LarryWolfe
Chef Extraordinaire
My wife and daughter both wanted teriyaki loin back ribs again, so of course I obliged.....but I got a nice 3/4lb piece of grouper for me!
Started the ribs off seasoned with salt, pepper and garlic meat side down and flipped every 15 minutes or so over both direct and indirect until they got a nice color and crust on them. Then basted with Teriyaki sauce for about 30 minutes until the ribs were tender.
While the ribs were finishing up I made my dinner, which of course needed to be healthy!
Started with a nice piece of grouper filet seasoned with EVOO and Wolfe Rub Citrus and marinated in the fridge for about an hour or so.
Then I cut a tomato in half and seasoned with EVOO, garlic, oregano, salt and pepper and topped with Parmesan cheese.
Cooked the tomato about 30 minutes indirect, then when I added the fish I put it over direct heat.
Dinner is ready! Ribs for the ladies!
My plate. Grouper along with the tomato and cucumbers dressed in Italian Salad Dressing. I added a Sweet Thai Chili Sauce to dip the fish in.
Started the ribs off seasoned with salt, pepper and garlic meat side down and flipped every 15 minutes or so over both direct and indirect until they got a nice color and crust on them. Then basted with Teriyaki sauce for about 30 minutes until the ribs were tender.
While the ribs were finishing up I made my dinner, which of course needed to be healthy!
Started with a nice piece of grouper filet seasoned with EVOO and Wolfe Rub Citrus and marinated in the fridge for about an hour or so.
Then I cut a tomato in half and seasoned with EVOO, garlic, oregano, salt and pepper and topped with Parmesan cheese.
Cooked the tomato about 30 minutes indirect, then when I added the fish I put it over direct heat.
Dinner is ready! Ribs for the ladies!
My plate. Grouper along with the tomato and cucumbers dressed in Italian Salad Dressing. I added a Sweet Thai Chili Sauce to dip the fish in.
