- Dec 24, 2009
- 10
- 10
Hey Guys,
It's been awhile, hope you are all doing well.
Went fising in S. TX and we did well on the redfish: about 35 22"-28". The guides filleted all the redfish and left the scales and skin on one side, and fillet on the other. Do any of you guys have a good grilling/smoking recipe for cooking fish this way?
I have a 2-box smoker, and a fire-box set-up for grilling too. I have access to both pecan and very seasoned, hard oak with no bark...burns like coal.
Thank you in advance for your help and suggestions.
Regards,
tstex
It's been awhile, hope you are all doing well.
Went fising in S. TX and we did well on the redfish: about 35 22"-28". The guides filleted all the redfish and left the scales and skin on one side, and fillet on the other. Do any of you guys have a good grilling/smoking recipe for cooking fish this way?
I have a 2-box smoker, and a fire-box set-up for grilling too. I have access to both pecan and very seasoned, hard oak with no bark...burns like coal.
Thank you in advance for your help and suggestions.
Regards,
tstex