Smokin' YT and more.... - Kayak Fishing Adventures on Big Water’s Edge

StinkyMatt · 09-19-2012, 01:33 PM

Wow, got me smiling from ear to ear.........and hungry.

You ever try just putting on only dry ingredients?

Last year I tried some YT with Salt, Pepper and a greek seasoning. Don't remember the name exactly, yellow, white can with a picture of a chef. Super!

Now, if I could just catch some damn YT!

Dannowar · 09-19-2012, 01:52 PM

I have an old barrel smoker that I use quite frequently. I usually soak my yt in a salt and brown sugar brine and smoke it at about 350 for about an hour and a half. I use almond wood from Bevmo. I love the old school smokers. I love having to maintain temperature by throwing more wood on the pile and I love smelling like I just burnt down a forest.

GR6RR · 09-19-2012, 03:09 PM

pictures of these smokers would be nice. even better would be pictures of said smoked slabs...

finyak · 09-19-2012, 03:36 PM

2 liters of water, 3/4 cup salt, 1 cup brown sugar.Let it sit in the brine for about 24hrs.Pull from the brine pat dry and let sit for about an hour.Smoke with old oak wine barrel chips for 1.5 hrs. and with pineapple juice in the water try.I do this with all my fish and did some bluefin bellies a few weeks back OMG you would not belive how good it was, a very rich oily smokey tasty flavor.I have 1 more Bluefin belly that I already soaked in brine and vacum packed and put in the frezzer.I never tried that before it will be interesting to see how it comes out.

Finyak

ful-rac · 09-19-2012, 03:39 PM

Glad you had a good summer! Sure looks like you caught a bunch of nice fish this season.

Really nice of you to offer to smoke everybodys fish!
Sounds like LJ isn't the only great resource in San Diego.....his name is SEAQUINN!!!!

ericko · 09-19-2012, 03:44 PM

Has anybody smoked halibut???

T Bone · 09-19-2012, 04:01 PM

best to smoke oily fish like Tuna-YT-Bonito-Salmon.

Other types of fish end up too dry.

I just smoked 6 # of YT over the weekend.I used mesquite which was flavor overkill,Brine was Yamasa teriyaki and brown suger.It is more addictive than crack...

ful-rac · 09-19-2012, 04:02 PM

Just had some last week....K-I-L-L-E-R-!!!!! very good!

StinkyMatt · 09-19-2012, 04:19 PM

I did halibut before.

It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon

09-19-2012, 03:09 PM	#3
GR6RR Lucky Fisher Join Date: Feb 2012 Location: too far inland Posts: 366	pictures of these smokers would be nice. even better would be pictures of said smoked slabs... __________________

09-19-2012, 03:39 PM	#5
ful-rac Emperor Join Date: May 2009 Location: Buena Park Posts: 3,649	Glad you had a good summer! Sure looks like you caught a bunch of nice fish this season. Really nice of you to offer to smoke everybodys fish! Sounds like LJ isn't the only great resource in San Diego.....his name is SEAQUINN!!!! __________________ There's nothing colder than yesterday's hotdog.

09-19-2012, 04:01 PM	#7
T Bone Senior Member Join Date: Dec 2008 Location: Redlands CA Posts: 871	best to smoke oily fish like Tuna-YT-Bonito-Salmon. Other types of fish end up too dry. I just smoked 6 # of YT over the weekend.I used mesquite which was flavor overkill,Brine was Yamasa teriyaki and brown suger.It is more addictive than crack... __________________ Barachit Baralah,Elohim-In the beginning,God-Genesis 1:1 "Who among you,if your son asked for a fish would give them a serpent " Jesus Matt. 7:10

09-19-2012, 04:02 PM	#8
ful-rac Emperor Join Date: May 2009 Location: Buena Park Posts: 3,649	Just had some last week....K-I-L-L-E-R-!!!!! very good! __________________ There's nothing colder than yesterday's hotdog.

09-19-2012, 01:33 PM	#1
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,169	Wow, got me smiling from ear to ear.........and hungry. You ever try just putting on only dry ingredients? Last year I tried some YT with Salt, Pepper and a greek seasoning. Don't remember the name exactly, yellow, white can with a picture of a chef. Super! Now, if I could just catch some damn YT!

09-19-2012, 01:52 PM	#2
Dannowar Senior Member Join Date: Aug 2012 Posts: 1,823	I have an old barrel smoker that I use quite frequently. I usually soak my yt in a salt and brown sugar brine and smoke it at about 350 for about an hour and a half. I use almond wood from Bevmo. I love the old school smokers. I love having to maintain temperature by throwing more wood on the pile and I love smelling like I just burnt down a forest.

09-19-2012, 03:36 PM	#4
finyak Senior Member Join Date: Aug 2011 Location: San Diego Posts: 332	2 liters of water, 3/4 cup salt, 1 cup brown sugar.Let it sit in the brine for about 24hrs.Pull from the brine pat dry and let sit for about an hour.Smoke with old oak wine barrel chips for 1.5 hrs. and with pineapple juice in the water try.I do this with all my fish and did some bluefin bellies a few weeks back OMG you would not belive how good it was, a very rich oily smokey tasty flavor.I have 1 more Bluefin belly that I already soaked in brine and vacum packed and put in the frezzer.I never tried that before it will be interesting to see how it comes out. Finyak

09-19-2012, 03:44 PM	#6
ericko Senior Member Join Date: Jun 2008 Location: Huntington beach Posts: 594	Has anybody smoked halibut???

09-19-2012, 04:19 PM	#9
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,169	I did halibut before. It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon