Grilling Crappie

[PIGINTHEPIGPEN]

Grilled is about the only way I ever fix Crappie or Bluegill fillets, and here is how I do it.

I make individual Aluminum foil packets with several fillets, chopped onion, bell pepper, and real butter. I spray the foil with PAM first as it seems to keep the butter from sticking/burning. I will also make onion and potato packets with the same ingredients except I also add garlic butter and/or salt to them.

The cooking time will be determined by the thickness of the fillets and potato slices. Over the years I have determined that the fillets are done after three or four beers, and the potato's are done 2 beers later. When it appears that all is about done I open the packets and let them slightly brown for one more beer.

If you want a real treat, soak you some corn still in the husks in water for a couple three hours (keeps the husks from burning) then throw them on the grill for a couple of beers and turn them once after each beer.

I might just have to try that this weekend Vet. That is the best recipe I have heard of in a long time

[fishintiger]

Grilled is about the only way I ever fix Crappie or Bluegill fillets, and here is how I do it.

I make individual Aluminum foil packets with several fillets, chopped onion, bell pepper, and real butter. I spray the foil with PAM first as it seems to keep the butter from sticking/burning. I will also make onion and potato packets with the same ingredients except I also add garlic butter and/or salt to them.

The cooking time will be determined by the thickness of the fillets and potato slices. Over the years I have determined that the fillets are done after three or four beers, and the potato's are done 2 beers later. When it appears that all is about done I open the packets and let them slightly brown for one more beer.

If you want a real treat, soak you some corn still in the husks in water for a couple three hours (keeps the husks from burning) then throw them on the grill for a couple of beers and turn them once after each beer.

Can this be done on a charcol grill or just a gas grill? If I use charcol should I double the cooking time?

[VietVet68]

Can this be done on a charcol grill or just a gas grill? If I use charcol should I double the cooking time?

Fishintiger, that is a tough one to answer being that one can stoke up a charcoal grill to rival the hottest gas grills. The cooking time would be decided by how hot you have your coals and primarily how high you have your grate.

I do mine over medium heat on a Weber, and I judge medium heat to be when I can just barely stand to hold my hand 6" above the grate for five seconds. (before I've started drinking the beer).

The best approach the first few times is open a packet after 10 minutes and see what it is doing, then move your grate up or down accordingly. Then check every 10 minutes after that. Don't forget to turn your packets over about every ten minutes also. Once you get the hang of it you can check your potatos by just sticking a fork through the foil and checking for hardness/softness. The corn the same way, stick a two prong fork through the husk, it should penetrate the kernels with very little or no resistance. Definately keep turning your corn at least every 5 minutes.

[fishintiger]

Fishintiger, that is a tough one to answer being that one can stoke up a charcoal grill to rival the hottest gas grills. The cooking time would be decided by how hot you have your coals and primarily how high you have your grate.

I do mine over medium heat on a Weber, and I judge medium heat to be when I can just barely stand to hold my hand 6" above the grate for five seconds. (before I've started drinking the beer).

The best approach the first few times is open a packet after 10 minutes and see what it is doing, then move your grate up or down accordingly. Then check every 10 minutes after that. Don't forget to turn your packets over about every ten minutes also. Once you get the hang of it you can check your potatos by just sticking a fork through the foil and checking for hardness/softness. The corn the same way, stick a two prong fork through the husk, it should penetrate the kernels with very little or no resistance. Definately keep turning your corn at least every 5 minutes.

I think on my charcol grill it only has one place to put the grate. I guess the key is the amount of charcol I put in. I will have to try this recipe sometime. Sounds great.

[Mrs. Crappie Stalker]

I fix blackened crappie filets on the charcoal grill. You can buy all different brands of blackened fish seasoning at the Wally World super center either in the spice aisle or in front of the seafood counter. I make a pan out of 2 layers of heavy duty aluminum foil and coat it with cooking spray. Sprinkle both sides of fillets with seasoning - heavy if you like it real spicy - and then squirt lemon juice on fillets and dot with a little pat of butter on each. Turn em once during grilling. They are mighty tasty this way and cook in a flash. Easy clean up too. You can do this in a black cast iron skillet on the stove, but be careful, cause you can sure smoke up the house.

[fishintiger]

I fix blackened crappie filets on the charcoal grill. You can buy all different brands of blackened fish seasoning at the Wally World super center either in the spice aisle or in front of the seafood counter. I make a pan out of 2 layers of heavy duty aluminum foil and coat it with cooking spray. Sprinkle both sides of fillets with seasoning - heavy if you like it real spicy - and then squirt lemon juice on fillets and dot with a little pat of butter on each. Turn em once during grilling. They are mighty tasty this way and cook in a flash. Easy clean up too. You can do this in a black cast iron skillet on the stove, but be careful, cause you can sure smoke up the house.

Now that sounds good to. Now I just need to catch a couple of big crappies that I can grill. The ones I catch are only good for nuggets.

[VietVet68]

I fix blackened crappie filets on the charcoal grill. You can buy all different brands of blackened fish seasoning at the Wally World super center either in the spice aisle or in front of the seafood counter. I make a pan out of 2 layers of heavy duty aluminum foil and coat it with cooking spray. Sprinkle both sides of fillets with seasoning - heavy if you like it real spicy - and then squirt lemon juice on fillets and dot with a little pat of butter on each. Turn em once during grilling. They are mighty tasty this way and cook in a flash. Easy clean up too. You can do this in a black cast iron skillet on the stove, but be careful, cause you can sure smoke up the house.

How many beers is "cook in a flash"?

[fishintiger]

How many beers is "cook in a flash"?

It probably depends on how fast you can drink them. I would say a flash is half to one beer. Just my guess.

[VietVet68]

It probably depends on how fast you can drink them. I would say a flash is half to one beer. Just my guess.

Not good.....way too fast!

[PIGINTHEPIGPEN]

I love my weber charcoal grill. Use it a min of 2-3 times per week. All my buddies have gas grills and can't believe I spend that much on charcoal. I re use my briquets till they turn to ash. All those guys that have gas grills say the best steak and chickin they have ever had came off my grill. I won't even consider putting meat on the grill unless the coals have been burning for at least 35 minutes. I don't think I can cook out without beer. If I fire up the grill, I have a 6 pack rule. Sometimes I let everyone else eat and make it a 12 pack rule. I don't get in any hurry when I grill out. Just ask my wife :D