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Redfish throat/belly meat cooking
Posted on 4/2/17 at 7:17 pm
Posted on 4/2/17 at 7:17 pm
How about some suggestions on how to cook this. Should I just grill it along side filets on the half shell?
This post was edited on 4/2/17 at 7:23 pm
3
Posted on 4/2/17 at 7:46 pm to DieselTiger1
Judging by the size, you may need a few more slabs, but I'd cube that up and make a courtbouillon next time. As for what you got there, try and toss that on the grill too. I would 
This post was edited on 4/2/17 at 7:47 pm
Posted on 4/2/17 at 7:52 pm to DieselTiger1
Is this the excuse for a CD thread? If so ribeyes and taters on my buddies borrowed BGE
Posted on 4/2/17 at 8:07 pm to rattlebucket
Don't hurt yourself getting that foot up there 
Posted on 4/2/17 at 8:19 pm to Tactical Insertion
Posted on 4/2/17 at 8:22 pm to Tactical Insertion
My gut was pinched a bit but OB rule is OB rule
Posted on 4/2/17 at 9:28 pm to DieselTiger1
Season with Tony's. In a bowl, mix minced garlic, butter, and crushed cashews. Paste on meat and grill. (Do to the slabs also)
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