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  1. smokedadee

    Smoked Stuffed Milk Fish (Bangus) Filipino Style

    Rivet, Of course all the innards were removed and if you are talking about the blackish portion in the belly part of the fish, it is the fat of this kind of fish. This milk fish was cultured and raised on a fish pond and you will not believe it that the fats of this fish will melt in your mouth...
  2. smokedadee

    Pulled Pork Butt Sandwich

    Hi irishteabear, I'm glad you all like it....I put garlic spread, mayo, fried egg, cucumber, tomatoes and the pulled butt. The garlic spread gave it a BANG since it blended well with the butt.
  3. smokedadee

    Smoked Stuffed Milk Fish (Bangus) Filipino Style

    Mikey, When I prepared this one I just let the temp of the smoker fire up and I just control the smoke coming out of the vents. This is actually like grilling which is higher in temp and I just incorporate the flavor of the smoke on the early stage of cooking and since fish meat is a soft meat...
  4. smokedadee

    Pulled Pork Butt Sandwich

    Here's another one that I almost forgot to post due to the site's problem. I tried experimenting and getting tips from the posts here and without further ado here is my butt...err...my version of pulled pork butt sandwich. I started by giving my pork butt a good massage with yellow mustard and...
  5. smokedadee

    Smoked Stuffed Milk Fish (Bangus) Filipino Style

    Hey...I just want to share to all of you one of the style of cooking fish here in the Philippines. We usually grilled this but I tried smoking it and the best way I can demonstrate it is with our national fish which is the Milk Fish or Bangus. Here it was cut at the back so that we can put...
  6. smokedadee

    Hello to all smokers

    Hi guys & gals! Finally I'm back...I'm Ram and I've been a member since October last year. Now I can say that I'm one step higher on a newbie level thanks to all the info and advise that I get and imitated from this informative site. Keep smoking guys and let new ideas flow for new recipes.
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