Thread: Sausage and Smoke Cooking

Originally Posted by onimaru55

Looks tasty. Do you smoke the roe the same duration as the mullet ? Is it hot smoked or cold ?
I do my kahawai cold smoked.

Yeah, cold smoke for 3 or 4 hours.
Then slow low on the barbie for 40 minutes or so. Got one of those UFO cold smokers a few years ago. You must have seen them there OZ?
Didn't know you got kahawai over there.
Bloody good smoked, not bad raw either.
Pretty average fried..

I’m such an inlander. I have no idea what a mullet is, cept from the water?
Have seen salmon wild though spawning in the Credit river. Big ass fish they seem to me..

Originally Posted by MikeB52

I’m such an inlander. I have no idea what a mullet is, cept from the water?
Have seen salmon wild though spawning in the Credit river. Big ass fish they seem to me..

A mullet is a type of hair cut, short and tidy up front, long and scraggly at the back..
Became so popular in the 80's they named a fish after it...

Originally Posted by Grazor

A mullet is a type of hair cut, short and tidy up front, long and scraggly at the back..
Became so popular in the 80's they named a fish after it...

Around here with Covid I have noticed that the Mullet has come back in style.

Cut your own hair and can't see in the back so it is long there.

Yeah, I rocked the mullet in the 80s. Glad it’s coming back actually, but that picture looked very unfish like so I didn’t know what I was lookin at.
Severed finger,,, no,, lady parts,,,, no, not that either, but the smell might be close, Heheheh.

Originally Posted by Grazor

Yeah, cold smoke for 3 or 4 hours.
Then slow low on the barbie for 40 minutes or so. Got one of those UFO cold smokers a few years ago. You must have seen them there OZ?
Didn't know you got kahawai over there.
Bloody good smoked, not bad raw either.
Pretty average fried..

Chur.
Had to google the UFO but yeah seen similar here.
Must try the slow low after the cold smoke.
Yeah we got kahawai but they call them Australian Salmon. Same fish. There's another species on the west coast too.
Recent catch below 5 1/4 old fashioned pounds of aerial acrobatics
Smaller ones are ok fried but smoking is the best way... for most oily fish I reckon.

Originally Posted by onimaru55

Chur.
Had to google the UFO but yeah seen similar here.
Must try the slow low after the cold smoke.
Yeah we got kahawai but they call them Australian Salmon. Same fish. There's another species on the west coast too.
Recent catch below 5 1/4 old fashioned pounds of aerial acrobatics
Smaller ones are ok fried but smoking is the best way... for most oily fish I reckon.

Hey Oz. A lot of people 'round here screw up their nose at the thought of the Australian Salmon as a table fish. Yes, we are spoilt for choice here. They are under rated IMO. Looks like you had some fun there.

Originally Posted by Tathra11

Hey Oz. A lot of people 'round here screw up their nose at the thought of the Australian Salmon as a table fish. Yes, we are spoilt for choice here. They are under rated IMO. Looks like you had some fun there.

Heya Tathra . Yeah I've got a mate who reckons he'd rather eat an old boot but he does'nt know how to Ike Jime a fish.

It was fun. He spent more time in the air than the water. Wasn't too hard to land . A tailor (bluefish) of the same size would pull the spots off a kahawai.

With Prime rib on sale,, why not.

Small enough for three.
Smoke at 220 for an hr, then let the temp climb till the core hits 122.
Then a half hr rest. Done in 3.5 hrs.

With mini Yorkshire Puddings.
Cheer, May the good eats commence!

That looks so good, what time do you want me?