Fishie 98 Posted January 12, 2011 Report Share Posted January 12, 2011 It seemed crazy to waste so much snapper meat so smoked the wings up... made fish cakes out of them Savagelip 1 Quote Link to post Share on other sites
Rickster 0 Posted January 12, 2011 Report Share Posted January 12, 2011 MMMM they look yummy bugger the fish cakes i would've eaten them as is. :lol: :woohoo: Quote Link to post Share on other sites
gonefishing2105 0 Posted January 13, 2011 Report Share Posted January 13, 2011 theres a place in west auss that dose chillie honeyed snaper wings they are bloody delicouse Quote Link to post Share on other sites
Fishie 98 Posted January 13, 2011 Author Report Share Posted January 13, 2011 They were very tasty, my missus doesn't like smoked fish but will eat it in fish patties. Nothing like a smoked wings and a couple of beers whilst you fillet your fish with your mates.That chili honey recipe does sound different, I guess it's up to your imagination to see what you can come up withI use the oak wine barrel sawdust from Anglers Choice. Quote Link to post Share on other sites
jagger 24 Posted January 13, 2011 Report Share Posted January 13, 2011 Fishie I've got some of that sawdust from Arthur and must say it's the nicest I have ever used. The flavour it creates is next to none!Still got a bag of wings in the freezer i'v been meaning to do...think you might have just given me the encouragement I needed... Quote Link to post Share on other sites
Fishie 98 Posted January 13, 2011 Author Report Share Posted January 13, 2011 Fishie I've got some of that sawdust from Arthur and must say it's the nicest I have ever used. The flavour it creates is next to none!Still got a bag of wings in the freezer i'v been meaning to do...think you might have just given me the encouragement I needed... I sometimes open up the container and have a deep breath ... it smells like a wine cellar :woohoo: I reckon it's the best sawdust about. Quote Link to post Share on other sites
afishyfish 4 Posted January 13, 2011 Report Share Posted January 13, 2011 Dunno if thye'd be a waste Fishie, I'm sure a GW would have found them a very nice tidbit :dry: :whistle: Very handy way of doing them on the BBQ like that ! Quote Link to post Share on other sites
Fishie 98 Posted January 13, 2011 Author Report Share Posted January 13, 2011 AFF that's the first time I've used the BBQ burner for the smoker.. it was a lot easier than worrying about metho. I also used a remote temp probe to tell me when the fish was cooked to save opening up the lid and losing the smoke and heat Quote Link to post Share on other sites
afishyfish 4 Posted January 13, 2011 Report Share Posted January 13, 2011 Is that the one with the flip open probe and a digital readout built into the handle? We use one for checking the i/side temp of roasts etc, and an extremely handy gadget to have.The outside temp doesnt mean all that much from what Ive seenNo more having to re-cook that lamb roast Ive been waiting two hours to get stuck into ! Quote Link to post Share on other sites
Fishie 98 Posted January 13, 2011 Author Report Share Posted January 13, 2011 For between $19 and $25 you can buy a remote temp probe that inserts into your meat and then sends a radio signal to a handheld unit that you can carry around your house and keep an eye on the cooking. Since using one all of my weber cooking has come out perfect. whereas before I could never get the meat cooked right as it was always under or over cookedGo and buy one AFF.. you'll be glad you did! I now cook most nights on the weber from scotch fillets, split chickens, hamburgers etcCheckout these cool dudes http://www.barbecueweb.com/I learnt a lot from these good ole boys... get yerself a big knife, a few beers and a weber and start cooking :cheer: :cheer: Rickster and brownie 2 Quote Link to post Share on other sites
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