Honey Glazed Smoked Halibut
- (4) 6 oz halibut filets
- Meat Church Honey Hog or Deez Nuts Honey Pecan rub
- 4 tbsp clover honey
Prepare your Cooker
Set your EGG for indirect cooking (with convEGGtor) to 275°F/135°C. We recommend lighter smoking wood for this smoke. Alder wood, fruit wood or pecan will pair nicely with a white fish while not being too overpowering.
Prepare the Brine
Mix all brine ingredients (listed below) in water and dissolve thoroughly. Pour the brine over the filets and let them sit for two hours. It’s ok if the fish floats.
Prepare the Halibut
After 2 hours remove the fish from the brine, rinse off and pat dry.
Season with Meat Church Honey Hog or Deez Nuts Honey Pecan rub on all sides.
This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned with the rub.
Place the filets directly on the cooking grate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135°F/57°C degrees. This smoke will take around 30 minutes at 275°F/135°C.
Drizzle the filet with warm honey the last 10 minutes of the cook for nice and simple honey glaze. Honey can also be mixed 50/50 with miso to create a miso-honey glaze.
Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!
- 1/2 C kosher salt
- 1 C sugar
- 4 tbsp cumin
- 1 tbsp white pepper
- 2 bay leaves crushed
- 1/2 gallon water
One thought on “Honey Glazed Smoked Halibut”
MARCH 6, 2017 AT 3:06 PM
Smoking salmon is more about the preparation than the actual smoking process and if you get the brine and the seasoning right, the rest is a piece of cake.
Peach and Blueberry Summer Pie
- ¾ cup sugar
- 6 tbsp all-purpose flour
- ¾ tsp ground cinnamon
- ⅛ tsp allspice
- 4-5 peeled, sliced fresh peaches
- 1½ cups blueberries
- 1 tbsp butter
- 1 egg
- 2 pie crusts, homemade or store bought
- Extra sugar and cinnamon for topping
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Mix sugar, flour, cinnamon and allspice together in a large bowl. Gently fold in blueberries and peaches.
Pour the filling into an uncooked pie crust. Cut the butter into small pieces and distribute evenly over the top of the filling.
Use the second pie crust to create a lattice and cover the pie. Lightly brush the lattice with one beaten egg. Sprinkle sugar and cinnamon over the pie.
Cook at 400°F for 30 minutes; reduce the heat to 375°F for an additional 25 minutes.
Let the pie set for about 4 hours before eating. Enjoy!