Fish Barbecue

This should really be called the Lady and Sons Plus One

Because you see this big guy right here? Look up now. Look in that camera

Let them look at you. Because you know who I think he looks like

Harry Connick Jr. Am I right? I've heard it, but I don't see it

I feel sorry for him if I look like him. I see it. Well, Dustin started with us

He flipped hoe cakes in our kitchen when we were still cooking them in one skillet, y'all

Remember that, Dustin? That was I was taller than you back then. I do. That's been a long time ago

All right. I'm going to be down here, guys, making a peach barbecue sauce

because we're going to cook some tilapia. For the barbecue sauce, y'all, it's very easy

A lot of ingredients, but it's very, very simple. Now, to my pot, I'm first going to add 3 4ths of a cup of ketchup

3 tablespoons of prepared mustard, a half a cup of oil. Look at that. I love doing that

Whoa! Your pot's boiling, honey. You might want to take your tongs and just give that pasta a little stir

The next thing I'm going to add is a half a cup of apple cider vinegar

A pinch of garlic salt. Three tablespoons of Worcestershire sauce. And I'm just going to eyeball that

And then to help deepen the color, I'm going to add about a tablespoon of paprika

a fourth of a cup of lemon juice one teaspoon of pepper I love just a little sweetness in my barbecue sauce so I going to add three tablespoons of packed brown sugar

three-fourths of a cup of water. Bob, I'm going to go ahead and dump it

Okay, baby. Let's give you a barbecue. All right, now I'm going to let this cook

I've got my oil, my lemon juice, my pepper, my ketchup, brown sugar

The next thing I'm gonna need is these onions that the onion man has been chopping for the last 30 minutes

A half a cup of onion is what I'm gonna need, Bobby, when you're done chopping

And we can let this simmer for 15 or 20 minutes before we put our peaches in

If you'd throw me some of those onions for our barbecue sauce. Now, we're gonna finish up our barbecue sauce, y'all

and Dustin is getting ready to puree our peaches. We've got about two cups

and we're going to use a canned peach, which works nicely. Or you can use a frozen peach

because these are not available here right now. Ooh. See? That's going to do us

They look delicious. Now, Bobby has our tilapia over here and he's seasoning it with our house seasoning

salt, pepper, garlic powder. And a little bit of lime. I mean, you know me

A little bit of lime. Bobby loves lime on his fish. Never heard it. Okay, I'm going to stand back

so I won't get any red sauce on me. That looks like good enough to eat

I hope it's going to be delicious. It is going to be so so good I did it too Ooh We make a pretty good little team here We got a good meal going We got it going on

Yeah, we have. Okay, this fish is ready to go on the grill. Is that hot? Okay, son, come on in

All right, son. Get our fish on the grill. All right. Now, we all know..

This is one of my favorites. This is not gonna take long. Tilapia

The nice, firm fish. Yes. The texture is great. It's real easy to cook

It stays together for you nicely while you're cooking it. I'm going to let that last little bit of lime juice run onto that fish

Okay. And I think maybe three, four minutes a side would do it

Yeah, this is not going to take long. And look over here, y'all

Show them this, Dustin. These are called cheddar cheese brick cakes, and you just lightly run through some flour and fry them

They're delicious. Oh, my goodness. It's going to be good with that fish

And a southerner's will eat grits. Fish and grits, that's a staple of my house growing up

All right, now, Dustin, at what point do we start putting our peach barbecue sauce on it

I think after that first churn, we could put a little bit on there. Well, you go ahead, and I'm going to be y'all's boss

And then we're going to finish it off one more time once it hits the plate. But it'll never hurt to go ahead and put a little bit on right now

Oh, that looks and smells so good. Doesn't it look delicious? Honey, you missed a little piece

That's pretty good. Why don't you finish it up for me, because I got something I want to show you Oh okay I going to just Right there Right there Right there Right there All around these edges That all right Mama can fix it

I'm telling you to remember this book, but I found it. Oh, my... But it's backwards and upside down

And I kept it because it was so unique. And I was just like, I got to have that

Look at this. You can see what it says. Totally upside down and backwards

Love you now and always, Paula. December 2001. Can you believe this, though

That is awesome. Some days like I've been. The fish is ready

We got to pull this. Okay, Dustin, if you would do the honors of plating this up for us, please

Sure, I'll get one started. Because I want everybody. You better do it quick, bro. All right

Fish is ready. I want everybody to see. Let's start here. just how this plate looks

when it comes out of the kitchen at the lady and the lady. All right, let's get it

Ooh, we're doggy. That's a good-looking plate right there, man. I can't wait to taste

I'm trying to get all of it together. That's a great case. Oh, y'all

I love that. A lot of great flavors to go. It is a lot of great flavors

Mm-mm-mm. Oh, my goodness. So good, Justin. Ah! Bodine said if you don't give him a bite

right now, Justin, he's gonna bite your leg off. Come on. That dog's gonna bite Dustin's leg off

Come here, Bodine. This is the one that's gonna bite Dustin's leg off