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Hey Chris, Just finished some grilled grouper. I dusted the fillets good with the Pinapple Head (using it for the first time), then used the last of that blue bottle stuff. Rubbed it in with a teaspoon and a final dust of the Pinapple Head Rub. Placed it on a hot bed of lump with a layer of damp hickory chips. Three minutes each side. Then pulled it off the direct heat for a couple more minutes of just smoke. Man O Man! You need to add fish to the reccomended applications. It was really tasty. THEN, I used it on my buttered fresh PA sweet corn on the cob! Finally, fresh sliced 'maters. Wonderful meal. Going to use that pinalle Head on some leg quarters next.
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