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Mustard and Louisiana hot sauce on any fried fish, but specifically catfish is sooooo good! If you’ve never tried it you really aren’t living life!! I know this is good!
You made one of the best fish smoking videos. I found out there yet. I tried your recipe absolutely delicious. My family and friends cannot get enough of it. Which spawned me to build a homemade smoker. My backyard and I used to alderwood like you said and you're not kidding. I've smoked everything from Spanish macro. Shannon blue Gill, bass tilapia and Mullen. And everything turned out absolutely gorgeous. I don't know where to get the particular. Seasoning you use but still good stuff
That mullet looks Jammin' Brother !! Nice looking rubs you got going on over there too !! YUMM !!! Y'all stay safe and have a great weekend !! CHEERS !! 🍻👍😎
I just discovered your channel. Super content. Thank you! I smoked redfish last week and smoked mullet yesterday. Man mullet is awesome! I am going to try the mustard hot sauce next time. I am going to prepare your hush puppy recipe today.
I remember when we were small and caught a few in a cast net and were about to put them back. My uncle was yelling from the truck to bring them to him. He wrapped them in foil and threw them directly on the fire. Man they were so good. Thanks for the cook!
Those are some small mullet! I live in the panhandle and when they run here they are about 2 foot long! I've only ever had them fried or jarred with seasonings. Going to have to try this!
Yes these were small. We can get them much bigger than this. It's really too early for them to be showing up anyway. They will be much bigger this fall
Nice recipe Mr. Jones. Smoked fish was something I loved when I lived in Florida, so when I wanted to do some smoked mullet again I went back to where I know they know how its done right. Do you ever brine the fish before for a day or two in the 'fridge?
Thats the way I do it down here in south Florida with the mustard & hot sauce! I use a rub called Gator Done that is made here in Fl. that is really good. Thanks for sharing Russ!
I'm so glad you did this video again! I have the same smoker pretty much and I can't wait to try this one day when my dad comes up and brings some mullet
Alder to me is known as Poor man's Cherry due to the slight red color and as a 3rd generation woodworker I always have a vast supply of different wood to feed my smoker. Love your content and videos.
Many years ago when I was in the Air Force in Biloxi, we had a code phrase where would mention that we were going to the back bay to fish for Mullet. What it actually was is that we were going to the Air Force marina to drink beer.
Awesome looking smoked fish Rus! Never heard of mullet before but sure did look good! I also like my smoked fish as I call it crispy!! Have a great week bro and talk to you soon!!
Oh man the recipe looks great! Can't wait to try it sometime soon. That LSG IVS is very nice looking. Kinda wish I had snagged one when I was buying a while back! Thanks for sharing Russ!
Great video! I'm from Taylor County Fl. We like to smoke them when they start getting the fat in them and bigger. It has a better flavor for eating and making smoke mullet dip.
Heck yeah Rus that looked fantastic. My family and I love to eat tilapia so I think I'll give this a try on that. Thanks for the idea and great video. Cheers brother
Great Cook Russ ... Those looked really good and that Nu bay seafood seasoning is really good to. I will have to try alder I have never used it before on fish
Great video if you have well season cast iron and use it 3 times a week would it be ok to hang out side under a tarp in the Louisiana wether I'm out of space inside and I'm the only one who uses them I'm thinking about hanging them from the roof of my pit
I personally wouldn't bring them outside in all this humidity. I put a few seasoned cast iron pieces in my garage and they eventually started rusting. I guess if you check on them regularly and keep them greased then you may be ok.
I love a good smoked fish and those look awesome Rus! That mustard hot sauce blend is perfect. Kudos on making your own Cajun rub, sounds pretty cool. Cheers brother!
Love your videos buddy! Totally agree on the alder wood for smoking. My favorite smoked salmon re pie uses alder. Here in Oregon it’s plentiful. Never tried smoked mullet but I bet it’s good if you made it.
I know a lot of folks out there that think mullet is trash fish but I grew up on it. Mullet is one of my favorites fried. I've never had it smoked before though. This May be be a silly question but any lingering smells or flavors left in the smoker?
Yeah your smoker will smell like smoked fish a day or two but I usually just fire the smoker up real hot after I smoke them to give it a good burn out. I've done them in a number of smokers and never a long lasting thing. In some smokers it didn't have any like the kamado smoker I have used. It was nice firing up the LSG IVS again. It's been awhile
I take the backbone out completely, sprinkle with Tony’s and cold smoke with pecan wood. The only down side of this is having to deep clean the smoker. Gonna try your style however!
Great video! I live in the Pensacola area and can get mullet most anytime, no problem. Question: do these smoked mullet hold up well when vacuum sealed and frozen? Thanks in advance for your help.
Thanks for checking the video out. In all honesty, I usually smoke what I know we will eat. I think I would prefer them freshly caught, smoked, then eaten. If you try that, let me know how it goes.
Hey Russ!...... that looks Smooked Mullet absolutely delicious but I think we may call it by a different name in Trinidad & Tobago I'll have get some more info on that. Great content as always my brother keep it up nice seeing a different cook for a change . Take care and stay safe out there. Cheers!
Hey Russ, I put in my order for the 20x42 offset. But I’m still torn between the mini and the offset. I’ve watched you for a long time now and would like your opinion between the two. My only concern about the mini is , does it still have that nice smoke flavor that the offset does. I want the set and forget it type of cooker but I also love deep smoke flavor. Thank you!!
Since I own both, if I had to decide which had to go and which stayed, the offset would without a doubt be the one staying. The mini does a fine job, but it will never compare in flavor to the offset, but I do enjoying using it from time to time. I don't use it much because I normally just do a single brisket, or pork butt, or maybe a few racks of ribs, etc. There is way more room then what i really need, so if I don't use the offset, then I usually use my drum, kettle or kamado cooker for the smaller cooks.
Russ - Wanted to know your thoughts on the Lone Star Grillz insulated smoker? Really thinking about getting one. How does it work with electronic gadgets for temperature control? Do not like the flavor from pellet smokers. I am just tired of fire management on my stick smoker. Please let me know. Thanks
Awesome looking smoked fish Rus! Never heard of mullet before but sure did look good! I also like my smoked fish as I call it crispy!! Have a great week bro and talk to you soon!!
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Two thumbs up from two towns down!!!!
BOM PARABÉNS.
Gotta try this. I grew up eating mullet in Savannah but never had them smoked. Thanks for the idea.
Fish is something I have not smoked yet. Got to give it a try. I have smoked a few salmon. Thanks for leading the way.
Thanks for the video. I smoke at 200+ a little and pull mine at 155 degrees internal temp.
Mustard and Louisiana hot sauce on any fried fish, but specifically catfish is sooooo good! If you’ve never tried it you really aren’t living life!! I know this is good!
Alder is what alot of us Alaskans use on salmon (and turkey!) as well. Really nice smoke, Rus!
I love the flavor on most any fish. Really good!
Good video, great job repping a local business.👍
You made one of the best fish smoking videos. I found out there yet. I tried your recipe absolutely delicious. My family and friends cannot get enough of it. Which spawned me to build a homemade smoker. My backyard and I used to alderwood like you said and you're not kidding. I've smoked everything from Spanish macro. Shannon blue Gill, bass tilapia and Mullen. And everything turned out absolutely gorgeous. I don't know where to get the particular. Seasoning you use but still good stuff
Glad you liked it!
Awesome video and #3 it is. Now I gotta remember where I put my test sheet. Lol!
That mullet looks Jammin' Brother !! Nice looking rubs you got going on over there too !! YUMM !!! Y'all stay safe and have a great weekend !! CHEERS !! 🍻👍😎
Hey Sean, thanks man. I appreciate you checking it out! We love some smoked mullet brother!
I just discovered your channel. Super content. Thank you! I smoked redfish last week and smoked mullet yesterday. Man mullet is awesome! I am going to try the mustard hot sauce next time. I am going to prepare your hush puppy recipe today.
I remember when we were small and caught a few in a cast net and were about to put them back. My uncle was yelling from the truck to bring them to him. He wrapped them in foil and threw them directly on the fire. Man they were so good. Thanks for the cook!
we love some smoked mullet great video Russ ...down here in Ga Barefoot Chef .... Im going to send you some whoo dang sauce and rub !
Those are some small mullet! I live in the panhandle and when they run here they are about 2 foot long!
I've only ever had them fried or jarred with seasonings. Going to have to try this!
Yes these were small. We can get them much bigger than this. It's really too early for them to be showing up anyway. They will be much bigger this fall
That looks like the perfect way to smoke fish! Great cook :)
Nice Rus ! I’ve never tried mullet. Looks great though! Great video Rus !
Thanks Kent! This is about the only way I will eat mullet, but this same recipe works great on many types of fish.
Gulf Coast of Fl here, I love Smoked Mullet with mustard on them. yummy awesome video! Thank you
Nice recipe Mr. Jones. Smoked fish was something I loved when I lived in Florida, so when I wanted to do some smoked mullet again I went back to where I know they know how its done right. Do you ever brine the fish before for a day or two in the 'fridge?
No, I never have brined them. I prefer the mustard and hot sauce over any other flavors I've done so far.
Smoky, I qould lovw to see you you smoke a Silverfin Asian carp. I understand it can be a subtitute for ceabmeat
That sounds delicious.
Good to see the boys on with you Russ you should smoke some rainbow trout you don't have to worry with the bones.
Thats the way I do it down here in south Florida with the mustard & hot sauce! I use a rub called Gator Done that is made here in Fl. that is really good. Thanks for sharing Russ!
Been on the gulf coast in Gulfport for 20 years. Never had smoked mullet. Guess it's time to give them a try!
I'm so glad you did this video again! I have the same smoker pretty much and I can't wait to try this one day when my dad comes up and brings some mullet
Alder to me is known as Poor man's Cherry due to the slight red color and as a 3rd generation woodworker I always have a vast supply of different wood to feed my smoker. Love your content and videos.
Nice job Russ. Love Mullet.
That mustard hot sauce mix is something I’m going to give a try never had smoked mullet something I’m going to give a try also
That mullet looks really good. Cheers, Russ!
Takes me back to Baja, Rus. My buddy and I used to smoke all kinds of fish down there. Dorado, yellowtail, grouper, etc. ALL good!
Fun video, Rus! Always a great job! I'm not a seafood guy but you always make it look so good lol. Cheers, brother!
Great cook Rus! Smoked seafood I actually like an alder is a great mild wood for it too...
I've been watching you for years now and I still love your outro, "smoky ribs". Cheers, brother!!
I appreciate that!
Many years ago when I was in the Air Force in Biloxi, we had a code phrase where would mention that we were going to the back bay to fish for Mullet. What it actually was is that we were going to the Air Force marina to drink beer.
How about discussing cook times.
Around 3 hours
Rus, you’re absolutely fantastic, except you leave me starving every time, haha!
Man during these trying times I still find myself grinning when I see Smoky Ribs has a new video out...I look like this 👉🏽😏
Thanks for all of your long time support Nathan! Very much appreciated!
Awesome looking smoked fish Rus! Never heard of mullet before but sure did look good! I also like my smoked fish as I call it crispy!! Have a great week bro and talk to you soon!!
Oh man the recipe looks great! Can't wait to try it sometime soon. That LSG IVS is very nice looking. Kinda wish I had snagged one when I was buying a while back! Thanks for sharing Russ!
Great video! I'm from Taylor County Fl. We like to smoke them when they start getting the fat in them and bigger. It has a better flavor for eating and making smoke mullet dip.
Heck yeah Rus that looked fantastic. My family and I love to eat tilapia so I think I'll give this a try on that. Thanks for the idea and great video. Cheers brother
Thanks for the tips Rus. I had no idea people used the mustard/hot sauce trick. You should have made 20!!!! Take care bud!
Great cook Rus, never had smoked mullet, definitely would try it, the mustard hot sauce sounds delicious, have a great one brother, stay safe!👍
Great cook Rus and i love smoked salmon!! Also i love alder with fish i love cajun season with fish too!!!
Great Cook Russ ... Those looked really good and that Nu bay seafood seasoning is really good to. I will have to try alder I have never used it before on fish
🐟🐟🐟👍🏻
Great video if you have well season cast iron and use it 3 times a week would it be ok to hang out side under a tarp in the Louisiana wether I'm out of space inside and I'm the only one who uses them I'm thinking about hanging them from the roof of my pit
I personally wouldn't bring them outside in all this humidity. I put a few seasoned cast iron pieces in my garage and they eventually started rusting. I guess if you check on them regularly and keep them greased then you may be ok.
I love a good smoked fish and those look awesome Rus! That mustard hot sauce blend is perfect. Kudos on making your own Cajun rub, sounds pretty cool. Cheers brother!
Louisiana is the best WHO DAT ?
Love your videos buddy! Totally agree on the alder wood for smoking. My favorite smoked salmon re pie uses alder. Here in Oregon it’s plentiful. Never tried smoked mullet but I bet it’s good if you made it.
Morning sir
I know a lot of folks out there that think mullet is trash fish but I grew up on it. Mullet is one of my favorites fried. I've never had it smoked before though. This May be be a silly question but any lingering smells or flavors left in the smoker?
Yeah your smoker will smell like smoked fish a day or two but I usually just fire the smoker up real hot after I smoke them to give it a good burn out. I've done them in a number of smokers and never a long lasting thing. In some smokers it didn't have any like the kamado smoker I have used. It was nice firing up the LSG IVS again. It's been awhile
I take the backbone out completely, sprinkle with Tony’s and cold smoke with pecan wood. The only down side of this is having to deep clean the smoker. Gonna try your style however!
Great video! I live in the Pensacola area and can get mullet most anytime, no problem. Question: do these smoked mullet hold up well when vacuum sealed and frozen? Thanks in advance for your help.
Thanks for checking the video out. In all honesty, I usually smoke what I know we will eat. I think I would prefer them freshly caught, smoked, then eaten. If you try that, let me know how it goes.
Hey Russ!...... that looks Smooked Mullet absolutely delicious but I think we may call it by a different name in Trinidad & Tobago I'll have get some more info on that. Great content as always my brother keep it up nice seeing a different cook for a change . Take care and stay safe out there. Cheers!
Couple hours north of Biloxi here .... we spend a lot of time down there fishing the marsh ... are you from Biloxi ?
Yes I live in Biloxi
Hey Russ, I put in my order for the 20x42 offset. But I’m still torn between the mini and the offset. I’ve watched you for a long time now and would like your opinion between the two. My only concern about the mini is , does it still have that nice smoke flavor that the offset does. I want the set and forget it type of cooker but I also love deep smoke flavor. Thank you!!
Since I own both, if I had to decide which had to go and which stayed, the offset would without a doubt be the one staying. The mini does a fine job, but it will never compare in flavor to the offset, but I do enjoying using it from time to time. I don't use it much because I normally just do a single brisket, or pork butt, or maybe a few racks of ribs, etc. There is way more room then what i really need, so if I don't use the offset, then I usually use my drum, kettle or kamado cooker for the smaller cooks.
@@SmokyRibsBBQ Thank you so much I’m sticking to the offset. I can’t wait until your next video!!!
Russ - Wanted to know your thoughts on the Lone Star Grillz insulated smoker? Really thinking about getting one. How does it work with electronic gadgets for temperature control? Do not like the flavor from pellet smokers. I am just tired of fire management on my stick smoker. Please let me know. Thanks
It’s a great smoker, and temps are easy to dial in without a fan controller even though I have used one on occasion.
What is the name of the.wood chips you used? I couldn't hear it.... 😭 #Boston..... Help a girl out pweez......
I used Alder wood chunks
Seems like fish jerky.
Kinda sorta is, but not exactly. Good stuff!
Never heard of people eating mullet..... LoL
Oh yeah, we eat them big time down here, but they are normally bigger than these. This was almost bait size LOL
Awesome looking smoked fish Rus! Never heard of mullet before but sure did look good! I also like my smoked fish as I call it crispy!! Have a great week bro and talk to you soon!!