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BBQ Tips

Fish Grilling Tips and Recipe – Marinade and BBQ (Tautog Recipe)



Welcome to today's fish cooking episode of Thundermist Fishing Tips. Today we're going to be BBQ'ing some delicious tautogs.

Check out the catching Tautog video here:

Antonio, the boatless angler himself, shares with us his recipe. He makes a quick and easy marinade which only needs to rest with the fish for about two hours before cooking.

The big issue when it comes to BBQ'ing fish is that the fillet tends to stick to the grill. The secret to that is to simply leave the skin and scales on. If you descale it, the skin still tends to get stuck to the grill. The best way to prevent your tautog fillet from sticking to the BBQ is to leave the scales on. This applies to other fish as well! There are other methods of course, like tin-foil, or other purchasable ways, but we find that simply leaving the skin and scales on is the simplest method when it comes to barbecuing fish.

For this marinade, it's simple and you don't need to be precise. First you start with a generous amount of olive oil in a plastic bag. Add one full lemon, squeezed, pits and all. We also added some paprika, simple onion powder (just some, you don't want to over do this part), garlic powder (again, just a bit to taste. You can overdo this as well). Mix them all right into the bag along with a bit of black pepper. And that's it!

Next add all the fillets into the bag, the fillets with the skin and scales. Close the bag, and mix them all together. Take out any additional air from the bag, re-seal, and let it rest in the fridge.

The longer you let the fish marinade, the better. But for today we only let the tautog marinade for 2 hours. Overnight in the fridge is a great suggestion as well.

The grill is preheated to 400 degrees F. We want to char the bottom of the fillet along the skin and scales. There's no need to flip the fish, and the whole cooking process usually takes about 15 to 20 minutes, depending on the thickness of the fish with the lid closed.

Don't forget to pour the extra marinade over the fish to get all the flavour.

We did not add salt to the marinade, the best way is to salt the fish while it is on the grill, or even on the table when about to be severed.

You can tell when the fillets are ready as the fillets will start to crack and flake apart. Taking the fish off of the grid should be much easier now with the skin and scales on.

This recipe works not only on Tautog, but on any non-frozen fish as well!

Follow our ongoing fishing adventures

As always until next time, good luck and good fishin'!

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BBQ Tips

Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party



The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)

Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.

As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.

In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:

“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”

As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.

Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)

Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)

Get the Recipe »

Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.

For beverages, consider beer, wine, mulled wine, or hot toddies.


How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on

Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling

By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From:
Published Date: 01/29/21

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BBQ Tips

7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How



Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.

The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.

I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.


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My FAVOURITE Instant Read Thermometer –

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BBQ Tips

Chris Lilly and Mike Golic Give Tailgating Tips



ESPN's Mike Golic, grilling expert Chris Lilly, and Kingsford Charcoal provide some quick home tailgating tips, fantasy football picks and propose a Tailgating Bill of Rights.

Go to to sign the Tailgating Bill of Rights. And for more grilling information, head over to for tips, tricks and great grill recipes.

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