4th of July means BBQ, so let's share what we all cooked this weekend. I got an early start and kicked off the weekend this evening:
Tilapia fish filets, lightly seasoned with Beef & Game Pit Rub.
They weren't done at 15 minutes, but I think they were getting a little over-done at 30 minutes (they were small and thin), so somewhere around 20-25 would have been best. Charcoal pan was about half full, lit with lighter fluid, and fully ashed when fish was added.
Before cooking:
After cooking:
Mmmm...
Lessons learned:
1 - Check at 20 min, then every 5 min afterwards. I know, I know, don't lift the lid. However, I wouldn't mind an extra 5 or 10 minutes of cook time if it means I'm pulling them at their prime.
2 - Put them on a layer of foil, like KC-Q did with his salmon. I think they would remain more moist, plus make grill grate cleanup a lot easier. I coated it real well with cooking spray beforehand, but the fish still stuck pretty good.