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re: Outdoor Board Cookbook
Posted on 1/19/11 at 4:18 pm to mylsuhat
Posted on 1/19/11 at 4:18 pm to mylsuhat
Found this a few minutes ago and thought it was interesting. I will be doing one of these this weekend and will add a review and a pic. I might do them on the grill or smoker and slice after cooking.
Stuffed Backstrap Pinwheels
Stuffed Backstrap Pinwheels
1
Posted on 1/19/11 at 5:29 pm to Geaux2Hell
Hybrid Striper on the Half Shell
This works well with Redfish too
Fillet the meat off the bone but leave the skin and scales on.
Rinse with cold water.
Pat dry with paper towel
Sprinkle on seasoning of choice (I like a little Tony's or Mrs Dash Lemon herb) on the non skin side.
Spray the grill with Pam for grilling.
Place the fillets skin side down and cook on low heat until the meat is flaky.
Mother in law likes to cover the fish with thin lemon slices prior to grilling.
Everyone should already know this recipe.
This works well with Redfish too
Fillet the meat off the bone but leave the skin and scales on.
Rinse with cold water.
Pat dry with paper towel
Sprinkle on seasoning of choice (I like a little Tony's or Mrs Dash Lemon herb) on the non skin side.
Spray the grill with Pam for grilling.
Place the fillets skin side down and cook on low heat until the meat is flaky.
Mother in law likes to cover the fish with thin lemon slices prior to grilling.
Everyone should already know this recipe.
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