EatNBetter

I remember this BBQ sauce from my earliest childhood. It was used for chicken and sometimes other meats like pork or beef but the thing I remember the most is barbecued mullet. Yes, that is a fish and they are indigenous to the warm waters around the Gulf of Mexico. I can remember my grandfather digging a hole out under a big grapefruit tree in his back yard, lighting a fire in it and when the coals were ready putting a grill over the coals and placing the mullet on to cook and painting them with this wonderful BBQ sauce. I would squat by the fire and breathe in the wonderful smell of those fish cooking with this special sauce on them. Here’s how to prepare this very old time Florida dish.

Fish

Select fresh silver mullet (not the red European variety) about 1-11/2 pounds each. Allow one fish for every two people unless the fish are small. Then allow one per person. Leave the scales on the fish. Remove the heads, fins (leave the tail on) and innards. Then cut along the backbone to butterfly the mullet so you can lay it open and it is still joined along the front of the top side. The fish should lay flat when opened. Place the fish, scales down on a medium hot grill. Cook until the fish is done, painting now and then with the sauce to keep it moist. When the fish is almost done turn it over carefully to put a little char on the sauce covered flesh. Don’t leave it on too long or it will dry out too much. Remove fish to individual plates (paper is ok). Serve with remaining sauce. If you get the side with the backbone just peel it off and pull the meat off with your teeth (just like corn on the cob). Peel the flesh out of the skin and scales and enjoy. The flesh peels out with a fork very easily. Serve with your favorite sides. I like Cole Slaw and hush puppies.

Sauce

2T oil or butter

1 bottle of Catsup

Minced onion (11/2 tsp dried) plus about ¾ of a fresh onion. Also just slice 1/4 into the pot. This provides a variety of textures.

Juice of 1 lemon. Slice a little in the pot.

2T French’s mustard

½ to ¾ Cup brown sugar

Mix all ingredients and simmer until desired taste and consistency. Add water if needed.

Tags: BBQ, mullet, sauce