Smoked Mullet Recipes aka "Biloxi Bacon"

mullet

🥗Healthier: trout

💰Cheaper: catfish

Trout offers a similar flavor profile while being more accessible.

wood chips

🥗Healthier: herbs

💰Cheaper: aluminum foil

Using herbs for smoking can provide flavor without the cost of wood chips.

Catch the mullet using a cast net, shown in footage.

Butterfly the mullet, demonstrated by the creator's son.

Prepare the kamado Joe smoker with lump charcoal and three medium pieces of alder wood.

Preheat the smoker to 250°F (121°C).

Mix about 1/3 cup of yellow prepared mustard with approximately 1/2 cup of Louisiana hot sauce.

Season the mullet fillets with sea salt and black pepper.

Apply the mustard and hot sauce mixture to the mullet fillets.

Use Frog bone blackening seasoning on some of the fillets for additional flavor.

Place the mullet fillets in the smoker and close the lid.

Baste the fillets with melted butter periodically during the cooking process, about 2-3 times.

After about 2 hours, check the fillets for doneness by feeling the texture of the meat.

Remove the smaller fillets from the smoker when they feel firm and are done cooking.

Continue cooking the thicker fillets until they reach the desired firmness.

Wrap the finished mullet in aluminum foil to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens