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Perth BBQ School
Приєднався 27 жов 2019
Smoked Miso Toothfish | Perth BBQ School
A crowd favourite from our seafood classes I thought I would share the method and recipe with you.
We use the Glacier51 Patagonian Toothfish. If you're in Perth you can get this from Catalanos.
Miso Marinade (enough for a dozen fillets)
600gm miso paste
400gm sugar
½ cup mirin
¼ cup vinegar
Combine in a small sauce pan and heat until sugar dissolved. Allow to cool before marinating
fish.
Method:
Cook Time: 60-90 minutes
Pit Temp: 200-225f (but don’t worry if higher)
This fatty wagyu of the sea is so forgiving.
A lot of people get put off by its price and reputation thinking they don’t want to fuck it up, but
out of all of the proteins we do in the class this is probably the easiest one to nail.
Marinate the day before or four hours prior.
My favourite is by far the miso caramel above, but there are so many option.
Remove fish and reserve any leftover marinade.
Smoke until fish reaches around 165f internal temp to ensure fat is rendered and the fish is
juicy.
The great thing about this fish is I’ve taken it off at 150f, 180f, 200f and it’s always been
enjoyable, but 165f is the sweet spot.
Towards the end of the cook you can baste with the remaining marinade if you’re feeling fancy.
Once it reaches internal temp if you want to REALLY take things up a notch you can caramelise
the marinade on top with a blowtorch or charcoal starter wand just to get that colour and depth
of flavour. If you’re in a rush or don’t have those tools available, relax, it’ll still taste amazing.
We use the Glacier51 Patagonian Toothfish. If you're in Perth you can get this from Catalanos.
Miso Marinade (enough for a dozen fillets)
600gm miso paste
400gm sugar
½ cup mirin
¼ cup vinegar
Combine in a small sauce pan and heat until sugar dissolved. Allow to cool before marinating
fish.
Method:
Cook Time: 60-90 minutes
Pit Temp: 200-225f (but don’t worry if higher)
This fatty wagyu of the sea is so forgiving.
A lot of people get put off by its price and reputation thinking they don’t want to fuck it up, but
out of all of the proteins we do in the class this is probably the easiest one to nail.
Marinate the day before or four hours prior.
My favourite is by far the miso caramel above, but there are so many option.
Remove fish and reserve any leftover marinade.
Smoke until fish reaches around 165f internal temp to ensure fat is rendered and the fish is
juicy.
The great thing about this fish is I’ve taken it off at 150f, 180f, 200f and it’s always been
enjoyable, but 165f is the sweet spot.
Towards the end of the cook you can baste with the remaining marinade if you’re feeling fancy.
Once it reaches internal temp if you want to REALLY take things up a notch you can caramelise
the marinade on top with a blowtorch or charcoal starter wand just to get that colour and depth
of flavour. If you’re in a rush or don’t have those tools available, relax, it’ll still taste amazing.
Переглядів: 1 314
Відео
Smoked Beef Cheeks | Perth BBQ School
Переглядів 15 тис.4 роки тому
This time we're going to run you through smoking beef cheeks, one of the tastiest, richest little morsels you can cook on your barbecue. There's a run through on our blog too if you need to recap: perthbbqschool.com/2020/10/30/beef-cheeks-3-3-1-method/
Campari Glazed Ham
Переглядів 4,9 тис.4 роки тому
Just in time for Christmas - finally got that Campari glazed ham recipe and video done! Took a couple of hams and I still want to polish the video further but if I don't get this out there Christmas will be over! Full recipe for reference is here: perthbbqschool.com/2020/12/20/campari-glazed-ham/ Let me know what you think!
Beef Short Ribs | Perth BBQ School
Переглядів 19 тис.4 роки тому
Beef short ribs are one of the most popular cuts for low and slow barbecue and we'll take you through how to get them done. A few people said I should talk in the videos instead of just dropping hip hop bangers so because of them you get to see the tired, haggard face of a guy that's been up late figuring out video editing because his business got shut down for two months. We used our Ruckus Be...
Smoked & Seared Octopus | Perth BBQ School
Переглядів 14 тис.4 роки тому
In this video we’re going to show you how to smoke octopus until it’s beautifully tender then sear it over raging hot charcoal to get that crunchy maillard reaction goodness. Almost all the recipes I came across for charcoal grilled octopus involved boiling or simmering the octopus for a period of time to break down the collagen then searing it over charcoal. My thoughts were why can we not rep...
Smoked Beef Shin | Perth BBQ School
Переглядів 12 тис.4 роки тому
Beef shin has been a low and slow stalwart for years but you just didn't realise as it came sliced in named osso bucco. But kept whole can also be an amazing cut to throw in to your smoker to create beautifuly tender, gelatinous pulled beef. Working muscles can be tough when cooked incorrectly but when treated right can yield amazing results; the shin of the cow is the ultimate working muscle -...
Will try this recipe in a few weeks! Can't wait.
So, if I using a Weber Kettle, would you recommend the "snake" method? First time doing cheeks next weekend and doing my homework. GREAT and thorough video btw. Thanks from Alaska.
glad you liked it! yep snake method perfect
Great video! Thanks from Atlanta.
Legend
Where do you get your meat from?
Looks amazing
Thanks, I'll be giving that on a go
Awesome mate! Let us know how you go
Thanks I think that's the best beef cheek video online
Oh thanks mate!
I will be doing one in a few days but in the oven with a bbq liquid smoke. I have liquid smoke and bbq sauce
I’ve made these three times now using a standard weber and they’ve been amazing every time.
Gus, well done mate. Really slick production. Glacier 51 Toothfish looks great too obviously!
Cheers mate!
I was so excited to try this. The meat looks so good. Turns out beef cheeks are disgusting!! Does anybody like these things? That collagen is like a layer of thick glue. I was sure I messed up, but no, they're just gross.
Each to their own I guess? When all mixed together that gelatinous goodness is amazing but I can see how it wouldn't be everyone's cup of glue
@@PerthBBQSchool Absolutely love beef cheeks when prepared well! 😋
Sooo damn good Gus! I've only smoked toothfish a couple of times on account of not really having it around often, and it was simply done both times but truely epic - what a fish huh. Haven't tried the miso marinade, or any fancy stuff yet - definitely gonna splurge over summer and give this one a crack. Hope you're well bro!
The Australian Gaga is back! Or Chuds if you count the beard. Keep the videos going mate
Haha cheers mate I'd take chuds over guga 😂
That looks pretty damn good
Cheers mate!
thanks, where did you buy the tooth fish from?
Catalanos seafood
Great video mate. And to be a Perth local just makes it that much better! Looks like a while between drinks, but look forward to hopefully seeing some fresh vids soon 🍻
I know you referenced farhrenheit but can you keep it to Celsius? Otherwise loved the commentary and the info you provided
We gave out both so all good eh
😂 the entitlement. Ridiculous!
Mate love this. Where’s all your content? Keep it going. Short and sweet and very informative straight to the point.
This is awesome thanks - do you use a water tray when you cook? I can see foil down there - i am new to this and this weekend will be my first go so fingers crossed. My initial thoughts is no water pan as it will make the temp around 120c max?
in the bullet smoker I don't use water in the water tray - I still leave the tray itself in there as a deflector, the foil makes it easier to clean
That mofo looks smashville
That rib winked at me
Thanks Gus !
"just because i'm scared of stove tops generally" lol
Appreciate the level of detail you gave in this video. Your beef cheeks video was about the 5th or 6th one I've watched and by far the most amount of detail!
legend, thanks mate!
Music at the end solidified a subscribe and a healthy like
"You wouldn't squeeze an orange then eat it" great stuff!
Very well done indeed. Will smoke my first whole shank soon, and hope for equally good results.
Hi mate! Did you grill without the lid on? Water in the pan or no?
yeah dude, lid on. i don't use water in the water bowl but i leave the bowl itself in as a deflector
making this tomorrow! Thanks for the video
Hi mate just a quick question I’m new to smoking and want to give this a try. When you rest them at the end of the cook do you just keep them covered in the tray. And do you then put the tray into an esky. Cheers
Please quit killing them poor things
Thanks for stopping by - glad you enjoyed the video 😘
Thanks for the info! Doing our 1st beef shin this morning. Fingers crossed. What music is this by the way? Cheers from Sunny Coast
Legend, let me know how it went! Song is mathematics by mos def
I love it when people say "Use a sharp knife". Whenever you purchase a knife, always ask "is this one sharp, or kinda sharp, or just used for butter?". And even a brand new knife you can make sharper. I'm starting to make a montage of UA-camrs saying this.
Definitely looking forward to to more videos like this!
Man great video ! Loovin it - making this today
I'm smoking an octopus 🐙 this weekend with oysters and clams. Gonna make shrimp ceviche too. But searching for a good way to do so and found this gem of a video. From the background music to the awesome camera work and pit skills. This is dope man
I just threw a 3.5 lbs octopus on the smoker. Looking forward to how it turns out!
How'd it turn out?
Cheers for the clip mate, got some cheeks ready for the stick burner on Sunday. I like that you put the cook plan up in the corner so it can be screen shot, that will come in super handy. 👍
Doing some cheeks today thanks for the tips👍
No worries!
Thank you so much for that orange analogy!
Haha my pleasure legend!
Cherry coke maybe.
What did this cut weigh?
Can't remember to be honest. How come?
@@PerthBBQSchool I want to do it with a 2kgs tomorrow cut tomorrow. Looks amazing.
Haha whoops to many tomorrows!
@@rkmckenna nice mate. the timings won't vary a great deal with the weight anyhow so just follow as a guide and always allow a bit more time if it's your first time cooking a new cut
Best class I've taken learnt so much cheers Gus :) Keen as for the intermediate class Beers & smokers happy days
Gus is the man :)
Were these rested in the braise? And for that matter were they kept warm in the Q also in the braise?
No need for a braise. Smoke for 4-5hrs. Then wrap in foil, finish in the oven at 350 degrees. Cook until an enteral temp of 215-220
WHAAAT?! I pre-squeeze all my oranges for Instagram... you saying this is wrong!?!?
Hey Gus, when setting up the Webber for this cook do you set it up for an indirect cook or a snake? Thanks
Snake is indirect, but yes snake is probably best option
Some sweet artwork going on there Gus. Love it 👌
Love how you cover it all. All the science, all the steps. Lot of vids just do the wizz thru and we left wondering how we went wrong. You nail it mate. Keep it up
Cheers mate! That mural has been at home for about five or six years! Was the same guy that did bbq school of course
Been waiting for this one 🙂. Thanks for your content and the old school hip-hop music, you have humble a disciple in Kent, UK 🇬🇧😈
Legend, thanks mate!