Grilling Crappie

[Mrs. Crappie Stalker]

How many beers is "cook in a flash"?

Well, I can't stand the taste of beer, so, I'd say about three margarita's worth (I drink these pretty quick) or 1 rum and cranberry juice drink in a big plastic cup! :D

[VietVet68]

Well, I can't stand the taste of beer, so, I'd say about three margarita's worth (I drink these pretty quick) or 1 rum and cranberry juice drink in a big plastic cup! :D

Don't Margarita's make the fillets taste like Taco's?

[Mrs. Crappie Stalker]

Don't Margarita's make the fillets taste like Taco's?

After the margaritas, it doesn't matter what they taste like! LOL

[David Von Drasek]

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

I'm with you as far as the weber goes. My blackened salmon is what ledgends are made of. Get a juce glass melt a stick of butter and put enough lemon peper in to make a paste and some cajun seasoning. Use about a 3lb filet with the skin on, put the butter on the meat side. Get the coals going HOT. Get a grilling tray thing, with the little holes in it , spray it with some pam and put it on the fire then put the fish on meat side doun. It's like the 4th of july let that baby burn with the top off untill the flame dies down then put the lid on. After bout 5 min turn it over and cook it for probably another 10 min, or till it lifts off the skin. Kids and people that don't even like fish fight for it.

[Daydreamer]

A fellow fisher I ment camping takes crappie & bluegill soaks them in Itallian dressing then puts the on the smoker the oil helps keep them from sticking. He deheads,cleans and scales the fish then soaks them in dressing not sure time depends on tast. I like to add hot pepper sauce to the dressing also. I know every one fillets but he leaves the skin on then pulles off after they cook [helps keep fish moist.] I fillet and just wach the cook time closer. Maybe this will give A new idea to try.