Redfish (Ocean Perch) Prepped For The Performer

[captjoe06]

Cleaned up some redfish for smoking this morning





Whole fish-



Headed and gutted-



x



Put the spawn aside to smoke as well-



Scaled and definned-





Plan is to coat with peanut oil, salt pepper. Smoke offset around 250 degrees. I'll update when I get smoking,

[mhiszem]

Thanks for all the detail. Can't wait to see it smoking. Great start to the day.


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[HoosierKettle]

Wow, very cool. That spawn  looks interesting. This is way out of my league. I know nothing of preparing fresh fish. Looking forward to following this.


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[Travis]

Same here. Looking forward to seeing this


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[captjoe06]

Dried the fish off with paper towels, cut spits in the sides, brushed with peanut oil, Himalayan salt and some seafood rub


Set up the Performer to smoke using the snake method. A couple of handfuls of lump fired up in the chimney and tossed on the beginning part of the fuse. Foil under the fish on the charcoal grate. looking to smoke around 250 degrees.

[Travis]

God, that looks good.


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[JEBIV]

That will bring some visitors down to the dock

[captjoe06]

One hour in the spawn was ready.  Incredible.  Creamy.  Smokey.  Sort Of like a smoked poached egg yolk.





x



Giving the redfish a little more time-

[HoosierKettle]

This is some hardcore grill porn.


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[kettlebb]

This is some hardcore grill porn.


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NSFW

[inkaddictedchef1]

Beautiful and inspiring cook... well played

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[Firemunkee]

Love this. Thanks for sharing!!

[captjoe06]

https://www.youtube.com/watch?v=rh7LKflQSdA

[Jules V.]

That looks great and yummy. Glad to see more fish around here. Just grilled some local salmon  that my friend  caught the other day. Forgot to ask what type  of salmon but it was good.  I didn't smoke the roe though. Just added salt n pepper and wrapped it in foil.




JV

[Darko]

Wow! That looks tasty.