Thread: Viking Guys Bull Red Receipe

I hope he don't get mad at me posting his receipes, I just wish he would go ahead and give them all away here ....

If you want to eat good bull red, fire up the grill and leave the scales ON. Put the sections directly on the rack with scales DOWN on the fire side.

Make sure to season with Emeril's Fish Rub, and Chef Paul Prudhomme's Blackened Redfish Magic. Add some lemon or lime.

Keep temp around 425 degrees for 45 mins or so.

This method of cooking will prevent the redfish meat from drying out--most common problem.

Scales will act as a natural heat barrier, and no need for the meat to ever touch the rack.

Aka redfish on the half shell. Check your temperature and time numbers. Not to say that either are out of norm, but together, you're looking at an overcooked fish.

A few cuts down to the skin running lengthwise speeds up the cooking quite a bit. If I accidentally gut hook a big red I'll cook them like that, but I wish they tasted like those barely legal ones.

[quote author=DRH link=topic=1128.msg11080#msg11080 date=1337043840]
Aka redfish on the half shell. Check your temperature and time numbers. Not to say that either are out of norm, but together, you're looking at an overcooked fish.
[/quote]

Might depend on the grill. I use a weber, round style.

I have cooked one before where the temp hit 500 and cooked for an hour and still wasnt overcooked.

The scales and skin go a long way to protect the meat inside and keep it moist. He is referring to a bull red. A slot red would need lower temperature of about 400 at 30-35 min.

I have found 425 for 45min perfect for the weber for larger bull reds.

Throw in some apple wood chips for some smoke. Adds a neat flavor.