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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 10-03-2009, 08:19 PM
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Default Redfish on the half-shell

I plan on frying some trout tomorrow. Also plan on throwing some reds on the grill. I've done this once before and it turned out good. I want it to turn out better than last time cause the g/f and her parents are coming over. What do you guys use as a marinade for the reds? I got the trout frying part covered. Excluding "W"'s comments, all others will be considered??
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Old 10-03-2009, 08:50 PM
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I use something called Lud sauce. It does everything. Season, basting sauce and marinade all in one.
Before that, I basted with butter, lemon pepper and Tony's. Simple and good.
If you spray the grill with high heat Pam before putting the scale side down, it will help with clean up. Don't spray it when it is no he fire. Take it off and spray it, the put it on the fire and immediately put the fish on it.
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Old 10-03-2009, 08:52 PM
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Cool, thanks. Wanna impress dem !!!
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Old 10-03-2009, 08:54 PM
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Don't try to be fancy or over do it.
Simple is best.
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Old 10-03-2009, 08:59 PM
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Yeah. I aint no culinary chef. Just wanna impress them. Ya know??
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Old 10-03-2009, 09:08 PM
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Quote:
Originally Posted by Jordan View Post
Yeah. I aint no culinary chef. Just wanna impress them. Ya know??
If you want to impress them you dont have to cook just tell them you want to marry there daughter so she can support you while you hunt and fish.
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Old 10-03-2009, 09:10 PM
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If'n you want to impress them, catch the fish that morning and cook them up some fresh fish.
That's how you do it.
When I catch fish, I call my family and we all eat. When we are cleaning up, all of them steal my fish we didn't eat out of the freezer and haul buttt.
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Old 10-03-2009, 09:11 PM
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Jordan..If yall do get married, can waltrip be the flower girl?



I take scales off (just hate scales touching my food) put melted butter, lil bit of Chef. Paul Prodomes blackened redfish magic, cover with foil, throw on pit. AWESOME
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Old 10-03-2009, 09:12 PM
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Lol. These are fairly fresh. Its all good though. They'll deal with it
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Old 10-03-2009, 09:12 PM
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Quote:
Originally Posted by huntin fool View Post
Jordan..If yall do get married, can waltrip be the flower girl?
good one Fool
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Old 10-03-2009, 09:15 PM
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They got a height requirement at my wedding fool. No one under 4'. So your invited....we gonna have to pull a tape on W. Just like he has to on his feesh !!
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Old 10-03-2009, 09:22 PM
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He ain't short. He is vertically challenged.
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Old 10-03-2009, 09:28 PM
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Yeah. And I'm in shape.... Round is a shape right ??
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Old 10-03-2009, 09:37 PM
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I have washboard abs too. But I am doing a load of towels right now. That is why you can't see them.
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Old 10-03-2009, 11:13 PM
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cut slits into the fish about every two inches then some tonys then Italian dressing throw it on the grill then the last five minutes of cooking put parmashion cheese and melts then your in heavan!
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Old 10-03-2009, 11:23 PM
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try some lemmon pepper marinade
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Old 10-03-2009, 11:34 PM
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Here is my recipe........so that anyone can understand. Cook for 20 to 30 minutes depending on how hot the fire is and how thick the meat is.
Attached Images
File Type: jpg Red fish seasoning 5-31-09.jpg (59.6 KB, 144 views)
File Type: jpg Red fish - Cooking 5-31-09.jpg (66.0 KB, 147 views)
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  #18  
Old 10-03-2009, 11:37 PM
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Gerald, do you baste the fish while it is cooking...
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Old 10-03-2009, 11:40 PM
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Dat looks good
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Old 10-03-2009, 11:52 PM
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Yes, just a little.

I make up about 1/2 cup worth melted butter, lemon juice and a generous amount of each of the other stuff you see in the first picture.

What sauce is left over after cooking the Red fish.....is used to put on the fish as we eat it.
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