golden age, perhaps they have cracked it up completely! In our age, the technique of Barbequing or Smoking meat has been perfected to such a level, that a BBQ Grill is pretty much an essential amenity found in all backyard or sea-beach parties!
This is the drinking fountain for the more hip and adventurous people, who prefer to have a nice chat with their friends and families while smoking up a few batches of Burger Patty for them to enjoy. But her e s the thing, while this art might seem as a v e ry easy form of cooking which only requires you to flip meats over and over! Mastering it might be a little bit difficult if you do n t know have the proper information with you . This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of food. The book includes full-color photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but i t s also one of if not the best-tasting food there i s .
Chapter-1 SALTWATER FISH
Ingredients for 10 servings
- Fresh Bluefish (7-lb., 3.2-kg.)
The Brine
- Water - 1 quart
- Brown sugar - cup
- Kosher salt - cup
- Soy sauce - 2 tablespoons
- Bay leaves - 2 sprigs
- Black peppercorns - tablespoon
The Rub
- Brown sugar - 3 tablespoons
- Ground cumin - 1 tablespoons
- Smoked paprika - 3 tablespoons
- Black pepper - 1 teaspoon
The Glaze
- Dijon mustard - cup
- Brown sugar - 2 tablespoons
- Dried tarragon - 1 teaspoons
- Soy sauce - 2 teaspoons
The Heat
- Alder or Mesquite wood chips
Method
- Remove the red part from the bluefish then cut the fish into fillets. Set aside
- Pour water into a container then add brown sugar, kosher salt, soy sauce, bay leaves, and black peppercorns then stir well. Chill the brine to 38F (3C).
- Put the bluefish fillet into the brine mixture and soak the fish for 2 to 3 hours. Store it in the fridge to keep the fish fresh.
- After 3 hours of brining, take the bluefish fillet out then wash and rinse it. Pat the bluefish fillet dry.
- Next, combine the rub ingredients--brown sugar, ground cumin, smoked paprika, and black pepper in a bowl. Mix well.
- Apply the spice mixture over the bluefish fillet and set aside.
- After that, prepare your smoker and preheat it to 150F (65C). Use the prepared woodchips.
- When the smoker grill hits the desired temperature, arrange the seasoned bluefish fillet on the grill provided by the smoker grill.
- Smoke the bluefish fillet for 2 hours then increase the temperature to 200F (93C).
- Continue smoking the bluefish fillet until the internal temperature of the smoked bluefish fillet reaches 160F (71C). It may take an hour or two.
- Combine the glaze mixture--Dijon mustard, brown sugar, dried tarragon, and soy sauce then mix well.
- Baste the glaze mixture over the smoked bluefish fillet then continue smoking for approximately 30 minutes.
- Once it is done, remove the smoked bluefish from the smoker grill and let it cool.
- Wrap the smoked bluefish with plastic wrap and store it in the fridge at 38F (3C) if you dont want to consume it right away. The smoked bluefish fillet will last for 10 to 14 days.
Ingredients for 10 servings
- Salmon fillet (5-lb., 2.3-kg.)
The Marinade
- Olive oil - cup
- Honey - 2 tablespoons
- Soy sauce - 2 tablespoons
- Grated lemon zest - 1 teaspoon
- Lemon juice - 3 tablespoons
- Dried thyme - tablespoon
- Salt - 1 teaspoon
- Pepper - teaspoon
- Minced garlic - 1 tablespoon
The Rub
- Cumin - 2 tablespoons
- Smoked paprika - cup
- Chili powder - cup
- Black pepper - teaspoon
- Garlic powder - 2 tablespoons
The Sauce
- Butter - 3 tablespoons
- Maple syrup - cup
- Dijon mustard - 1 tablespoon
- Apple cider vinegar - 1 teaspoons
- Worcestershire sauce - 1 teaspoon
The Heat
- Cherry wood chips
Method
- Combine olive oil, honey, and soy sauce then add grated lemon zest, lemon juice, dried thyme, salt, pepper, and minced garlic. Mix well.
- Rub the salmon fillet with the mixture then marinate it for approximately 2 hours. Store it in the fridge to keep the salmon fresh.
- In the meantime, place cumin, smoked paprika, chili powder, black pepper, and garlic in a bowl then mix until combined. Set aside.
- After 2 hours, take the marinated salmon out of the fridge and rub with the spice mixture.
- Prepare your smoker grill for indirect heat and set the temperature to 200F (93C).
- Wait until the smoker grill reaches the desired temperature then arrange the seasoned salmon on the grill inside the smoker.
- Smoke the salmon for approximately 3 hours or until the internal temperature of the smoked salmon reaches 150F (65C).
- Meanwhile, melt butter over very low heat then mix it with maple syrup, Dijon, apple cider vinegar, and Worcestershire sauce. Stir until incorporated.
- Once the smoked salmon is done, remove it from the smoker and transfer it to a serving dish.
- Drizzle the maple syrup around the smoked salmon and serve.
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