Like all other sauces and rubs, I have had some Alabama whites that were good, some not so good. I personally donât care for the 'Bama white sauces. I prefer a âsweet heatâ sauce, preferably tomato based. I would like to try smoked mullet, but Iâd like a good recommendationâŚnot too many places in north Ga that sell smoked mullet.
Itâs tangy without the vinegar taste. I like to mix Coke or Dr Pepper with it on the final baste and caramelize it a little with high heat.
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Donât knock the smoked mullet if youâve never tried any from SW Fl, itâs pretty good. Being from SC the only time Iâve ever had anything to do with mullet was for bait. Definitely never eat any until the last 13 or so years when I met my wife and started going to Pine Island to see her family. Our pops is an old time shrimper and mullet fisher so weâll normally have some fresh backyard smoked mullet from him or some of his buddies while weâre down. We alway have to hit up the Blue Dog for smoked mullet dip and Jug Creek had some good fried mullet and shrimp last time we were down.
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Fried and smoked mullet is a staple in the Florida Panhandle and the taste is good because of the clean water. I wrote a flip-card saltwater fish ID book years ago and included edibility grades. I rated mullet as fair (compared to grouper, snapper and flounder) and had people ready to fight me over that.
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Hereâs a tip that few people ever try.
Smoked meatloaf is to die for. Use whatever recipe you like. Wife and I like 50-50 burger and sausage. Rub your favorite all over and place on your smoker. I use 225 and smoke level 6 on my Camp Chef. Smoke for about an hour. Then turn up the heat to 350 and cook until internal temp is close to 160 on the ends and 150 in the very middle. Pull it off and rest it for 10 minutes while you get the rest of your dinner ready.
I like meatloaf. But smoked this way is a major step change. I ve served this to people who are not real fans of meat loaf and think this is insanely good.
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Iâve done meat loaf on the smoker but SWMBO prefers oven baked, so oven baked it will be.
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I love smoked meatloaf slices made into a sandwich/burger. Delicious
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Well its ground Beef no matter how you slice it 
We love burgers specially off the grill, only thing better to me is a medium rare Ribeye 
Just finished a really good burger Off stove top,all I need for a great burger is Bread toasted, 80/20 patty lil salt and pepper for seasoning, cooked till done cheese added while on heat,lil Dukes Mayo,couple circles of ketchup, couple circles of Regular mustard like Frenchâs then a 1/4 inch slice of Vidalia the rest is history
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Thought Iâd mention Mikeâs BBQ, a food truck walking distance from my house that just got voted in the top 10 food trucks in the country. If youâre visiting Key Largo or passing through heâs at MM 102 in the front of Dolphin Plus. Iâll also recommend the âBig Texasâ sandwich. Brisket, hot links, pickles and onions. Try the sweet/spicy sauce, itâs great!
Florida Keys, Kendall food trucks rank on top 100 list | Miami Herald
