TexasKayakFisherman.com est. 2000

Kayak fishing the Lone Star State...


By charlief1
#2207061
Pretty descriptive title but I'll go ahead and tell you how. Cut the fillets the same width and length as the bacon strips, wrap the two together and use a tooth pick to hold together. Put on the grill until done. You can add a slice of jalapeno, onion, or pepper to add flavor but it's really not needed. Not my idea but I hope you enjoy guys and gals. :wink:
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By Yaklash
#2209649
charlief1 wrote:Pretty descriptive title but I'll go ahead and tell you how. Cut the fillets the same width and length as the bacon strips, wrap the two together and use a tooth pick to hold together. Put on the grill until done. You can add a slice of jalapeno, onion, or pepper to add flavor but it's really not needed. Not my idea but I hope you enjoy guys and gals. :wink:

OK, so I had my eye on this since you posted and just want to say.....good instinct, though the mixing of seafood and swine is a little perverted to me....or I should say...to my brain. To my stomach, BRAVO!!

First of all, what I found out was that too thick of a fillet is hard to roll up. A fillet from a 16" trout is ideal and gives a better fish to bacon ratio. Too thin and it's too strong of bacon. Fortunately, I had multiple sizes, so I'll know for next time to use those medium size fillets.

Second, I would not use flounder for this recipe, but only because I could eat flounder with no spice at all, not to mention stuffed, per my recipe below.

Third, rather than use toothpicks, I put multiple roll-ups onto a flat bar metal skewer (*best on-line purchase ever-stuff doesn't spin on the skewer when it gets cooked). This made turning them a cinch, and I turned them often so that the bacon would get cooked through.

Fourth, based on 54Bravo's question above, I precooked the bacon in the oven for 12 minutes at 300 and then let it cool, before rolling them up.
By charlief1
#2209669
Yaklash wrote:Fourth, based on 54Bravo's question above, I precooked the bacon in the oven for 12 minutes at 300 and then let it cool, before rolling them up.

You could pre-cook the bacon but unless you're using a really hot grill the bacon should cook at about the same rate. Nice mention on the skewers and that's a good idea to keep it easier to cook and serve. I use a cool grill myself so the fish doesn't cook like a normal grill, more like a smoker. I also use Elm for cooking to keep the temps down in the summer rather than other woods. In the winter I use mesquite so I can keep the temps easier. Fall and spring I'll either mix woods or use something in between, like pecan.
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By Yaklash
#2209762
charlief1 wrote:
Yaklash wrote:Fourth, based on 54Bravo's question above, I precooked the bacon in the oven for 12 minutes at 300 and then let it cool, before rolling them up.

You could pre-cook the bacon but unless you're using a really hot grill the bacon should cook at about the same rate. Nice mention on the skewers and that's a good idea to keep it easier to cook and serve. I use a cool grill myself so the fish doesn't cook like a normal grill, more like a smoker. I also use Elm for cooking to keep the temps down in the summer rather than other woods. In the winter I use mesquite so I can keep the temps easier. Fall and spring I'll either mix woods or use something in between, like pecan.

I did mine on the gas grill with one burner on high after heating the grill with all three. I turned off 2 burners, oiled the heck out of the grill and put the skewers off to the side of the burner that was still going, but the flames on the other side were medium-high. Next time I'll try it slower, but starting a fire for fish is more trouble than I'm willing to go through for less than 3 hours of cooking :D . Thanks!
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