Recycled Tilapia ...Thanks Chef Wil and Nature Boy

Lawn Ranger

<p />Finally on Sunday night Momma was actually home to eat with me...no kids just us. Tilapia filets are seasoned jut right with Ragin' River and I'm just about to start the fire when the phone rings and we had to abort the entire evening. All I could do was wrap the filets back up and put them in a baggie.[p]24 hours later I tried again with some tips from Chef Wil. Here they are on a bed of fresh spinach wilted in Italian dressing and garlic and sprinkled with bacon pieces. Chris (Nature Boy) suggested a drizzle of 50/50 butter and raspberry chipotle. This was my first experience with Tilapia. Cooked in one of those square black baskets folks do their veggies in at 650 -700 for just 2 -3 minutes per side. Chris wanted to know how it turned out...It was a winner. [p]Mike

Wise One

Lawn Ranger, that looks wonderful! You know I've decided that whereas most of us do a pretty good job of preparing food, Chef Wil really knows how to prepare a meal. We really need to get him to post more on how to put things together that come off our BGEs.

Lawn Ranger

Wise One,
I agree whole heartedly. He is a very well kept secret.

Unknown

Lawn Ranger,[p]The advice that I see exchanged on here is priceless in my opinion....Chef Wil's worth to this forum is also priceless......his reputation as chef at one of our local restaurants is second to none......[p]Hats off to Chef Wil for his advice.......along with the rest of the crew

BBQfan1

CajunDude,
Amen! I've told Nature Boy that we should do a Dizzy Pig calendar and that Swamp Venom blackened catfish picture of Chef Wil's is gonna go right on the front cover! Outstanding work, both in the recipes and in the presentations...
Qfan

Chef Wil

CajunDude,
Boy OH Boy..........thats some mighty kind words from you and others. I'll be the first to admit I really like to BBQ, smoke, and grill but it never came to life until I came to this forum. Although I have never met any of you in person I'd do pretty much anything for any of the people here. From Spring Chicken to Lawn Ranger, Grillmeister and The Stump, Woo, Wise, Nature Boy, and Naked Whiz, Dr. BBQ and Tanya, Cajun Dude and BBQfan1, and the many others that have contributed to this forum, I say Thank You.
Now the real question, how many abt's will fit on the XLG BGE ????.............hehehehehehe

Chef Wil

Another good friend I forgot to mention was Car Wash Mike, such an incredible guy !!!...........and the many others I had not mentioned but really make up this forum...Thanks Again.

BBQfan1

Chef Wil,
"Now the real question, how many abt's will fit on the XLG BGE ????.............hehehehehehe "

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Well, if I recall correctly, at the drbbq class in Virginia, Qbabe said there were 50 italian sausages on there for lunch, or some such number. Given that an ABT is about half the size of an italian sausage link, I think someone could crack the century mark doing ABTs on an XL. Pure conjecture on my part; I'm sure someone will actually put that theory to the test once they unleash the XL to the public.... (and then someone will try to outdo that by using grid extenders and so on, and so on... LOL)
Qfan

Unknown

BBQfan1,[p]I do 120 on the large on most cooks. One of these days, I will fess up and tell the folks on the forum about a huge grease fire that I had a few month ago that damn near burned down my home doing about 300 of these treats. [p]Dave

Cornfed

BBQfan1,[p]I think I just read that someone had done the math to prove the best way to stack certain shapes of objects in a container to maximize the amount of usable space. I think the short answer is that folks stacking stuff in the classic pyramid shape in stores are basically right. The mathematical reasoning proving this was quite fascinating, but I've long since killed most of the part of my brain which would be able to succinctly yet precisely describe that.[p]Perhaps a more intelligent and more motivated Egger will either enlighten us with the mathematics or demonstrate this with experiments (Naked Whiz, I'm looking in your direction...).[p]Heeee,
Cornfed

Nature Boy

Chef Wil,
No matter how hard you try, you will never be able to name all the incredible people on this forum. This place is LOADED! What blows my mind is seeing people, such as yourself, that worked long and hard to develop their skills, yet unselfishly share their techniques and tips.[p]Cheers to you. Gettin hot down there yet?[p]Chris