Alton Brown Cooks Food | Episode 20(ish): Smoked Fish
Before mankind had mechanical refrigeration, food had to be preserved by other means – dehydration, fermentation, pickling and SMOKING.
Alton Brown Cooks Food | Episode 20(ish): Smoked Fish
Before mankind had mechanical refrigeration, food had to be preserved by other means – dehydration, fermentation, pickling and SMOKING.
27 Comments
More please.
Question! Raw meats go on the bottom shelf so that it can't drip. A fan is undoing that work?
dried fruit has no value dried mead does this gets you there.
Hey, I remember that Good Eats episode! You rinsed salmon in a bathtub!
I saw you do that fish smoking in a box episode when it came out. It was always something I wanted to do. You bring back that idea once again. I might just do it this time. Thanks Alton.
Does anyone else remember his terracotta smoker??? The good old days. 😅
Heck yes the Macgyver of the culinary cosmos!
I love using alder on my spring trout out here in the PNW ❤
I love nearly everything that Alton says and does. Do we need to spend 800 plus on a smoker? Yes. Can we make something cheaper that works once, sure but why. Also, dude says save on a smoker and says buy a current 700 grill that doesn’t smoke.
Praise Christ. Wasn't this one of your first Food TV episodes?
didn’t know you were on youtube until guga ive missed you haven’t watched you since good eats ty for everything
this new series is so gooddodododoodod
I have all the good eats cook books, they are my encyclopedia to food. I owe all my love for cooking to Alton. Been a fan since day one of good eats.
I'm sure Jason Patton would just love this video.
Evening…??
It's morning when you posted this lol
If there is a way to complicate any cooking task Alton will find it.
This was one of my favorite episodes on Good Eats, cool to get a reprive!
5:50 The faint acid on the term "danger zone" leads me to suspect that Alton may secretly be a fellow steel stomach, who can't really share those feelings due to moral (or legal) obligation to prevent others from engaging in "danger zone" activities.
I would never advise that anyone else risk food poisoning. But I also just in the last week have eaten chicken wings, oysters and muscles from a bar that had been left in my car for over a day. A rotisserie chicken that was accidentally left on the counter for a day, a mushroom swiss burger I forgot in the car for 2 days, and a bagel with a (removed before consumption) mold spot.
Not because I am desperate or even particularly fiscally conservative. But because I am comfortable with my body's capacity for processing food, as well as detecting food that is not safe (such as spoiled chicken that was questionable before cooking but once tasted is not worth the risk.)
Is it still a gamble? Sure. The but one I usually win.
Very clever. Love your channel and your sense of humor/presentation.
Nice!, I can get Trout Fillets with skin on and I usually just pan fry, I DO have a Cabinet Style Smoker and I've filled that up with every kind of meat you can think of…I've just never Smoked Trout, I'll try some.
@7:00: This is why the milk tastes of fish. – The voice of experience.
Whres episode 19?
Always an adventure watching Alton Brown rig something up to cook with…
Alton talking cool cooking techniques is pure soul food…
This one takes me back to the flower pot smoker from Good Eats! It was my first smoker and served me well for many years. Thanks Alton!
Instead is 2 parts salt, I do one part salt and one part soy sauce.
"Some people use toothpicks to keep their fish open but we shouldn't need to do that"
immediately struggles to keep one of the fish open
You can't script this level of comedy 😂
Eiiieeee!! This morning told my spouse her fish smoking ambitions sounded too grandiose. I am forwarding this to her and getting ready to smile with my grovel if it means fresh smoked fish. Thank you benevolent one!!!