baked, BBQ fish

[Diane Amberg]

 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.

[greatguns]

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. 

[kdfrawg]

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.

[Diane Amberg]

 That sounds really good.

[kdfrawg]

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."

[flo]

but BBQ is very important when cooking gar, buffalo, carp, drum, etc.

[Teresa]

but BBQ is very important when cooking gar, buffalo, carp, drum, etc.

( And lots of beer to wash it down with..)  haha

[flo]

oh, yeah, lots and lots of beer, cause it makes the board go down easier

[kdfrawg]

I have found that if you soak those shingles in beer for a week or so it tenderizes them some.