tag:blogger.com,1999:blog-3873270867503619932.post9078230734512562501..comments2023-12-18T09:02:15.282-05:00Comments on The William Brown Project: KIPPERED BLUESMatthew Hranekhttp://www.blogger.com/profile/05721330571905219380noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3873270867503619932.post-71583696603945418892012-05-30T05:58:03.050-04:002012-05-30T05:58:03.050-04:00Bluefish is awesome fresh, like all oily fish fres...Bluefish is awesome fresh, like all oily fish fresh is the key. I might be wrong but I don't think mercury levels are as relevant as with longer lived top of foodchain species like big tuna, swordfish, shark, etc.<br /><br />Webers rule, you can pimp that thing to get smoking temperatures lower, between 100 and 200 F, with firebricks or something like the Smokinator. Low and Slow, baby....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3873270867503619932.post-3001418678241328872012-05-29T18:22:23.936-04:002012-05-29T18:22:23.936-04:00My heartfelt condolences go out to you and your fa...My heartfelt condolences go out to you and your family... May your memories be your comfort.Toothshuckernoreply@blogger.comtag:blogger.com,1999:blog-3873270867503619932.post-18832227231776349622012-05-29T17:03:27.112-04:002012-05-29T17:03:27.112-04:00SMOKED FOR ABOUT 45MIN HARD TO SAY TEMP...
AS FOR ...SMOKED FOR ABOUT 45MIN HARD TO SAY TEMP...<br />AS FOR THE WEBER IT WAS TOO $ TO MAKE COLORS ANYMORE BECAUSE THE BASE COLOR IS BLACK AND THEY KEPT IT THAT WAY. I WILL RTY TO FIX IT BUT IT WILL ALWAYS BE REPLACED WITH ANOTHER WEBER. ALWAYS..Matthew Hranekhttps://www.blogger.com/profile/05721330571905219380noreply@blogger.comtag:blogger.com,1999:blog-3873270867503619932.post-70372398315812279222012-05-29T11:29:30.184-04:002012-05-29T11:29:30.184-04:00freekin love bluefish. + cut into chunks and batte...freekin love bluefish. + cut into chunks and batter/fry. - garlic aoili. Could do that to cardboard and it would taste good too but hey...james at 10engineshttps://www.blogger.com/profile/16957344808503607428noreply@blogger.comtag:blogger.com,1999:blog-3873270867503619932.post-34415732234712286032012-05-29T09:58:25.412-04:002012-05-29T09:58:25.412-04:00bluefish never quite gets the love it deserves, bu...bluefish never quite gets the love it deserves, but I'd take it over striper any day.<br /><br />Kippered looks like a great method. Definitely going to give it a run. Looks like it would be good on a salad or a bagel with cream cheese. How long do you smoke and at what approximate temp?randallnoreply@blogger.comtag:blogger.com,1999:blog-3873270867503619932.post-63940420181008986962012-05-29T08:12:48.116-04:002012-05-29T08:12:48.116-04:00That smoked blue fish looks awesome. My trusty red...That smoked blue fish looks awesome. My trusty red Weber still has some life left, however missing handles and some rust have begun plaguing it. Why don't they make em in red anymore? I will hold on until it rusts out completely. What are you going to get to replace it?NBoltonhttp://www.thewildwood.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-3873270867503619932.post-90307086873844488822012-05-28T23:16:42.362-04:002012-05-28T23:16:42.362-04:00Who woulda thought the Blue-fish would out smoke t...Who woulda thought the Blue-fish would out smoke the Red-Weber. But what a way to go. Looks damn goodAmatouristhttps://www.blogger.com/profile/06926007257344321696noreply@blogger.com