The grill em up thread!
- Thread starter ScottR
- Start date
Prerylyon
Veteran member
LOL - As long as I get 1 board of that Sockeye goodness...[emoji6]Hey Prerylyon, I'll split the meal with you. YOU eat the greens! [emoji14]
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Bonecollector
Veteran member
Prerylyon
Veteran member
[emoji44]To late- sorry, I already ate them both! Adding my 'mountain muscle' for this fall!
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That?s one heck of a set up.
Prime thick cut ribeye
Would show you the finished product, but it didn?t last once it hit the plate.
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DH56
Active Member
Nice set up- one of the "key" parts of that set up is the bottle opener on the left- critical when grilling for long periods!
Prime thick cut ribeye
Would show you the finished product, but it didn?t last once it hit the plate.
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sleepingbear
Active Member
Nice set up- one of the "key" parts of that set up is the bottle opener on the left- critical when grilling for long periods!
When people ask how long I BBQ something I reply in number of beers. So anyone out there know how many beers it take to grill up a pound of Gator? Seriously just got it delivered so would you grill it,smoke it or cover it in some Smack your momma,and fry it
Last edited:
sleepingbear
Active Member
Found a gator guy on a fishing site says fried is the best,treat it like abalone,pound it out ,butter milk, batter and fry at 350
dirtclod Az.
Veteran member
DH56
Active Member
LOL- It should take as long as it needs to take to cook, and if done too quickly throw something else on and keep going.....
Alligator sure does taste good deep fried-I usually have had it that way.
Alligator sure does taste good deep fried-I usually have had it that way.
sleepingbear
Active Member
Ya iam looking forward to it,wife's in surgery as I type so get a few days to eat things she doesn't like. Got two pounds of crawfish as well.
DH56
Active Member
Prerylyon
Veteran member
How does everyone do their sockeye on the grill?
[emoji226]
What I do:
For a large-ish fillet (cut in 1/2, each on a soaked cedar board):
-Mince 2 cloves of garlic real fine
-Sprinkle/press the minced garlic evenly across each piece of salmon
-Rub a hefty pinch of brown sugar evenly over the garlic into the fish
-Sprinkle generously with coarse sea salt and fresh cracked pepper
-Let sit at room temp for 10-15 min
-Put fish and boards onto grill grate in center over coals (direct grill) cover, open vent, cook for 15-20 min
-Remove boards from grill, rest fish for 5 min
-Serve w/baked potato and grilled veggies or salad and a nice sauvignon blanc or Northwest-type IPA
[emoji38]
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[emoji226]
What I do:
For a large-ish fillet (cut in 1/2, each on a soaked cedar board):
-Mince 2 cloves of garlic real fine
-Sprinkle/press the minced garlic evenly across each piece of salmon
-Rub a hefty pinch of brown sugar evenly over the garlic into the fish
-Sprinkle generously with coarse sea salt and fresh cracked pepper
-Let sit at room temp for 10-15 min
-Put fish and boards onto grill grate in center over coals (direct grill) cover, open vent, cook for 15-20 min
-Remove boards from grill, rest fish for 5 min
-Serve w/baked potato and grilled veggies or salad and a nice sauvignon blanc or Northwest-type IPA
[emoji38]
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The 2 different flavors I have above, fresh crushed black pepper, red pepper, Cajun seasoning, and sea salt.
The other is Brown sugar, with walnuts, and sea salt, them at the 12 minute mark while cooking drizzle honey on it. If you put the honey on right away it cooks off.
The other is Brown sugar, with walnuts, and sea salt, them at the 12 minute mark while cooking drizzle honey on it. If you put the honey on right away it cooks off.
dirtclod Az.
Veteran member
