BBQ Brethren "Whole Fish" Throwdown

[SmokinAussie]

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]

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]

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]

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]

Whole Yellowtail Snapper

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.

Impromptu rotisserie


Yellowtail snappers,scallops, and shrimp


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


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


Ready for the Pro Q


Cookin'



Done!


My whole fish entry


Ahh, finally plated


Da bones

 

[deguerre]

...Unless it's a yellow tail. Dang Tang!

 

[SmokeJumper]

Gorgeous cook Tang. Those snappers look just amazing.

Look Gore - he ate the Cheek!

 

[Smokey Al Gold]

Wow those fish look amazing! I have to try this soon

 

[SmokinAussie]

Aother winner there Bluey, Perfect size fish to rotisserie, and beautifully cooked too!

 

[Chef Jim]

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]

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]

Very nice! and those yellowtail were very fresh looking. I bet it all tasted GREAT!
Thanks

 

[bluetang]

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]

Look Gore - he ate the Cheek!

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

 

[BlkJeep]

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]

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]

G'Day Bruces,

Here's my Throwdown entry for Whole Fish! Hoope you like it!

This is what I started with:

Here it is so you can see it's cooked!

This is my Entry Pic!

Cheers!

Thanks for looking!

Bill

 

[bluetang]

Outstanding looking fish. The ingredients you used were stellar to say the least. Macadamia nuts:-D.

 

[BBQ Grail]

A crab is not a fish...

 

[Old Smoke]

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