Grilled Catfish

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  • 1¾ cups whole pecans
  • 5 Tablespoons butter
  • 1 cup sugar
  • ½ cup light corn syrup
  • ½ cup molasses
  • 6-10 catfish filets
  • 1 quart buttermilk
  • ½ cup Head Country Championship Seasoning (or favorite rub or seasoning)
  • 1 pound thin bacon
  • toothpicks


  1. Wash the catfish filets and pat dry.
  2. Place filets into bowl of buttermilk, and let soak for 30 minutes to an hour.
  3. Remove and sprinkle seasoning on both sides.
  4. Wrap each buttermilk-soaked filet, one at a time, with one slice of bacon. Use toothpicks to hold in place.
  5. Barbecue 3-4 minutes, over a medium heat, on each side. Be sure and discard buttermilk after use.

Yield: Serves 6-10 people.

Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team

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