Malcom Reed’s Smoked BBQ Catfish
4 catfish filets
2 Tablespoons Killer Hogs The BBQ Rub
1 stick butter melted
2 Tablespoons hot sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
1 Tablespoon dried parsley
3 lemons sliced thin
1.Prepare pellet smoker for high heat grilling at 450 degrees using Royal Oak 100% charcoal pellets.
2.Combine the melted butter, hot sauce, Worcestershire, lemon juice, and parsley in a bowl.
3.Place each catfish filet in the butter mixture then season on both sides with The BBQ Rub.
4.Place slices of lemon on the grill grate (4 slices per filet) then lay each filet on the lemon.
5.Cook until the fish starts to flake about 8-10 minutes.