Barbecue Catfish Food

BARBECUE CATFISH

Steps:

• Prepare Big Green Egg or other grill for direct cooking medium high heat 375-400 degrees F (190-200 degrees C). Place a set of grill grates on the grill upside down to create a flat surface for cooking. Coat the surface with Vegetable Oil Cooking Spray (as needed) to prevent sticking.
• Drizzle back side of each of the Catfish Fillet (32 ounce) with Olive Oil (1/4 cup) and season with Lemon Pepper (2 tablespoon) and Barbecue Rub (2 tablespoon). Flip filets over and repeat on top side.
• Cut Lemon (2) and Lime (2) into thin slices.
• For each piece of catfish lay 2-3 Lemon/Lime slices on the grill surface and top with a filet.
• Make BBQ Glaze: mix Killer Hogs BBQ Rub (1/2 cup), Butter (4 tablespoon), Hot Sauce (1 tablespoon), Lemon Juice (2 teaspoon).
• Grill fish for 5 minutes and brush the tops with BBQ Glaze.
• Continue to grill for 4 more minutes.
• Carefully flip each filet top side down on the grilling surface and cook an additional minute to sear the top side. Remove from the grill and serve.

BARBECUE CATFISH RECIPE

Steps:

• Prepare Big Green Egg or other grill for direct cooking medium high heat 375-400⁰. Place a set of grill grates on the grill upside down to create a flat surface for cooking. Coat the surface with vegetable cooking spray to prevent sticking.
• Drizzle back side of each catfish filet with olive oil and season with Lemon Pepper and Killer Hogs Hot BBQ Rub. Flip filets over and repeat on top side.
• Cut Lemons and Limes into thin slices.
• For each piece of catfish lay 2-3 Lemon/Lime slices on the grill surface and top with a filet.
• Grill fish for 5 minutes and brush the tops with BBQ Glaze; continue to grill for 4 minutes.
• Carefully flip each filet top side down on the grilling surface and cook an additional minute to sear the top side.
• Remove from the grill and serve.

BARBECUED CATFISH

Steps:

• Preheat the grill.
• Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade Tartar Sauce.
• Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.