Clean and skin the fish. Place on a CLEAN wooden shingle. Smother with BBQ sauce, bake approx. 50-60 min. in a 325 degree oven. Remove from oven, throw away the fish and eat the board. :angel:
HA, ya got me! I had gotten out a recipe card to write down your recipe! I guess it would have plenty of fiber. I do like planked salmon, so you sucked me right in! ;D ;D ;D
I do believe that this recipe would work for some other items also.
Flo, loved the recipe---wrote it down, too, and will share it with my dad, who is a fish cooking fool. He'll get a kick out if, I'm sure. Oh, and by the way, yes, I do eat fish----and fish eggs. They're the best. Didn't want my earlier post make you think I don't enjoy anything "wild."
Ohhhh Flo~~~~~~~~~~~~~~
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I loved that. I was all intent on that recipe.. and I have to tell you I burst out laughing.. Thanks
Susan.. I LOVE fish eggs.. all fried up.. Yummy..
Especially the ones that you get out of those huge 20# to 50# catfish.
I've never had catfish roe, those sets must be huge. We get shad roe in the spring and sometimes mackerel or rock (stripers.)
I love fish eggs. I love fried fish. The best fried fish, in my opinion, is perch and blue gill. We would scale the fish, cut the head off, cut the fish, then flour the fish and fry it. I really like the crispy tails and the crispy fins.
Never seemed to be enough fish eggs to go around. We all loved them. Janet, I, too, loved the perch and blue gill. Not much on them but tasty and loved the crunchy tail. But my favorite has to be the little bullhead fried whole in the pan. Sweet rich flavor. But loved crappie, bass and catfish. Trout from the Colorado mountains is also a favorite.
Thanks for the recipe Flo. I'm hunting a big wooden shingle. Shane caught a 70 lb. flathead last Saturday. Guess I'll need a bigger oven if I bake this one for him. ;) ;D ;D
The best eating is bullheads caught from your own pond. I won't have any more of those. Don't own a pond.
Sally, how do you handle a 70 pound fish? Filet it? What or who was he using for bait? We get Atlantic Ocean Black Drum that size, (off Cape Hatteras) but I've never caught one.
He was letting his boat drit on the lake and caught itwith dead shad. He said it took a little over 30 minutes for the fish to wear out and come to the top of the water. He had to get his wife to help him land it in the boat. Yes, they cut in to filets.
I think the biggest fish I ever cooked whole was a 14 or 15 pound salmon, which I did in a Weber via the indirect method. "Whole" may be the wrong term, exactly, since I cleaned it and halved it down the backbone, but left the skin connected where it met. I also had to cut off the head and tail so that it would fit in the grill. It was as much smoked as cooked, which was the plan. All I put on it was lots of butter and dill weed. When it was done enough, I just pulled the bones out of it, then let it finish cooking. It was scrumptious.
That sounds really good.
It was worth the two-hour cook time. We fed about a dozen people and only had a couple of pounds left over. Actually, the method is pretty much the one I use to barbecue any meat, although some take longer than others. Ribs, I cook cooler for longer, shoulder is about like the salmon was, brisket about the same, too.
Please note that "barbecue" does not equate to "grill."
;)
but BBQ is very important when cooking gar, buffalo, carp, drum, etc.
Quote from: flo on August 16, 2007, 09:35:13 PM
but BBQ is very important when cooking gar, buffalo, carp, drum, etc.
( And lots of beer to wash it down with..) :P haha
oh, yeah, lots and lots of beer, cause it makes the board go down easier ;D
I have found that if you soak those shingles in beer for a week or so it tenderizes them some.
;D