Smoked mackerel
Ingredients for 6 people
Ingredients · Servings 6
- 6 fresh and cleaned mackerel
- 150 g salt
- 3 ltr water
- Weber Master-Touch GBS Premium E-5775
- briquettes
- wood chips fish and shellfish
- drip tray
Method · 2 h
- Start by brining your mackerel. Dissolve 150 g of salt in 3 liters of water. You can dissolve the salt in a small amount of boiled water first and then add the rest of the water. Place the cleaned mackerel in the brine bath and let it stand covered in the refrigerator for about 1.5 hours. Then remove them from the brine bath, rinse them briefly under the tap, and pat them dry with paper towels.
- Place a layer of briquettes on the left side of the kettle and light them using firelighters. Alternatively, use a briquette starter. This is a quick and safe way to light the briquettes. Place a drip tray in the other half of the barbecue. When using the charcoal ring: Place the charcoal ring in the center of the charcoal grate (at the bottom of the kettle). Fill the ring with briquettes to just below the rim. Light the briquettes using firelighters. In the meantime, soak the wood chips in a little water for 30 minutes. Ensure that the barbecue temperature reaches 100–110 degrees; you do this by adjusting the bottom vent. The wider you open it, the more oxygen enters and the hotter the barbecue becomes. In this case, therefore, you should close it 75%. The amount of briquettes or coals also determines the heat of the barbecue; in this case, a single layer is sufficient. The coals are ready when gray ash begins to form on them.
- As soon as the coals turn white, distribute the wood chips over the coals. Ensure they are damp but not soaked, otherwise the briquettes will cool down too much. When using the charcoal ring, place the heat diffuser centered on the charcoal ring. Place a drip tray on the heat diffuser. Place the grill grate in the kettle at the highest position. Put the lid on the barbecue and close the top vent in the lid 75%; after all, you want to keep the smoke inside the barbecue. Closing it completely isn't good either, as the substances must be able to escape. Let the BBQ heat up to a temperature of 100-110 degrees.
- As soon as smoke appears, place the mackerel on the grill grate above the drip tray. So, not directly over the briquettes. Let the mackerel smoke for 25 to 30 minutes. Then let them cool down and enjoy them, or make a delicious rillette with them. And do you dare to make your own smoked mackerel?
6
- Start by brining your mackerel. Dissolve 150 g of salt in 3 liters of water. You can dissolve the salt in a small amount of boiled water first and then add the rest of the water. Place the cleaned mackerel in the brine bath and let it stand covered in the refrigerator for about 1.5 hours. Then remove them from the brine bath, rinse them briefly under the tap, and pat them dry with paper towels.
- Place a layer of briquettes on the left side of the kettle and light them using firelighters. Alternatively, use a briquette starter. This is a quick and safe way to light the briquettes. Place a drip tray in the other half of the barbecue. When using the charcoal ring: Place the charcoal ring in the center of the charcoal grate (at the bottom of the kettle). Fill the ring with briquettes to just below the rim. Light the briquettes using firelighters. In the meantime, soak the wood chips in a little water for 30 minutes. Ensure that the barbecue temperature reaches 100–110 degrees; you do this by adjusting the bottom vent. The wider you open it, the more oxygen enters and the hotter the barbecue becomes. In this case, therefore, you should close it 75%. The amount of briquettes or coals also determines the heat of the barbecue; in this case, a single layer is sufficient. The coals are ready when gray ash begins to form on them.
- As soon as the coals turn white, distribute the wood chips over the coals. Ensure they are damp but not soaked, otherwise the briquettes will cool down too much. When using the charcoal ring, place the heat diffuser centered on the charcoal ring. Place a drip tray on the heat diffuser. Place the grill grate in the kettle at the highest position. Put the lid on the barbecue and close the top vent in the lid 75%; after all, you want to keep the smoke inside the barbecue. Closing it completely isn't good either, as the substances must be able to escape. Let the BBQ heat up to a temperature of 100-110 degrees.
- As soon as smoke appears, place the mackerel on the grill grate above the drip tray. So, not directly over the briquettes. Let the mackerel smoke for 25 to 30 minutes. Then let them cool down and enjoy them, or make a delicious rillette with them. And do you dare to make your own smoked mackerel?
