Keith C wrote: There you go - couta with apricot glaze. Many recipes available via Google for those longing for a piece of appetising couta😉 |
Kandrew wrote: Very nice mate, what fish we catch in NZ would be close |
Keith C wrote:
Kandrew, the dreaded Barracouta is the fish in question (thyrsites atun). Expected to South Africa by container load. |
RockCrashing wrote:
Keith, how do you find quality cuda in NZ? Cos every cuda i've pull up have parricides. Great bait but i wouldn't eat it   |
Pcj wrote: Ok so the Gamily brought me one of these,now how do you use it??no instuction manual,goes on about water in bowl and burning charcoal. Is it loose charcoal or brick type??once burning add soaked wood chips.Got some old fish in freezer that I am going to waste in it,Do you just prepare fish as normal,light the fire getting smoking first and wait till it dies down a bit??add fish?? how long would you leave it in for and will brown off. Only smoked via portable smoker and does a reasonable job.Thanks. |
lawabidingpoacher wrote: hey Pcj , I have just used my barrel same as yours for first time yesterday.. whole brisket on bottom rack and a chicken on the top rack. used charcole for the fire and tea tree pieces about 50mm dia and 150mm long soaked in water for half an hourso they don't catch fire for the smoke. used about six or seven pieces in total.. chicken 6 hours and brisket 8.. and far to many rums!! temp never went over 50c on the dial and all was done perfectly... I have 4 snapper fillets on now should be done about 1 ish |
lawabidingpoacher wrote: i left the dampner closed ( for the brisket and chicken ) for the first couple of hours just to keep a bit of heat and smoke build up , then opened to let smoke flow . I know of others who do the opposite ! |
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