Heck with chicken! - BBQ Central

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Old 07-25-2008, 04:56 PM   #1
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Heck with chicken!

FIL brought over the filets from a 25lb redfish with hound dog eyes wanting me to cook it.

Sooo, I'm cooking it. Chicken went back in the fridge! Gonna grill them scale side down topped with a little EVOO, Citrus Grill seasoning, and S&P. Then baste with melted butter right before they are done.









Cooked pics later!
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Old 07-25-2008, 07:42 PM   #2
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That's a good red man.. I don't see too much blood lines in the meat... You are going to bbq it right on the 1/2 shell? Killer meal RB....
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Old 07-25-2008, 07:50 PM   #3
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Here is the finish.

Got the Primo ready



Found a good spot for the fish


Cooked to 145/flakey



Served up with some hot sauce and some tatar sauce


And a salad

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Old 07-25-2008, 08:03 PM   #4
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Mmmmmm, fresh fish.
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Old 07-25-2008, 08:59 PM   #5
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It does look like nice fish, and you did a real nice job on it, RB.

--John
(Nice cooker, too. Larry was going to give me one of those, but it didn't pan out.)
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Old 07-25-2008, 10:43 PM   #6
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Fish looks good. Fried up a mess of speckle trout for supper tonight.
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Old 07-26-2008, 04:32 AM   #7
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Mmmmmmmmmmmmmm fiiiisssh! Nice job Ron!
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Old 07-26-2008, 04:56 AM   #8
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Looks like some fine food.
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Old 07-26-2008, 07:55 AM   #9
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Nice look flippers RB
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Old 07-26-2008, 09:35 AM   #10
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I never grill fish.

I got to start grilling fish.
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Old 07-26-2008, 09:47 AM   #11
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excellent job on the fish....looked fabulous
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Old 07-28-2008, 02:24 PM   #12
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no thats how ya do red fish . thats great i tell ya just great .
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Old 07-28-2008, 04:30 PM   #13
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That looks real good RB. Never had red fish, what would you compare it too?
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Old 07-28-2008, 06:40 PM   #14
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Quote:
Originally Posted by Toby keil
That looks real good RB. Never had red fish, what would you compare it too?
Stripped bass maybe? It's in the drum family. A large stripper also has the red blood line it that you want to avoid.

Firm flesh suitable for most any kind of cooking. But beware of drying it out when baking or grilling. That's why I basted it with melted butter. Small pieces pan seared or battered and fried are killer. Also why I only took it to 145ish. It stayed flakey and moist. A few more degrees and it gets chewy and dry.

A large tilapia would be close.
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