Usually these are done on the grill but I thought I'd try it in the smoker today. The way the wind was blowing today, I should have used the grill. I couldn't keep a consistent heat in the propane smoker. The wind kept giving me a yellow flame so when I tried to adjust for more blue I ended up dropping the temp too much. Anyway, here's som QView.
Caught this yesterday evening. Detroit River right where it starts at the bottom of Lake St. Clair. Pulling wire (handlining), on a #9 Purpledescent Rapala.
There was a thread a while back about filleting pike so I thought I'd show something about doing walleye. This pic shows the fillets already removed from the fish and the skin removed. The top fillet is already unzipped. Unzipped is cutting along the line as I did in the lower fillet. Then you grab each pointy end and pull it apart. Most of the bones are then still attached to the skinny portion. Cut off the bony section and toss it out. The dark stuff on each fillet is then cut off so that all that is left is pure white meat. Notice the walleye cheeks in the upper right. Those went in the freezer with some others already frozen in water. I'm going to make a cheek chowder that my friend Hotwired makes.
Wrapped and placed on a nonstick grill pan. Alder in a foil packet. Just a small one because I used smoked bacon. That's all they had at the supermarket this morning. With the door wide open my flame yellowed out. As I closed the door the flame got better. Still trying to figure out this flame thing.
Finished product. The tail sections that I didn't wrap turned into jerky. Oops. I knew I should have saved those in the freezer. Took the wraps up to 170 because of the bacon then mopped them with some Sweet Baby Ray's Honey and Chipolte and closed the door for another ten minutes. They didn't last too long after they came out.
Caught this yesterday evening. Detroit River right where it starts at the bottom of Lake St. Clair. Pulling wire (handlining), on a #9 Purpledescent Rapala.
There was a thread a while back about filleting pike so I thought I'd show something about doing walleye. This pic shows the fillets already removed from the fish and the skin removed. The top fillet is already unzipped. Unzipped is cutting along the line as I did in the lower fillet. Then you grab each pointy end and pull it apart. Most of the bones are then still attached to the skinny portion. Cut off the bony section and toss it out. The dark stuff on each fillet is then cut off so that all that is left is pure white meat. Notice the walleye cheeks in the upper right. Those went in the freezer with some others already frozen in water. I'm going to make a cheek chowder that my friend Hotwired makes.
Wrapped and placed on a nonstick grill pan. Alder in a foil packet. Just a small one because I used smoked bacon. That's all they had at the supermarket this morning. With the door wide open my flame yellowed out. As I closed the door the flame got better. Still trying to figure out this flame thing.
Finished product. The tail sections that I didn't wrap turned into jerky. Oops. I knew I should have saved those in the freezer. Took the wraps up to 170 because of the bacon then mopped them with some Sweet Baby Ray's Honey and Chipolte and closed the door for another ten minutes. They didn't last too long after they came out.
