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smoked rockfish

 
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salmonclubber
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Joined: 16 Jan 2007
Posts: 100
Location: Forks WA

PostPosted: Tue Jan 16 07 2:33 am    Post subject: smoked rockfish Reply with quote

hello everyone

smoked rockfish fillets

i wrap the rockfish in bacon hold the bacon in place with a toothpick season with lemonpepper or season salt they are both good i put in hot smoker at around 300 degrees get the smoke rolling and put fish in smoker smoke till bacon is done it takes around 30-60 min it turns out great
salmonclubber
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Norseman



Joined: 06 Feb 2007
Posts: 8
Location: Virginia

PostPosted: Tue Feb 06 07 2:52 am    Post subject: Reply with quote

Sounds good. I'll have to give this a try when I get back from fishing this weekend. Have any pictures of how it turned out?
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salmonclubber
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Joined: 16 Jan 2007
Posts: 100
Location: Forks WA

PostPosted: Tue Feb 06 07 10:07 am    Post subject: Reply with quote

norseman

[
img] here are the pics of the rockfish[/img]
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Norseman



Joined: 06 Feb 2007
Posts: 8
Location: Virginia

PostPosted: Tue Feb 06 07 11:01 am    Post subject: Reply with quote

Those look niceeee. Did you use a particular wood to smoke them with?
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salmonclubber
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Joined: 16 Jan 2007
Posts: 100
Location: Forks WA

PostPosted: Tue Feb 06 07 11:37 am    Post subject: Reply with quote

norseman

i used hickory i like hickory i have used apple and cherry Very Happy
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Ranucci's Big Butt
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Joined: 25 May 2006
Posts: 1219
Location: Charlotte, NC

PostPosted: Fri Feb 09 07 10:13 am    Post subject: Reply with quote

I've had rockfish before, my buddy from Maryland brought a bunch down and we smoked it. This was way before I was into smoking food and bbq but it was damn good fish.
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Norseman



Joined: 06 Feb 2007
Posts: 8
Location: Virginia

PostPosted: Sun Feb 18 07 11:00 pm    Post subject: Reply with quote

Thanks for the great recipe salmonclubber.

The fishing trip was awesome. We caught the limit in about 2 hours and I wound up with about 15lbs of rockfish filet. Here is a shot of one of the rocks (~33lb):



This is a good shot filets before we trimmed them to smaller portions:



I use a Chargriller Smokin'Pro right now and this was the second time we had fired it up. I tried the recipe with lemon pepper and it turned out really well. I started out with charcoal and then used oak logs and hickory chunks. I forgot to get some picks of them before we threw them on the smoker but here are some picks of filets post smokin':



Close up:

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