If you haven't tried fall smoked mullet, well.......

It's that time of year!! My wife, son, grandson and his buddy and I caught a limit of red snapper this morning out of Ft. Morgan. On the way in, we ran the beach looking for mullet. After a couple cast net throws, we had 20 huge mostly pre-roe mullet. This time of year, they have a thick layer of fat along the rib cage that is the secret to the best smoked mullet. Filet the mullet, leaving the scales on, and for the love of Pete, don't trim off the rib cage and don't dare remove the fat! Sprinkle liberally with Tony's seasoning and smoke for 2hrs at 225F. It doesn't get any better. We call the melted fat "mullet butter". Need I say more? Thank you Mr. Hollis for teaching me this crucial life lesson!

That sounds amazing

I approve this message. When I was young, every Walker and Calloway had an old steel refrigerator converted to a cold smoke box.