Frog legs and perch rollups...
These are some perch filets I recieved from Brethren Boatnut (Mike)... http://www.bbq-brethren.com/forum/showthread.php?t=99006
He also sent the perch rollup recipe for me to try. Thank you again Mike!
The frog legs were from a local friend..
Marinade the perch filets in roasted garlic teryaki sauce for at least 4 hours. Pre-cook (half way) some bacon, roll and wrap the filets in bacon, secure with a pic.
I squeeze fresh lemon juice over the legs, let them chill with the perch for 4 hours... then sprinkle with lemon pepper.
Onto the Memphis Pro at 325F. It seemed fitting to use the frogmat. lol
I basted the legs with a garlic, butter, lemon mixture...
The roasted garlic teryaki perch rollups with lemon, garlic, butter, sherry drizzled legs...
the legs were soooo tender, moist and tasty...
the perch rollups were excellent... (thanks to Boatnut)
I'm going to try the perch recipe on some other cuts of fish... see how they work out.
Thanks for looking!
These are some perch filets I recieved from Brethren Boatnut (Mike)... http://www.bbq-brethren.com/forum/showthread.php?t=99006
He also sent the perch rollup recipe for me to try. Thank you again Mike!
The frog legs were from a local friend..
Marinade the perch filets in roasted garlic teryaki sauce for at least 4 hours. Pre-cook (half way) some bacon, roll and wrap the filets in bacon, secure with a pic.
I squeeze fresh lemon juice over the legs, let them chill with the perch for 4 hours... then sprinkle with lemon pepper.
Onto the Memphis Pro at 325F. It seemed fitting to use the frogmat. lol
I basted the legs with a garlic, butter, lemon mixture...
The roasted garlic teryaki perch rollups with lemon, garlic, butter, sherry drizzled legs...
the legs were soooo tender, moist and tasty...
the perch rollups were excellent... (thanks to Boatnut)
I'm going to try the perch recipe on some other cuts of fish... see how they work out.
Thanks for looking!