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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Blackened catfish filets....

BrobearBrobear Posts: 43
edited November -1 in EggHead Forum
Well, for the last four years of egging, I have never put a cast iron skillet on the egg. I had been having great results concerning catfish filets with a fishbasket. Tonight, after reading a couple of posts earlier in the week, I put the iron skillet on. I heated the egg and skillet up to around 650. I prepared the filets with a little initial tobasco sausce, brushed with melted butter, then coated with Dizzy Pig Swamp Venom. I tell you what, those were the best filets ever. I don't have an exact cook time, but it was around 3-4 minutes or so per side, then flip again for a couple of more minutes. If you have never tried it, it is worth it.[p]Happy egging

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