"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 04-17-2008, 03:34 PM   #11
Executive Chef
 
mbasiszta's Avatar
 
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,738
Quote:
Originally Posted by AllenOK View Post
I won't grill (BBQ for the original poster) any fish that is extremely flaky in texture, such as walleye, lake perch, cod, or sole. Tilapia is borderline for me. However, catfish, swordfish, halibut, tuna, kajiki, opah, mong chong, grouper, and barramundi I will grill.
Hmmm, now Cod I like smoked. Any of the mackeral family is great smoked or grilled. How do you get Barramundi in Oklahoma? I only know them in Australia. They are a great fighter and a great eating fish.
__________________

__________________
Happy cooking, Marty.
mbasiszta is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.