The Art of Grilling Catfish: A Masterclass from the Backyard

really hot how do you know how hot if you can hold your hand in there for more than five seconds it ain't hot enough I promise you now you got to lubricate it well because it really needs it that fish is going to want to stick to that hot iron it'll try to jump back in the can with you so watch out what you do it okay when you think you've got it greased whale grease it some more next trick for grilling fish on the grill make sure your spatula is as close to the same size as your fish Allah that way you can get him under there and get him off quick so here goes number one but the reason I'm cooking it over this mesquite is I love to get me some of that good mesquite flavor so what are we gonna do I hope we're gonna shut the lid it has a mind of its own sometime the vent is closed I want to circulate some of that good smoke and heat around that mesquite now while that is cooking and y'all wasn't here to see it I don't finely chop me about a half a cup of pecans you'll see why in a minute but don't think I was being lazy while I'm just sitting here I'm looking for probably three to four minutes on each side we've not been that long but a trick I use to when I'm turning pancakes at the wagon I don't want no chance of nothing sticking to nobody and I'm gonna put him right over here on this side so I'm gonna grieve that side again but Shh gotta sneak up on make sure he loose everywhere here goes nothing looky there we're gonna shut the lid on them for about a minute lower the fire down just a tad look over here in this magical compartment and look what I found a cast-iron skillet with some butter on it which goes right there which is gonna melt we hope while that catfish is finishing cooking we're gonna melt this three tablespoons of butter and when it nearly gets melted we're gonna go ahead and pour in that half a cup of finely chopped pecans as they say down there in Georgia and we're gonna let this come to a simmer now this fish is gonna be done before this is done so we're gonna slip him over here on the warm side of this on the plate here in just a minute but you can see we got some simmering action going on and starting to take place here with that butter you have to wait till it really gets to simmer and really good and let's take a gander at thin fish oh you can see it's really wanting to flake apart scoop them little rascals up right there sometimes is good and flaky we want to try to fall apart they done ain't them pretty got them a little grill marks on them but I'll tell you something from cooking steak for a long time the grill marks don't let it eat no butter so we are doing some good right here I promise you we have come to a good rolling bull what we're gonna do next folks we're gonna add two tablespoons of brown sugar in there and you'll be thinking I'm making Christmas candy but I'm not I'm making a glaze to go on that there catfish that we're gonna eat not let that butter burn any now there's something about roasting a little pecan and some butter and brown sugar that just makes me happy but I'll tell you folks something that even be happier and going to make that fish even happier than that isn't about 1/4 of a cup of wild turkey American honey now we're gonna bring that to a bowl let it reduce down just a little to where it sort of makes like a glaze and we don't like much it's beginning to thicken as you can see and watch this little deal here that is what I call party P u rdy they used to chastise me their own chopped grill masters and chopped redemption about having presentation this is about as presentable as I'm going to get and I guarantee you this is some fine eating right here remember the trick to grilling catfish on the grill about 3/4 thawed out a really really hot grill spray it really really well get you a spatula that you can actually get under the whole thing with before you turn it I wish Joe was here but since you ain't I'm gonna eat it in y'all's behalf I want to thank you for stopping by the backyard again today it has been a great pleasure it is a great day above the grass and from our little humble camp to yours wherever you may be god bless you and good day I'm gonna have some catfish okay it's a Happy Meal reading coming in sight coming a plate you see Ronald at the mcdonald house you tell him come on Bob give him a happy meal

The Importance of Lubrication for Grilling Catfish

When it comes to grilling catfish, one of the most crucial steps is lubricating the grill. The fish can stick to the hot iron if it's not properly greased, which can result in a difficult and unappetizing cooking experience. To avoid this, you need to use a lubricant that will allow the fish to slide off the grill easily. Whale grease, also known as bear grease, is a popular choice for grilling catfish due to its high smoke point and ability to provide a non-stick surface.

Finely Chopped Pecans: A Secret Ingredient

While pecans may seem like an unusual ingredient in grilled fish, they play a crucial role in adding flavor and texture. Finely chopping the pecans allows them to dissolve into the butter and create a rich, nutty glaze that complements the catfish perfectly. This is especially important when cooking on mesquite, as the smoky flavor of the wood can overpower other flavors if not balanced with sweet or savory elements.

The Magic of Cast-Iron Skillets

A cast-iron skillet is an essential tool for any grill master. These skillets retain heat exceptionally well and can distribute it evenly across the surface, ensuring that the fish is cooked consistently throughout. The addition of butter to the skillet adds an extra layer of flavor and helps to create a crispy crust on the fish.

Adding Brown Sugar and Wild Turkey American Honey

The glaze made with brown sugar, wild turkey American honey, and butter may seem like a strange combination, but trust us, it's a game-changer. The sweetness of the brown sugar balances out the savory flavors of the catfish, while the honey adds a touch of sophistication. This glaze is essential for creating a delicious and memorable grilled fish dish.

Presentation Matters

Even if you're not serving your catfish in a fancy restaurant setting, presentation matters. A beautifully arranged plate with a sprinkle of chopped herbs or a side of roasted vegetables can elevate the dining experience and make it feel more special.

"WEBVTTKind: captionsLanguage: enit's dried southwest Oklahoma and ain't had time to go fishing in ain't many fish in the pond no more I promise you dry as it is since the dry here the catfish got ticks on them that's how dry it is so I went you found me some good catfish fillets at the store but sometimes I get tired of having it Pratt we're gonna grill it now grilling catfish because it is a white flaky fish like it is there is no skin on there it is very easy for it to stick to the grill and turn all up I promise you but I think I've got a little deal that's going to help you out with that today so let's get to it we've got two catfish fillets that are 3/4 of the way thought out that is a helper when you get to that hot grill one egg I hear you out there talking thought you wasn't going to frown well folks bet their cackle berry is going to help things from sticking on the grill quite so bad so let's see can we whisk him in this square oblong Bowl and next we're going to add to that something a little different about 3/4 of a cup a Catalina dressing and I will tell you we have preheated the grill too it's what you call helper hot and you have to have a hot grill if you're gonna grill some fish but make sure you get the egg and the Catalina incorporated well we're gonna take them a little fig ladies we're gonna coat them really well in that dressing that's got that one cackle berry in there with it it's gonna help give it as good zingy little flavor I promise you just lay them right back over here on this deal and if you want to do this a little ahead of time with that hack thawed fish put her in here and let her soak a little bit it'll even help that flavor more this is what I love to put on some fish especially if it's like a farm pond fish caught out of fresh water like it is Red River Ranch Mesquite and don't be afraid to season generously I'd like to do a little patent deal here on it turn it over we're gonna season the other side while that is sitting there folks what we're going to do we're gonna invent you're right over here at the grill this channel go with us it says it is at about 478 degrees hardwood lump Mesquite today make sure that it is really clean and really hot how do you know how hot if you can hold your hand in there for more than five seconds it ain't hot enough I promise you now you got to lubricate it well because it really needs it that fish is going to want to stick to that hot iron it'll try to jump back in the can with you so watch out what you do it okay when you think you've got it greased whale grease it some more next trick for grilling fish on the grill make sure your spatula is as close to the same size as your fish Allah that way you can get him under there and get him off quick so here goes number one but the reason I'm cooking it over this mesquite is I love to get me some of that good mesquite flavor so what are we gonna do I hope we're gonna shut the lid it has a mind of its own sometime the vent is closed I want to circulate some of that good smoke and heat around that mesquite now while that is cooking and y'all wasn't here to see it I don't finely chop me about a half a cup of pecans you'll see why in a minute but don't think I was being lazy while I was just sitting here I'm looking for probably three to four minutes on each side we've not been that long but a trick I use to when I'm turning pancakes at the wagon I don't want no chance of nothing sticking to nobody and I'm gonna put him right over here on this side so I'm gonna grieve that side again but Shh gotta sneak up on make sure he loose everywhere here goes nothing looky there we're gonna shut the lid on them for about a minute lower the fire down just a tad look over here in this magical compartment and look what I found a cast-iron skillet with some butter on it which goes right there which is gonna melt we hope while that catfish is finishing cooking we're gonna melt this three tablespoons of butter and when it nearly gets melted we're gonna go ahead and pour in that half a cup of finely chopped pecans as they say down there in Georgia and we're gonna let this come to a simmer now this fish is gonna be done before this is done so we're gonna slip him over here on the warm side of this on the plate here in just a minute but you can see we got some simmering action going on and starting to take place here with that butter you have to wait till it really gets to simmer and really good and let's take a gander at thin fish oh you can see it's really wanting to flake apart scoop them little rascals up right there sometimes is good and flaky we want to try to fall apart they done ain't them pretty got them a little grill marks on them but I'll tell you something from cooking steak for a long time the grill marks don't let it eat no butter so we are doing some good right here I promise you we have come to a good rolling bull what we're gonna do next folks we're gonna add two tablespoons of brown sugar in there and you'll be thinking I'm making Christmas candy but I'm not I'm making a glaze to go on that there catfish that we're gonna eat not let that butter burn any now there's something about roasting a little pecan and some butter and brown sugar that just makes me happy but I'll tell you folks something that even be happier and going to make that fish even happier than that isn't about 1/4 of a cup of wild turkey American honey now we're gonna bring that to a bowl let it reduce down just a little to where it sort of makes like a glaze and we don't like much it's beginning to thicken as you can see and watch this little deal here that is what I call party P u rdy they used to chastise me their own chopped grill masters and chopped redemption about having presentation this is about as presentable as I'm going to get and I guarantee you this is some fine eating right here remember the trick to grilling catfish on the grill about 3/4 thawed out a really really hot grill spray it really really well get you a spatula that you can actually get under the whole thing with before you turn it I wish Joe was here but since you ain't I'm gonna eat it in y'all's behalf I want to thank you for stopping by the backyard again today it has been a great pleasure it is a great day above the grass and from our little humble camp to yours wherever you may be god bless you and good day I'm gonna have some catfish okay it's a Happy Meal reading coming in sight coming a plate you see Ronald at the mcdonald house you tell him come on Bob give him a happy mealit's dried southwest Oklahoma and ain't had time to go fishing in ain't many fish in the pond no more I promise you dry as it is since the dry here the catfish got ticks on them that's how dry it is so I went you found me some good catfish fillets at the store but sometimes I get tired of having it Pratt we're gonna grill it now grilling catfish because it is a white flaky fish like it is there is no skin on there it is very easy for it to stick to the grill and turn all up I promise you but I think I've got a little deal that's going to help you out with that today so let's get to it we've got two catfish fillets that are 3/4 of the way thought out that is a helper when you get to that hot grill one egg I hear you out there talking thought you wasn't going to frown well folks bet their cackle berry is going to help things from sticking on the grill quite so bad so let's see can we whisk him in this square oblong Bowl and next we're going to add to that something a little different about 3/4 of a cup a Catalina dressing and I will tell you we have preheated the grill too it's what you call helper hot and you have to have a hot grill if you're gonna grill some fish but make sure you get the egg and the Catalina incorporated well we're gonna take them a little fig ladies we're gonna coat them really well in that dressing that's got that one cackle berry in there with it it's gonna help give it as good zingy little flavor I promise you just lay them right back over here on this deal and if you want to do this a little ahead of time with that hack thawed fish put her in here and let her soak a little bit it'll even help that flavor more this is what I love to put on some fish especially if it's like a farm pond fish caught out of fresh water like it is Red River Ranch Mesquite and don't be afraid to season generously I'd like to do a little patent deal here on it turn it over we're gonna season the other side while that is sitting there folks what we're going to do we're gonna invent you're right over here at the grill this channel go with us it says it is at about 478 degrees hardwood lump Mesquite today make sure that it is really clean and really hot how do you know how hot if you can hold your hand in there for more than five seconds it ain't hot enough I promise you now you got to lubricate it well because it really needs it that fish is going to want to stick to that hot iron it'll try to jump back in the can with you so watch out what you do it okay when you think you've got it greased whale grease it some more next trick for grilling fish on the grill make sure your spatula is as close to the same size as your fish Allah that way you can get him under there and get him off quick so here goes number one but the reason I'm cooking it over this mesquite is I love to get me some of that good mesquite flavor so what are we gonna do I hope we're gonna shut the lid it has a mind of its own sometime the vent is closed I want to circulate some of that good smoke and heat around that mesquite now while that is cooking and y'all wasn't here to see it I don't finely chop me about a half a cup of pecans you'll see why in a minute but don't think I was being lazy while I was just sitting here I'm looking for probably three to four minutes on each side we've not been that long but a trick I use to when I'm turning pancakes at the wagon I don't want no chance of nothing sticking to nobody and I'm gonna put him right over here on this side so I'm gonna grieve that side again but Shh gotta sneak up on make sure he loose everywhere here goes nothing looky there we're gonna shut the lid on them for about a minute lower the fire down just a tad look over here in this magical compartment and look what I found a cast-iron skillet with some butter on it which goes right there which is gonna melt we hope while that catfish is finishing cooking we're gonna melt this three tablespoons of butter and when it nearly gets melted we're gonna go ahead and pour in that half a cup of finely chopped pecans as they say down there in Georgia and we're gonna let this come to a simmer now this fish is gonna be done before this is done so we're gonna slip him over here on the warm side of this on the plate here in just a minute but you can see we got some simmering action going on and starting to take place here with that butter you have to wait till it really gets to simmer and really good and let's take a gander at thin fish oh you can see it's really wanting to flake apart scoop them little rascals up right there sometimes is good and flaky we want to try to fall apart they done ain't them pretty got them a little grill marks on them but I'll tell you something from cooking steak for a long time the grill marks don't let it eat no butter so we are doing some good right here I promise you we have come to a good rolling bull what we're gonna do next folks we're gonna add two tablespoons of brown sugar in there and you'll be thinking I'm making Christmas candy but I'm not I'm making a glaze to go on that there catfish that we're gonna eat not let that butter burn any now there's something about roasting a little pecan and some butter and brown sugar that just makes me happy but I'll tell you folks something that even be happier and going to make that fish even happier than that isn't about 1/4 of a cup of wild turkey American honey now we're gonna bring that to a bowl let it reduce down just a little to where it sort of makes like a glaze and we don't like much it's beginning to thicken as you can see and watch this little deal here that is what I call party P u rdy they used to chastise me their own chopped grill masters and chopped redemption about having presentation this is about as presentable as I'm going to get and I guarantee you this is some fine eating right here remember the trick to grilling catfish on the grill about 3/4 thawed out a really really hot grill spray it really really well get you a spatula that you can actually get under the whole thing with before you turn it I wish Joe was here but since you ain't I'm gonna eat it in y'all's behalf I want to thank you for stopping by the backyard again today it has been a great pleasure it is a great day above the grass and from our little humble camp to yours wherever you may be god bless you and good day I'm gonna have some catfish okay it's a Happy Meal reading coming in sight coming a plate you see Ronald at the mcdonald house you tell him come on Bob give him a happy meal\n"