Barbecue Guide for the Spring: Part II

Hello everyone and welcome to another edition of Andre Taylor’s Tasty Tidbits!

This is the second of four installments on the art of grilling. Today I will share my tips on how to prepare some good smoked tilapia. I use the same rub recipe for pork, fish and chicken I make on the grill. I’ve been toying around with a couple different rubs over the years and I have come up with three main recipes. I’ll share the others with you later. For now, let’s grill some fish!

The Rub

4 tablespoons of brown sugar

2 tablespoons of season salt

1 teaspoon of garlic powder

1 teaspoon of cayenne pepper

The Fish

4 pounds of tilapia

½ cup of lemon juice

Fish is a very heat sensitive meat and doesn’t take long to cook at all so you will really need to watch this recipe very closely.

The first thing you need to do is rinse your fish very thoroughly in some room temperature water and then coat it with some lemon juice before sprinkling the rub on.

Coat both side with the rub to give it an even, sweet and tangy taste.

Before you start prepping your fish, get the coals nice and hot in the grill. I like to use mesquite wood chips in my coals to add that extra smokey taste.

Again, because the fish cooks fast, you should stay right there with your tilapia. Place your fish on the grill and cook on each side for 10 minutes over the hot coals. This fish is best served with coleslaw and potato salad. You’ll see the sides later in the series.

If you try this recipe, take a picture and email me at andre.taylor@patch.com and let me know how it turned out. If you have another recipe you want to share with me, send that along.

Until then, keep on burnin’!