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SmokeJumper
08-19-2010, 09:52 PM
Our new category is...

"Whole Fish!"
http://i237.photobucket.com/albums/ff206/posersurfer/Fish.jpg
Photo from Travelblog.org (http://www.travelblog.org/Photos/2038287).

...as chosen by SmokinAussie, the winner of the Po-Boy Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=90509)!


I think you get the idea here...the entry must feature a fish cooked whole:becky:

Click here to read the rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 8/20 through Sunday 8/29.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 8/29.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799).

The voting will begin Monday 8/30 after I submit the "Vote" thread and will run through Friday 9/3. All votes will be public.

Don't forget, you can still enter the This is Who I Am (http://www.bbq-brethren.com/forum/showthread.php?t=90321) Throwdown until Sunday night 8/22 by midnight Central time.

Our next category will be decided by the winner of the Cheese Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=90503)!

Best of luck and even better eats to all!

SmokeJumper
08-19-2010, 09:55 PM
This is going to be a great throwdown - nice choice Bill. Do I really have to leave the head on?? :-P

I encourage everyone to read the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) as a refresher. Remember, we would like to see live-fire cooking!

Gore
08-19-2010, 09:58 PM
Leave the heads on? I didn't know fish had heads! :shock:

And are you thinking about other water creatures as well?

Alan in Ga
08-19-2010, 10:31 PM
whole fish HUH guess my Shark dish is out

Chef Jim
08-19-2010, 10:49 PM
Are you kidding me? A whole fish? Here in Florida real people, yes girls too, fish in the ocean. Anything that would fit on a grill or lets say a WSM we would throw back cause its tooooo SMALL! :doh:

:drama::drama::drama: :bolt:

Alan in Ga
08-19-2010, 11:13 PM
You could do a blue fish Jim they eat real good and would fit.

MRI_Guy
08-19-2010, 11:25 PM
Gah - won't be home from the fishing trip until the 29th.

Gonna have to figure something out.....

SmokinAussie
08-20-2010, 06:32 AM
This is going to be a great throwdown - nice choice Bill. Do I really have to leave the head on?? :-P

I encourage everyone to read the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) as a refresher. Remember, we would like to see live-fire cooking!

Of course you have to present with the head on! Fish Cheek meat..... awwwwww some!

deguerre
08-20-2010, 06:34 AM
"You can leeeeeeave your head on..."
Sorry JC.

SmokinAussie
08-20-2010, 06:36 AM
Gah - won't be home from the fishing trip until the 29th.

Gonna have to figure something out.....

Sorry Mate.. great TD Theme. Can't look afer everyone. Would love to see what you come up with anyway!

Just catch some nice feeesh....


Cheers,

Bill

Chef Jim
08-20-2010, 09:10 AM
You could do a blue fish Jim they eat real good and would fit.
Alan, I thought I was the only one in the world that ate Blue Fish. Thanks

BlkJeep
08-20-2010, 10:30 AM
All I got is boneless fillets in the freezer. Guess I've got to go fishing for this TD, man that just sounds good say!!! If time allows, I've got an idea.. :idea:

bluetang
08-20-2010, 10:41 AM
Crawfish? Mmmmmm.

southernsmoker
08-20-2010, 11:49 AM
Dang..I guess that leaves out me pound of Cod Tongues?

MRI_Guy
08-20-2010, 08:28 PM
Sorry Mate.. great TD Theme. Can't look afer everyone. Would love to see what you come up with anyway!

Just catch some nice feeesh....


Cheers,

Bill

No worries. Maybe I'll petition the Brethren to allow an entry that is a day or so late.

I'll call it the "I had a fishing trip planned before the throwdown was announced" mod.

Even if the petition isn't approved - I'll still have some darn good eats.

deguerre
08-21-2010, 11:54 AM
"Fish heads, fish heads. Rolly polly fish heads..."

Moose
08-21-2010, 03:32 PM
"Fish heads, fish heads. Rolly polly fish heads..."

"Fish heads, fish heads, eat them up, yum!"

SmokinAussie
08-21-2010, 10:04 PM
There's lots of meat in a fish head.. My 2nd son will fight you for a fish head....

Gore
08-22-2010, 12:40 PM
I don't mind the heads so much, but it's cooking them ungutted that I'm not too crazy about. Granted those little white fish are great whole but not too great on the grill.

FattyMac
08-22-2010, 01:23 PM
Heeeeeere Fishy Fishy Fishy

http://www.youtube.com/watch?v=pFTjeaDlxDI

deguerre
08-22-2010, 01:40 PM
Gore, you and your pal went fishing and didn't ask me?

Gore
08-22-2010, 02:17 PM
Gore, you and your pal went fishing and didn't ask me?

As this picture attests, I am not a fisherman.

http://i613.photobucket.com/albums/tt211/gvideen/DSC00284.jpg

This was taken on an expedition with my brother and uncle two years ago near Lake of the Woods. They flew us into a remote cabin on a lake in a pontoon plane. It was absolutely beautiful, but we wasted nearly a week floating around in a stupid boat -- ok, it was a lot of fun, but dang I would have been just as happy watching the bald eagles and relaxing on shore. I thought when guys said they "went fishing" it meant they hung around in the cabin and got drunk. Neither my brother nor uncle drank at all, and it was up at 5:30 and on the lake at 6:00 every morning. That rig I've got is a special "Barbie" fishing rod that was given to me for good luck (by guess who?). Everyone there was completely jealous. LEDs light up and blink when you cast, presumably attracting the fish. This was taken shortly before reeling in a pike. When I was young, I used to fish a lot, but that was 30+ years ago.

As for the whitefish, they were not caught, but bought in Finland. My hosts cooked them up in a traditional fashion and I tried my luck on the grill. Theirs were gobbled up enthusiastically, while mine went into the bin.

Rich Parker
08-22-2010, 02:40 PM
Haha - that is awesome thanks for sharing

bluetang
08-24-2010, 05:52 PM
Good story, Gore:-D!

Chef Jim
08-24-2010, 07:10 PM
Where's the Squirrel? Or doesn't he drink either?:becky:

BlkJeep
08-24-2010, 07:51 PM
I really thought there'd be an entry by now? My first plan failed so I'm working on a back up.

Gore
08-24-2010, 08:37 PM
Where's the Squirrel? Or doesn't he drink either?:becky:

Guess you didn't see this post earlier....

http://i613.photobucket.com/albums/tt211/gvideen/Spain1/IMG_6422.jpg

Chef Jim
08-24-2010, 10:32 PM
I really thought there'd be an entry by now? My first plan failed so I'm working on a back up.

I found something today and as usual have no plan. I believe guerry said that I kind of do it on the fly. :becky:

Have a big cook on Thurs., six butts for a charity dinner on Fri. + beans and slaw. Am going to try to squeeze it in while tending fire on the Dera. :clap2::clap2:

Gore thanks for the info on the fur kid, I did miss it.

deguerre
08-25-2010, 09:29 AM
This TD was posted six days ago and the closest thing to an entry we have so far is this?

http://i613.photobucket.com/albums/tt211/gvideen/DSC00284.jpg

You got my vote so far Gore!

SmokinAussie
08-25-2010, 04:28 PM
Well, it's my wife's birthday this weekend. My intention is to go to the fishmarket early Saturday morning and get a fish and go from there. I'm thinking this topic could take most people the same level of plannning... but so far, Gore's the winner!!!

Gore
08-25-2010, 04:40 PM
This TD was posted six days ago and the closest thing to an entry we have so far is this?

You got my vote so far Gore!

What do you mean "closest thing to an entry?" -- that sushi was very fresh and every bit as good as it looks!

Bill, don't think I'd be winning any points serving an ungutted fish to my wife for her birthday. Maybe your wife is into that sort of thing, but you'd better have something awfully sparkly for backup or we're going to have another embargo thread. :thumb:

Moose
08-25-2010, 07:38 PM
NOTE: The following post is "soley" for entertainment purposes. Any resemblance to an actual throwdown entry is strictly coincidental and was merely done for the halibut.

I really thought there'd be an entry by now? My first plan failed so I'm working on a back up.

Here's my entry - Salted "Hole Fish":

http://i980.photobucket.com/albums/ae286/Pashn8one/fish_w_a_hole.jpg

:fish:

Gore
08-25-2010, 07:52 PM
Dang it Moose, I was going to do that with salmon. You beat me to it!
What size bit did you use?

Ron_L
08-25-2010, 07:56 PM
Unless i go fishing, which I don't have time for, I don't even know where I could get a whole fish around here. Everything is steaks or fillets.

Moose
08-25-2010, 08:01 PM
Dang it Moose, I was going to do that with salmon. You beat me to it!
What size bit did you use?

I used a 357 magnum. Full metal jacket. :heh:

Jonny Rotisserie
08-25-2010, 11:48 PM
Curses! How is it that this category came up only when I am somewhere between Wyoming and Montana? I'll be lucky to come up with a whole fish taco!

In case there are exceptions for out-of-season/expired fish posts, I will re-post this one from the XL throwdown:
http://bbq-brethren.com/forum/showpost.php?p=1261873&postcount=125

Gore
08-25-2010, 11:59 PM
I used a 357 magnum. Full metal jacket. :heh:

:clap2:

Curses! How is it that this category came up only when I am somewhere between Wyoming and Montana? I'll be lucky to come up with a whole fish taco!

In case there are exceptions for out-of-season/expired fish posts, I will re-post this one from the XL throwdown:
http://bbq-brethren.com/forum/showpost.php?p=1261873&postcount=125

I was thinking of you when this came up. Surely you can find someone with a fishing pole who will let you cook a trout.

MRI_Guy
08-26-2010, 01:38 AM
Here is tonight's dinner. It was a few days in the making.

First - start with a few freshly caught salmon:

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs216.ash2/47959_426103576988_581721988_5057047_2325511_n.jpg


Cut it into chunks and soak in the Apple Jack brine overnight.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs436.snc4/47959_426103586988_581721988_5057049_2603461_n.jpg


Save the leftover bits.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs422.snc4/46563_426103551988_581721988_5057046_1951793_n.jpg


Put the brined salmon in the smoker:

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs198.ash2/46132_426103606988_581721988_5057050_8253791_n.jpg

Bait the crab pots with the leftover bits, chicken legs, herring, catfish dough bait, and cat food - then pick the pots that you don't run over:

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs378.snc4/46132_426103621988_581721988_5057052_8214952_n.jpg

Get some fresh halibut ready for beer battering:

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs211.ash2/47402_426101261988_581721988_5056991_8198604_n.jpg

Toss some shrimp you pick up from the harbor in a foil pan with some butter and cajuin spices and garlic - grill for 15 minutes or so:

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs431.snc4/47402_426101266988_581721988_5056992_4682401_n.jpg


Steam the dungies in rice wine vinegar, spices, beer and some water for 25 minutes:

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs197.ash2/45993_426101291988_581721988_5056995_6319170_n.jpg


Fight off the family so a small plate can be put together for a quick snapshot for the throwdown:

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs377.snc4/45993_426101286988_581721988_5056994_3826319_n.jpg

Smokey Al Gold
08-26-2010, 07:13 AM
Wow MRI Guy that is one sweet spread you got there. Seafood bliss

SmokinAussie
08-26-2010, 07:22 AM
Did you cook one whole? (Sans Guts of course)

MRI_Guy
08-26-2010, 08:58 AM
Did you cook one whole? (Sans Guts of course)

The crabs are whole (guts and all).......

I left one of the humpies whole and froze it. I'll probably filet him and cook on a cedar plank for one of the first tailgate parties.

Who knows - maybe I'll be sporty and pull out the fly rod and go trouting later on today.

deguerre
08-26-2010, 09:00 AM
Did you cook one whole? (Sans Guts of course)
I was wondering that myself, but TDs are open to interpretation - if someone did cook the "whole" fish, just not as a single but the assembled parts of, then I would think the voters would have the decision if it wasn't clearly specified in the rules...


However, the below from the Intro post:

"I think you get the idea here...the entry must feature a fish cooked whole:becky:"

Does seem to make it fairly clear.

bingo1912
08-26-2010, 10:39 AM
You have crab,halibut,shrimp in Wisconsin!! ???? lol

bingo1912
08-26-2010, 10:45 AM
"Fish heads, fish heads, eat them up, yum!"

Fish head soup! whoo hoo!

MRI_Guy
08-26-2010, 11:30 AM
You have crab,halibut,shrimp in Wisconsin!! ???? lol

If my flights are on schedule and my cooler makes it home (thankful I'm not flying American Airlines mod) - I will by Saturday night......hehehehehe

SmokinAussie
08-26-2010, 04:06 PM
Awesome... That spread looked wonderful BTW...

Cheers!

Bill

Gore
08-26-2010, 04:11 PM
Here is tonight's dinner.

Now that is what I like to see! Absolutely beautiful post.

Ashmont
08-26-2010, 04:13 PM
Unless i go fishing, which I don't have time for, I don't even know where I could get a whole fish around here. Everything is steaks or fillets.


Asian Grocery store!

MRI_Guy
08-26-2010, 06:17 PM
Unless i go fishing, which I don't have time for, I don't even know where I could get a whole fish around here. Everything is steaks or fillets.

Try Michael's Fresh Market in Naperville on Route 59 at Ogden.

Chef Jim
08-26-2010, 09:34 PM
Just thought I would add my .02 about Whole Fish


Did you cook one whole? (Sans Guts of course)

I was wondering that myself, but TDs are open to interpretation - if someone did cook the "whole" fish, just not as a single but the assembled parts of, then I would think the voters would have the decision if it wasn't clearly specified in the rules...


However, the below from the Intro post:

"I think you get the idea here...the entry must feature a fish cooked whole:becky:"

Does seem to make it fairly clear.

I don't think that a crab is a fish either.

Chef Jim
08-26-2010, 10:11 PM
My entry.

I've been thinking about how to do a whole fish and thought I might wing it. No not flying fish!

I caught this beautiful Red Snapper on tuesday in Pompano FL, just off Copens Road, at RD. It was calling to me. Gym, Gym, I'm perfect for a throwdown. :clap2::clap2:

Amazingly, Big Red lost his guts on the way here form Panama/Costa Rica.

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Big-Red.jpg

I removed the scales and then scored on both sides and put fresh garlic slices in the grooves. Groovy man! :cool:

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Scored.jpg

Then I dusted it with Heidi's Angler rub.


http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Basiks.jpg


And on to the Performer, Whole! I squeezed a little lemon juice over it too. Also stuffed the inside with garlic and lemons.

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/On-the-Grill.jpg

Cooked it at about 400 and moved on to making the crust.

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Bread.jpg

Took some Olive oil in a pan, added rosemary and chopped garlic. If you didn't notice, I like garlic. Decided not to use the honey as it didn't need a glaze. Heat that up at medium, then add the Planko and cook for about 5 minutes. Just until crunchy. :thumb:

While all this was going on, I was smoking six butts for a charity dinner tomorrow night.

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Butts.jpg

Big Red was done in about 45 and I took him off at about 135.

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Cooked.jpg
Removed the skin and added the Planko. Please use this photo.

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Finished.jpg


The girls were going crazy, :crazy::crazy::crazy: They didn't know if they wanted Fish or Butt. At that time they didn't get any. It's terrible when you can't have any butt. :tape::tape:

This is what was left.

http://i978.photobucket.com/albums/ae265/chef-jim/Whole%20Fish/Bait.jpg

I would like to add that this is my own recipe, It just came out of my twisted head as I started to do this.

Big Red was soft and flakey, And the Planko gave it a wonderful crunch! The rosemary gave it a different taste and aroma. First time I have used it and do recommend it.

Hope you all enjoyed this as much as I did eating it.

SmokeJumper
08-26-2010, 10:16 PM
Beautiful Whole Fish entry Jim. I'm cooking up his cousin on Saturday. I'll be catching him out of a tank in Chinatown.

Why does Big Red still have his Cheek and Collar????

Chef Jim
08-26-2010, 10:27 PM
Sorry, Just didn't have the energy to do cheeks.

SmokeJumper
08-26-2010, 10:36 PM
Sorry, Just didn't have the energy to do cheeks.

Energy?? Cheeks pop right out, are boneless, and are the best part. Try it and you will see...

Gore
08-26-2010, 10:47 PM
Jim, that is an absolutely beautiful shot (and don't listen to Rob, the cheeks are disgusting)!

SmokeJumper
08-26-2010, 10:51 PM
Jim, that is an absolutely beautiful shot (and don't listen to Rob, the cheeks are disgusting)!

Mmmm fish cheeks.

Chef Jim
08-26-2010, 11:10 PM
Jim, that is an absolutely beautiful shot (and don't listen to Rob, the cheeks are disgusting)!

Thanks, was one of the most difficult I've done. Raining outside, no sun, and Big Red was not cooperating at all.

Gore
08-26-2010, 11:29 PM
Mmmm fish cheeks.

:puke:

trevthebear
08-27-2010, 01:33 AM
The fish looks good, panko works for anything. Back in cooking school we used it for coating for deep fried veggies and worked really good for deep fried pickles.

Smiter Q
08-27-2010, 01:33 AM
Jim,
I like that ya caught your entry! Puts ya up a few notches for me in the voting perhaps.
So did you just lay the panko on top of the fish after it was almost done? Kind of missed how ya did that part.

SmokinAussie
08-27-2010, 04:19 AM
I'd be very proud to catch a nice fish like that. What a SUPER effort Jim!:clap2::clap2::clap2:

I'm seriously impressed!:clap::clap::clap:

Cheers!


Bill

Ron_L
08-27-2010, 06:02 AM
Asian Grocery store!

Try Michael's Fresh Market in Naperville on Route 59 at Ogden.

Thanks guys... I'm sure if I really tried I could find a place, but since I'm the only one who will eat fish in the house it's just not worth the effort, even for a throwdown :)

Great looking fish, Chef Jim! Nice job!

Smokey Al Gold
08-27-2010, 07:57 AM
Nice Jim I've been looking at the whole red snapper at the fish market and have never had the guts to try one. I'm gonna try one in the kettle now. Yours looks great!

deguerre
08-27-2010, 09:39 AM
Jim, I was expecting something good from you but this one is truely inspiring. Makes me miss Florida even more because few things beat a well cooked fresh red snapper.:thumb::thumb:

bluetang
08-27-2010, 10:34 AM
I decided to cook a couple of yellowtail snappers on a rotisserie over my Pro Q. I salted the fish, then brushed with a mixture of melted butter, fresh lime juice, cumin, and cayenne pepper. Then sprinkled them with black pepper. Into the basket and onto the Pro Q. Also grilled some bacon wrapped scallops, and seasoned (rub) fresh shrimp, along with some veggies. Thank you for looking.
44493
Impromptu rotisserie

44494
Yellowtail snappers,scallops, and shrimp

44495
Yellowtail to be brushed with melted butter with fresh lime, cumin, cayenne, and then sprinkled with salt and black pepper

44496
Veggies to grill: mushrooms, yellow squash, grape tomatoes, green beans, red peppers in olive oil, cayenne, black pepper, creole seasoning, garlic and onion powder

44497
Ready for the Pro Q

44498
Cookin'


44499
Done!

44500
My whole fish entry

44501
Ahh, finally plated

44502
Da bones

deguerre
08-27-2010, 10:40 AM
...Unless it's a yellow tail. Dang Tang!

SmokeJumper
08-27-2010, 11:42 AM
Gorgeous cook Tang. Those snappers look just amazing.

Look Gore - he ate the Cheek!

Smokey Al Gold
08-27-2010, 12:40 PM
Wow those fish look amazing! I have to try this soon

SmokinAussie
08-27-2010, 04:11 PM
Aother winner there Bluey, Perfect size fish to rotisserie, and beautifully cooked too!

Chef Jim
08-27-2010, 09:08 PM
Jim,
I like that ya caught your entry! Puts ya up a few notches for me in the voting perhaps.
So did you just lay the panko on top of the fish after it was almost done? Kind of missed how ya did that part.

Smitter, I cut the fish off da bones into serving sized pieces, took the skin off, then added the planko on top only.

And as I am here in this section now, I will add that whole fish is great and you can do things with it that you might not do with a fillet. But in the spirit of the category I did not fillet it. I might have otherwise. :becky:

Chef Jim
08-27-2010, 09:11 PM
Tang, that's an interesting set up on the rotisserie. How high did you have to raise the dome, and was that so you had clearance?

bingo1912
08-27-2010, 09:38 PM
Very nice! and those yellowtail were very fresh looking. I bet it all tasted GREAT!
Thanks

bluetang
08-27-2010, 09:56 PM
Hey Jim, it was a quick makeshift rotiss, but there was plenty of clearance for the basket(Lowes) if the lid could have sat properly on the grill. The spit was 1/2" above the rim of the grill so I tried using a couple of 3/4 alum angles laid on the grill rim to elevate the lid, but the dang lid kept rattling off when the motor ran. So I C-clamped 3 alum 90's vertically up on the grill and finally just let the lid rest on the clamps. Had about a 2 1/2 gap, not ideal, but the old "what it is , is what it is" thing came into play.

Gore
08-27-2010, 10:07 PM
Look Gore - he ate the Cheek!

Yeah, I saw that, ... but what scares me is I don't see the guts :shock:

BlkJeep
08-27-2010, 10:26 PM
Jim-Don't you know the first entry never wins!!! :becky:
Great looking snapper BTW.

Blue-Very cool and looks good to boot!!

Jonny Rotisserie
08-28-2010, 10:43 AM
Hey Jim, it was a quick makeshift rotiss, but there was plenty of clearance for the basket(Lowes) if the lid could have sat properly on the grill. The spit was 1/2" above the rim of the grill so I tried using a couple of 3/4 alum angles laid on the grill rim to elevate the lid, but the dang lid kept rattling off when the motor ran. So I C-clamped 3 alum 90's vertically up on the grill and finally just let the lid rest on the clamps. Had about a 2 1/2 gap, not ideal, but the old "what it is , is what it is" thing came into play.
Don't mean to hijack the thread, but that is an impressive rotisserie mod you've got going there! Fish looked great, too!

SmokinAussie
08-28-2010, 05:51 PM
G'Day Bruces,

Here's my Throwdown entry for Whole Fish! (http://www.bbq-brethren.com/forum/showthread.php?t=91295) Hoope you like it!

This is what I started with:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Fish/DSC_0039_882.jpg?t=1283033244

Here it is so you can see it's cooked!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Fish/DSC_0095_897.jpg?t=1283035007


This is my Entry Pic!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Fish/DSC_0089_894.jpg?t=1283034825

Cheers!

Thanks for looking!

Bill

bluetang
08-28-2010, 06:40 PM
Outstanding looking fish. The ingredients you used were stellar to say the least. Macadamia nuts:-D.

BBQ Grail
08-28-2010, 07:40 PM
A crab is not a fish...

Old Smoke
08-28-2010, 07:57 PM
A crab is not a fish...

I enjoy fresh cooked crab and will have to try your recipe, and the completed dish looks GREAT! :thumb:
BUT .....
I have to agree with Larry

Chef Jim
08-28-2010, 08:37 PM
Jim-Don't you know the first entry never wins!!! :becky:
Great looking snapper BTW.

Blue-Very cool and looks good to boot!!

Jeep, I always buck the odds, makes winning that much better. At least I think it would, I'll let you know if I ever win.

Missed another zero on the last one. But, it was a very well intended and appreciated vote.

Gore
08-28-2010, 10:28 PM
G'Day Bruces,


http://i959.photobucket.com/albums/ae78/SmokinAussie/Fish/DSC_0089_894.jpg?t=1283034825



I can see the head Bill. Are those white things draped on top the innards; i.e., is it Garnished with Guts? :shocked:

BBQ Grail
08-29-2010, 12:12 AM
My entry:

Maple Planked Grilled Golden Trout w/Fig Compound Butter on a bed of Israeli Couscous

http://thebbqgrail.com/wp-content/uploads/2010/08/Trout-4.jpg

SmokinAussie
08-29-2010, 12:36 AM
Wholly Smokes Larry..... That's something special right there!!!

SmokeJumper
08-29-2010, 01:06 AM
Holy Fish Batman!
A tour of the Mediterranean! Grilled Sea Bream with a Valencia Style Fig, Orange, and Saffron Butter. Accompanied by Israeli Oliveto Couscous and Tunisian Grilled Summer Vegetables with Harissa Aioli. You can find a detailed description of this cook at my blog HERE (http://intotheflames.com/?p=1065).

http://i237.photobucket.com/albums/ff206/posersurfer/FINALFISHPLATTER.jpg

Jonny Rotisserie
08-29-2010, 02:21 AM
Never afraid to go the extra mile for my fellow Brethren, today Knucklehed BBQ and I hoofed it over two miles up to Avalanche Lake in Glacier National Park, navigating perilously among cantankerous grizzlies and ravenous deer in order to prepare today’s entry just for YOU.
(original post is here (http://www.bbq-brethren.com/forum/showthread.php?p=1384405#post1384405))

http://www.auspitbbq.com/forum%20content/IMG_0626.JPG


While whole fish was the prescribed menu, since Knucklehed is a lousy fisherman, I hope you won’t mind that we converted the cook into a surf and turf affair by throwing on a rack of babybacks along with our one, somewhat meager trout.

http://www.auspitbbq.com/forum%20content/IMG_0638.JPG


For seasoning on the trout, (partly because we forgot the lemon back in “civilization”) I went with a simple salt, pepper, and a fine trace of Knucklehed’s to-die-for Secret Squirrel Rub (which was more generously coated on the ribs).

I used lump mesquite charcoal, some briquettes, a sprinkle of apple wood chips and a few big chunks of peach wood in the FireTrough. To keep everything in place, I wrapped and sutured the fish with picture hanging wire.
http://www.auspitbbq.com/forum%20content/IMG_0650.JPG

As it is tough to make (my) cooked whole fish look pretty, I will go with the above picture for my TD entry.

We were all surprised at how fast the fish cooked, especially considering there was a cool breeze and occasional light rain. It took 45 minutes, tops. The wires started cutting into the flesh as it became cooked. At the end it was a precarious state of affairs trying to keep the fish from running away or decapitating itself.
http://www.auspitbbq.com/forum%20content/IMG_0643.JPG
In the end, the skin came out nice and crispy and the meat was amazing. Here’s the finished product showcased on my finest paper plates:
http://www.auspitbbq.com/forum%20content/IMG_0665.JPG


It seems like for this entry, we are supposed to include bones so you can see the aftermath here:

http://www.auspitbbq.com/forum%20content/IMG_0671.JPG

Yes, it was getting dark when we finished up and yes, we high-tailed it out of there before the grizzlies closed in on us and our new eau-de-trout scent which surely permeated everything.



--Jonny Rotisserie

SmokeJumper
08-29-2010, 09:24 AM
Stunning setting and cook!

You have some big Cajones carrying around a rack of Ribs in Grizzly country. :crazy:

Let me guess, you made Knuckehead carry them.:fish:

Gore
08-29-2010, 10:31 AM
I can't help but notice that not one of these fish looks very happy. I know that probably seems a bit silly, but I would much rather eat a fish that was smiling and happy. :rolleyes: No wonder I get them with the heads whacked off.

Jonny Rotisserie
08-29-2010, 11:39 AM
Stunning setting and cook!

You have some big Cajones carrying around a rack of Ribs in Grizzly country. :crazy:

Let me guess, you made Knuckehead carry them.:fish:

Actually we had his daughter be the official bear baiter. The protocol we had in place was that she was supposed to hold it far enough away from her so that when the grizzly charged, Knuckehead could get off a clear shot or three with his .45.

SmokeJumper
08-29-2010, 12:24 PM
I can't help but notice that not one of these fish looks very happy. I know that probably seems a bit silly, but I would much rather eat a fish that was smiling and happy. :rolleyes: No wonder I get them with the heads whacked off.


Smart alecks always smirk until they hit the heat.

Gore
08-29-2010, 03:53 PM
Smart alecks always smirk until they hit the heat.

I'd watch out Rob. I think that one has something planned.

BlkJeep
08-29-2010, 07:20 PM
Well my daughter and I went fishing last weekend when she was here and out plan was to catch a good mess of bluegill and cook those but we ended up only fishing for a little while and not catching very many.

So plan B went into affect. On Father's Day we went to a local state park where they have a trout hatchery and spent the weekend fishing. I had some WHOLE trout in the freezer so I thawed them out.
http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03222.jpg?t=1283126755


I thought trout and bacon sounded good so I took one fish, rubbed him inside and out with Old Bay and wrapped him with bacon. I did this more for fun because eating it would be a PITA with all bones and skin.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03223.jpg?t=1283126755

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03224.jpg?t=1283126755

Then I took the other four and rubbed the inside only with lemon pepper, minced garlic, and sliced lemons. Then I placed sliced lemons and onion slices on the outside before securing them in the cooking rack.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03226.jpg?t=1283126755

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03227.jpg?t=1283126755

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03228.jpg?t=1283126755

Then I placed it all on the UDS. Bacon on the bottom and lemon pepper on the top.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03231.jpg?t=1283126755

They looked great after cooking but couldn't seem to get a good picture.



http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03232.jpg?t=1283126755

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03233.jpg

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03235.jpg?t=1283127307

And the bacon wrapped fish turned out awesome.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03238.jpg?t=1283127307
http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC03239.jpg?t=1283127307

I don't know which one I liked more. The bacon was, just as I thought, a PITA but is pretty good.

Thanks for looking. (Rob you can pick picture)

bluetang
08-29-2010, 07:48 PM
All nice. Bacon wrapped fish, hot ****e:thumb:

Gore
08-29-2010, 07:54 PM
Looks great! I'd consider that last pic for both throwdowns!

MRI_Guy
08-29-2010, 08:47 PM
Where do you guys fish where they are small enough to fit on a grill.

I even caught a couple Dolly Varden Char - and they weren't small enough to fit on a WSM - not to mention a salmon.

Sigh - I guess I'll have to live with the shame of eating PIECES of fish...........

BlkJeep
08-29-2010, 09:02 PM
MRI- I'll gladly trade you. Your big fish for my small ones!!!

SmokinAussie
08-29-2010, 09:42 PM
A small fish is a sweet fish!

Gore
08-29-2010, 09:48 PM
Where do you guys fish where they are small enough to fit on a grill.

I even caught a couple Dolly Varden Char - and they weren't small enough to fit on a WSM - not to mention a salmon.

Sigh - I guess I'll have to live with the shame of eating PIECES of fish...........

After those pics you posted, you're not going to get a whole lot of sympathy from us! :becky:
Votes are a whole 'nother story though.

Paulmark
08-29-2010, 09:53 PM
I wanted to do something like I've had in Asian restaurants. I found a recipe for tilapia. I made vinaigrette with, lemon, rice vinegar, Thai chilis, galangal (weird ginger) bell pepper, shallots, garlic, and oil.
Prepped the fish and let is marinate for an hour or so. Then I made a relish with, ginger, garlic, chilis, bell pepper, green onion, sesame seed oil and soy sauce.
http://i849.photobucket.com/albums/ab60/Paulmark123/100_4082.jpg?t=1283136377
http://i849.photobucket.com/albums/ab60/Paulmark123/100_4086.jpg?t=1283136452
http://i849.photobucket.com/albums/ab60/Paulmark123/100_4095.jpg?t=1283136519

http://i849.photobucket.com/albums/ab60/Paulmark123/100_4093.jpg?t=1283136575

Grilled and served lemon/ginger rice, baby bok Choy with bell pepper and water chestnuts. And of course I had to include cold Sapporo.
Thanks to the throw down I bought the cool basket that works for whole fish, etc, etc.
http://i849.photobucket.com/albums/ab60/Paulmark123/Wholefishthrowdown08-29-10002.jpg?t=1283136673

Thanks for looking:-D

bluetang
08-29-2010, 10:05 PM
Yum, dammit:-D, yum. Looks really good from here. Red therma??

Paulmark
08-29-2010, 10:12 PM
Thank you BT:-D, yep she's red. :becky:

SmokinAussie
08-29-2010, 11:18 PM
Nice looking job there Paulmark!

Cheers!

Bill

Chef Jim
08-29-2010, 11:28 PM
It's almost over and no entry from Ecode? Maybe I still have a chance.

Wrench_H
08-30-2010, 06:19 AM
All these entries look great, it's gonna be a tough vote this week. Congrats to you all.

Gore
08-30-2010, 07:25 AM
Never saw tilapia except in filets -- had no idea they had heads and stuff. :shocked:

That's a beautiful plate. Love the color on top, ... and is that garnished with guts?

SmokinAussie
08-30-2010, 07:34 AM
Hey Gore, I ground the gut's up into a paste with prawns to make Belechan... you comin' over for dinner?????

Gore
08-30-2010, 07:42 AM
Hey Gore, I ground the gut's up into a paste with prawns to make Belechan... you comin' over for dinner?????

Looking into flights right now, but I think I'd be too late.

BlkJeep
08-30-2010, 08:34 AM
Nice work Pualmark!!!! I also had never seen a whole Tilaplia, just filets...

Paulmark
08-30-2010, 12:05 PM
Never saw tilapia except in filets -- had no idea they had heads and stuff. :shocked:

That's a beautiful plate. Love the color on top, ... and is that garnished with guts?

:laugh:Thanks Gore, very funny:laugh: A local Asian market had a large selection of different types of fish along with shrimp and live crabs. They also had pompano:confused:,something new to me. Very good prices too my fish cost $2 scaled and cleaned:clap2: