AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #20 - Mar 25^th, 2009 at 2:18pm

Saltbush Bill Offline
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You want the marinade recipe Aart???????
Most fish smokes well......even flat head
Makes a good main meal with mashed spuds and a few other vegies.

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Reply #21 - Mar 25^th, 2009 at 2:20pm

TBF Offline
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Saltbush Bill wrote on Mar 25^th, 2009 at 2:18pm:

You want the marinade recipe Aart???????
Most fish smokes well......even flat head
Makes a good main meal with mashed spuds and a few other vegies.

Yes please mate.
TBF is going to be eatin' a lot of fish.

Aart

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Reply #22 - Mar 25^th, 2009 at 2:24pm

TBF Offline
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While we still have this post still going...

Astro....can you post your dads Braised steak....Hetty wants to do that when we next go camping.

BBC...can we have the recipe etc for Naan bread..Once again Hetty's request.

SBB....What pastry did you used for the sausage rolls. I previously used Filo..too hard to work with.

Aart

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Reply #23 - Mar 25^th, 2009 at 7:40pm

Saltbush Bill Offline
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Aart the original smoked fish marinade recipe I had was for 1 ½ tablespoons of salt , 4 tablespoons of dark brown sugar and one cup of water….double amounts if not enough to cover the fish. I would use this if I was cooking fish for a main meal. Leave fish in marinade for 5 – 24 hours the longer the better I think.
Most things Ive read on smoking say to pat the fish dry then leave for another 30 mins to dry further, I think this forms a glaze over the fish before smoking.
I’ve never bothered to do that …always in a hurry….
When cooking fish for a snack with biscuits n cheese I double the amount of sugar and add extra wood shavings to the smoker. Stick it in the fridge to cool…should last at least a week without problems……if you can leave it there that long Grin

The stuff at Thora didn’t have a hope of getting to the fridge for cooling.
Hope this helps
The Sausage Rolls were made using puff pastry.

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Reply #24 - Mar 25^th, 2009 at 8:06pm

Derek Offline
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Saltbush Bill wrote on Mar 25^th, 2009 at 7:40pm:

the original smoked fish marinade recipe I had was for 1 ½ tablespoons ofsalt , 4 tablespoons of dark brown sugar and one cup of water….double amounts if not enough to cover the fish. I would use this if I was cooking fish for a main meal.Leave fish in marinade for5 – 24 hours the longer the better I think.

Thanks for that as I was going to ask myself.

I usually smoke my fish (generally tailor, snapper and mullet)in a smoker from Southern Metal Spinners and have always used a brine of half cup of salt and half a cup of brown sugar in two cups of water. Maybe I have been overdoing it a little although the flavour has generally been good.

Retired
Camp Oven Cook

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Reply #25 - Mar 25^th, 2009 at 8:23pm

Kingsthorpe David Offline
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BillyBushCook wrote on Mar 18^th, 2009 at 7:30am:

Cheers, Mick.

Are you a baker by trade?
Sure turn out nice breads!

KD

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Reply #26 - Mar 25^th, 2009 at 8:33pm

TBF Offline
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Saltbush Bill wrote on Mar 25^th, 2009 at 7:40pm:

Aart the original smoked fish marinade recipe I had was for 1 ½ tablespoons of salt , 4 tablespoons of dark brown sugar and one cup of water….double amounts if not enough to cover the fish. I would use this if I was cooking fish for a main meal. Leave fish in marinade for 5 – 24 hours the longer the better I think.
Most things Ive read on smoking say to pat the fish dry then leave for another 30 mins to dry further, I think this forms a glaze over the fish before smoking.
I’ve never bothered to do that …always in a hurry….
When cooking fish for a snack with biscuits n cheese I double the amount of sugar and add extra wood shavings to the smoker. Stick it in the fridge to cool…should last at least a week without problems……if you can leave it there that long Grin

The stuff at Thora didn’t have a hope of getting to the fridge for cooling.
Hope this helps
The Sausage Rolls were made using puff pastry.

Thanks Rory..
I'll be doing both over the Easter weekend.
Going camping near Kilcoy.

Aart

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Reply #27 - Mar 26^th, 2009 at 8:43am

Saltbush Bill Offline
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camp oven"
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Derek wrote on Mar 25^th, 2009 at 8:06pm:

I usually smoke my fish (generally tailor, snapper and mullet)in a smoker from Southern Metal Spinners and have always used a brine of half cup of salt and half a cup of brown sugar in two cups of water.

I think there are probably as many fish smoking Marinade recipes as there are varietys of fish in the sea Derek. I wouldnt say mines any better than another, Its just the one Im using at the moment....I keep experimenting. At times Ive Filleted a fish, Rubbed a bit of salt and pepper into it and smoked it straight away......never had any complaints about it that way either.
I will be trying your method to see how it turns out.

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Reply #28 - Mar 26^th, 2009 at 12:15pm

BillyBushCook Offline
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TBF wrote on Mar 25^th, 2009 at 2:24pm:

BBC...can we have the recipe etc for Naan bread..Once again Hetty's request.
Aart

Aart it is back at the start of this thread. Cheesy

Kingsthorpe David wrote on Mar 25^th, 2009 at 8:23pm:

Are you a baker by trade?
Sure turn out nice breads!

KD

No mate, Machinist by trade...now a Mechanical Engineer.

Cheers, Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #29 - Mar 26^th, 2009 at 3:38pm

poddy dodger Offline
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SBB, I thort your sausage rolls were brilliant, I will be doing them for the grand kids these school hols when they come and stay. Also do heaps of pancakes, they eat'em faster than I can make them.

pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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