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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2011, 07:02 PM   #1
smokeyokie
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Default Brethren, Do you like CAJUN?...check this out!

Ok, had a weekend full of smoking so here is a little something different for dinner.... Blackened Tilapia, done in a smoking HOT cast iron skillet on the brick cooker.. let me know what you think
Attached Images
File Type: jpg blackening 008.jpg (95.0 KB, 236 views)
File Type: jpg blackening 007.jpg (94.6 KB, 237 views)
File Type: jpg blackening 011.jpg (67.4 KB, 236 views)
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Unread 06-15-2011, 07:09 PM   #2
mykz26
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That looks good man. Think I'm gonna go buy a CI skillet and some fish now.
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Unread 06-15-2011, 07:18 PM   #3
caseydog
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The fish looks good. Looks like you got it just right.

To take it up a cajun notch, try it with Red Snapper, and do some dirty rice as a side.

CD
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Unread 06-15-2011, 07:23 PM   #4
smokeyokie
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oh yeah I agree with you, kinda last minute deal wife wanted pasta instead of rice and you see who won out Thanks for looking
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
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Unread 06-15-2011, 07:26 PM   #5
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Looks really good. That is one thing I don't cook enough of ... fish. Looks like you
inspired me.
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Unread 06-15-2011, 07:36 PM   #6
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Nailed it. Nuthin' wrong with pasta salad other than it's not Cajun.
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Unread 06-15-2011, 07:46 PM   #7
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Outstanding!
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Unread 06-15-2011, 08:48 PM   #8
HeSmellsLikeSmoke
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I like the way you blackened it. Gonna have to try that soon. What did you use for rub?
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Unread 06-15-2011, 08:55 PM   #9
smokeyokie
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put the fillet in melted butter then cover with Joes Stuff a NOLA local fav. cajun rub/blackening seasoning then put in a smoking hot cast iron skillet... Beware Dont do inside!!! your wife will run you out of the house
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
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Unread 06-15-2011, 09:47 PM   #10
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Sure 'nuff. Tried it inside once & only once. Bad scene. Me be dumb a**!
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Unread 06-15-2011, 11:00 PM   #11
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That's the REAL DEAL.Coat in butta,roll in the seasoning,then put in the DRY,HOT skillet. Too many folks wanna burn up the butta in the skillet before putting in the "correctly" prepared fish of choice. BRAVO!
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Unread 06-16-2011, 02:32 AM   #12
SmokinAussie
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Looks awesome!

Cheers!

Bill
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Unread 06-16-2011, 06:46 AM   #13
Lake Dogs
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Looks great!

What, no redfish?
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Unread 06-16-2011, 07:07 AM   #14
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Looks good from here!
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Unread 06-16-2011, 07:11 AM   #15
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Very nice!
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