{"id":908,"date":"2011-06-24T14:44:59","date_gmt":"2011-06-24T22:44:59","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=908"},"modified":"2011-06-24T14:44:59","modified_gmt":"2011-06-24T22:44:59","slug":"alder-smoked-steelhead-trout","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/alder-smoked-steelhead-trout\/","title":{"rendered":"Alder Smoked Steelhead Trout"},"content":{"rendered":"<p>Big time fish lover &#8230; I love to catch them, release them and also eat them!!\u00a0 But over the years I have never caught, smoked, cooked, or eaten a Steelhead Trout.\u00a0 Steelhead are ocean-running rainbow Trout and for the most part, it&#8217;s not legal to fish commercially for Steelhead.\u00a0 When I saw some nice Fresh Farmed Steelhead Fillets at Costco I decided to remedy the situation.\u00a0 Would have preferred Wild Steehead Trout but as the Rolling Stones once sang : &#8220;&#8230; You can&#8217;t always get what you want &#8211; but if you try sometimes you get what you need &#8230; &#8220;.<\/p>\n<p>Each fillet weighed about 2\u00bd lbs.\u00a0 Notice an old fisherman&#8217;s trick to make a fish look bigger.\u00a0 Both fillets are the same size yet the front one looks so much bigger!<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Cut the Steelhead into uniform strips of about 3 inches.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>This Brine Recipe is one for Fresh Salmon that I borrowed from kummok on the Bradley Smoker Forum.\u00a0 Kummok resides in Homer, Alaska.\u00a0 Brine the fish for 12 &#8211; 24 hours in the refrigerator.\u00a0 Make sure that the fish is held under the brine in order to get complete uniform brining.\u00a0 You can add 3 Tbsp cayenne pepper if desired.\u00a0 I modified the recipe to include 1 Tbsp of onion powder.<\/p>\n<ul>\n<li>1 gallon cold water<\/li>\n<li>1 quart soy sauce or teriyaki<\/li>\n<li>1 cup pickling salt<\/li>\n<li>2 lbs brown sugar<\/li>\n<li>2 Tbsp garlic powder<\/li>\n<li>1 Tbsp onion powder<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>After 12 hours of brining place the fish in a single layer on drying racks and ensure that the pieces do not touch each other.\u00a0 Dry the fish for 12 hours in the refrigerator until a hard pellicle forms.\u00a0 Fish will have a tough, shiny coat and will be slightly tacky to the touch.<\/p>\n<p>Inserted the Steelhead Trout into the 110\u00baF preheated Original Bradley Smoker (OBS) and loaded 9 Alder Bisquettes for a 3 hour Alder Flavor smoke.\u00a0 Programmed the Auber PID for 1 hour at 110\u00baF, followed by 1 hour at 120\u00baF,\u00a0 4 hours at 140\u00baF, and 3 hours at\u00a0175\u00baF which will give me plenty of time to complete the Steelhead smoking process.\u00a0 This is where you should be using a smoker that can maintain the lower temperatures for the best results.\u00a0 As a general rule, the higher temp you use the more the fish cooks the oils out and the fish becomes dryer\/tougher in the process.\u00a0 If you get white &#8220;boogers&#8221; on the fish, you&#8217;re cooking too high and\/or too fast.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Rotated the racks every hour &#8211; top to bottom, front to back.\u00a0 Unfortunately, after 4 hours, during the 4 hour at 140\u00baF smoking process I experienced a malfunction with the OBS heating elements which predicated that I use an alternate method to complete smoking the Steelhead Trout.\u00a0 I closely monitor the smoking process with my Maverick ET-732 Remote Smoker Thermometer and soon noticed that the OBS chamber temperature was at 121\u00ba vs the programmed 140\u00ba.\u00a0 The temperature was being maintained by the smoking element and an ambient temp of 90+\u00ba.<\/p>\n<p>Fortunately I was able to fall back on my <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> General Pellet Grill to complete the smoking process of the Steelhead Trout.\u00a0 Chose to set the MAK controller for a 200\u00ba temp since the Steelhead at this point should not cook too fast and develop white &#8220;boogers&#8221;.<\/p>\n<p>Inserted a temp probe in the thickest piece in order to pull the smoked Stealhead Trout when the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> (IT) reaches 140\u00baF.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Used Alder Wood Pellets.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead6.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Pulled the Alder Smoked Steelhead Trout when the IT reached 140\u00baF and allowed the fish to rest under a loosely fitted foil tent for 45 minutes.\u00a0 Took about 2 hours in the MAK to finish the smoking process that under normal conditions would have finished in the OBS.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead8.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Table is set &#8230; You don&#8217;t need much when you have Alder Smoked Steelhead Trout.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead9.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>The Money $Shot$ &#8230; I&#8217;ll let the photo speak for itself &#8230; Bon App\u00e9tit<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead10.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Smoked fish gets better with time.\u00a0 <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">Vacuum<\/a> sealed the rest and into the freezer for at least a couple of weeks.\u00a0 I know it&#8217;s hard to wait for it but it&#8217;s worth it &#8230;<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/OBSMAKSteelhead06232011\/Steelhead11.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Big time fish lover &#8230; I love to catch them, release them and also eat them!!\u00a0 But over the years I have never caught, smoked, cooked, or eaten a Steelhead Trout.\u00a0 Steelhead are ocean-running rainbow Trout and for the most &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/alder-smoked-steelhead-trout\/\" aria-label=\"Alder Smoked Steelhead Trout\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-908","post","type-post","status-publish","format-standard","hentry","category-fish"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Alder Smoked Steelhead Trout - Smokin&#039; 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