Smoking Mullet Cracker Style

hey everybody show you how to clean your mullet get ready for smoking like yeah keep that right there that's the gizzard top off of it right down to almost to the center go right around it like that there you go let's clean the gizzard now clean the mullet cut his head off right above the backbone gonna cut right through the ribs just like that stick your knife through right above that tail fin all the way out to the backbone take the row out this is white row male mullet flip them over do the same thing we're just removing the backbone above them fins if you want to take some of that black membrane off you can scrub it with a brush it'll come off you don't have to you can leave it on there you cannot point that anyway give them a rinse okay and then you clean them up a little bit get some of the membrane off of there that's mostly fat that'll all cook down and we'll take the backbone that tail off cut the top fins off get the few scales that are on that back piece right there cut the fan off deep-fried backbone good put a lot of meat on them too give it a wrench there you go oh there's a yellow jacket nest around here somewhere clean mullet there's a yellow jacket anywhere within a mile they'll come looking for it get can't have enough [Music] right now [Music] we'll season them up here in a minute do some more let them drain off like that so save these backbones fry them up here as well you know pull the guts out save the gizzard if you want to save it i do because i like good right above the backbone row out flip them over do the same thing run on the backbone like that scrape some of it this will come loose with a brush a little bit okay the back panel you don't have to take those fins off here all right all right we got all the mullet cleaned on the racks ready to put in a smoker we ended up with a 11 11 mullet all right got my big old fire pot here full of charcoal i'm gonna throw some wood on it here in just a minute y'all tell me what kind of wood this is that's in that other video if you knew what this was you know what that is that's button wood it's a member of the like the mangrove but it don't grow down in the water it gets close but it don't grow out in it my family's used this for over 100 years smoking mullet i'm gonna throw some of that on there in just a little bit get our spices on the mullet this is uh old bay paprika salt pepper and garlic that's it this is an old cast iron pot and i've found it actually people are throwing it away so i figure i'll make use of it it's an old one's got a gate mark on the bottom of it so the thing is pre what 1890 or something like that all right let's get this up in there like that get our spices here doctor all these up it'll take about oh it should take about three hours i guess smokey's just over 200 225 something like that for a little while don't take them long all right let me get all these done here we'll get them in the smoker here just a second all right got all the spices on them now it's time to get them in the smoker track number one number three all right i still got here get up here i need that on there still got room to put one more rack here one more rack up here on the top no i have nothing for that i one 24 head of mullet in there no problem sent me a bunch of red clay brick in there on the bottom to as a heat diffuser kind of spread out the heat a little bit so don't go straight up into that first rack get this shut up and then come down here that's all there is to it i'm gonna take that and throw some button wood in there that split up yesterday put some of that in there i feel a nice chunk to be started i'll be adding to it probably one more time i might have to add some wood to it like it all right i'll shove it on back in a little further there we go all right now close it up there we go let it go for a while come back check the temperature after a while see how they're doing all right guys i'll show you the finished product here after a while now this is what you do while you're waiting for your mullet to get done smoking you take in backbones and gizzards right there got them in the bag all cleaned up heat you up a pot of grease we're going to dust in with some martha white yellow cornmeal this right here some homemade creole seasoning cloves and coriander garlic cayenne all kind of good stuff really like it and then my mullet seasoning dust them with that shake them in a ziplock bag full of some of that yellow cornmeal mix in there and as soon as that gets hot y'all see where we're at here we're up to about uh 150 and climbing we'll get that up to about 325. we'll drop them in there drain them on a paper towel a little bit and that's what we'll munch on till the mullet gets done all right i'll show you here in a minute once i get ready to get these going all right we got these spread out pat them dry a little bit i get some of the moisture off of them you don't want to boil your cornmeal off of them then we'll take some of this creole seasoning right here i'll sprinkle a little bit out on lots of good stuff just a little bit dustin on yet i'm gonna be good gizmos love mother gizzard all right all right we've got our oil up to temperature 300 325 350 degrees almost throw some of these in here shake them off a little bit wrap them right in that hot grease away from you no way don't splash on you look good and this is going to be good [Music] put a couple more [Music] [Music] now we're going to let them fry up a little bit here [Music] can you see that deep fried mullet backbone none of that fish is going away look at that i one hey i wanna turn it brown right there your first all right back over here don't take them but just a minute a little bit longer just a little bit around a little bit more they're trying to jump right out of there [Music] now ain't that looking good getting nice and brown there a little bit come on i don't know i'm anxious i want to eat them here that dude floated up to the top he says i'm i'm ready i'm ready put you right in there all of them starting to float up yeah get ready too uh-huh look at that i'll see next john squirt me in the face with hot grease get out let them go for another minute see that that is some good eating right there now real good they're done that's all it takes leave you in there use the last one i think you're gonna be too hot to eat yeah it's still hot wait a minute it was too hot can't eat it yet i think it's time to drop in gizzards in there right now another one gotta find them here in the bag got another one i think there's one more left in here there it is there he is there he is right there all right next batch you're ready this one got the gizzard wow got one more batch pudding that's it just a few more pieces left in here you see it man don't that look good make your tongue slap your brains out well all right all of our frying parts done let's try one of them gizzard see how it tastes like how many of y'all eat one of these oh man to be gentle going back through it slides right off in bones like that a lot of middle now they are good all the bones stay right where they're supposed to be oh yeah [Music] y'all have a good day i'll show you them smoked muddle when they get done talk to you later you know what makes this even better when you grow your own lemons a little bit of that on there oh yeah right out of the yard all right guys it's been about three hours let's check these mullets see what they're looking like we're right at about 200 degrees i did peak earlier here [Music] buddy look at there look at there get the sun on so you can see that look at that man they're looking right i think they're just about ready a little test there yeah yeah and tails start curling up like that you know they're getting done i'm gonna leave them in there just a little bit longer let's see oh yeah come along nice little bit longer a little bit longer all right guys this time pull these molded off here okay still cooking about 210. it's perfect just perfect [Music] look at that there i didn't pick the tail off that right there yeah i did [Music] yeah now that is some old cracker style smoked mullet right there yes it is [Music] all right well you seen the final product right there here i'll give you a little taste test there okay y'all let me just that is some kind of good i'm telling you what don't get no better than that [Music] oh mmm look at how juicy it is perfect perfect mmm that buttonwood gives them a real good flavor too that's so good i can't wait now all right well you guys have a great rest of the week i ain't doing nothing until next year ain't going to work until next year y'all have a good week and i'll talk to you later hope you enjoyed this video like subscribe do all that good kind of stuff and uh i'll see you on the next one bye now

Channel: Loaderman Jacks Life

Views: 30,220

Keywords: smoked mullet, how to clean fish, how to cook, mullet, clean fish, smoking fish, cooker, frying fish, living off the land, how to smoke mullet, cracker style, old florida, smoker, BILOXI BACON, how to cook fish, how to clean mullet

Id: IPeI9ZYfIq4

Length: 26min 40sec (1600 seconds)

Published: Wed Dec 16 2020