So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
This delightful recipe is also called "Redfish on the Half Shell" because the skin side down becomes hard like a shell and it make for easy eating. No one said this was going to be dietetic. You will enjoy this one!
Directions: 4 lb fillet of Fish (Redfish) with scales on the skin 2 Tbs fresh minced garlic 2 Tbs Creole seasoning 2 Tbs extra virgin olive oil 1/3 cup melted butter ¾ cup vinegar or Italian salad dressing (try Kraft Spicy Italian) 1 juice of a lemon
Directions: First, spread the minced garlic over the meat of the fillet (not the scales), and then lightly sprinkle Creole seasoning and refrigerate for about 1 hour. Next, place fillet with the scales facing down on grill at medium heat and baste with melted butter and lemon juice. Close grill and cook for about 45 minutes.
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4 lb fillet of Fish (Redfish) with scales on the skin
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
