00:00Guys, don't sleep on your seafood. I'm going to show you an easy recipe to level up your game at
00:04home.
00:05We're going to smoke tilapia.
00:12Guys, so today we have four tilapia fillets. If you're not familiar with tilapia, it's a cichlid family fish.
00:18It comes out of ponds, streams, rivers, freshwater, mostly in brackish areas, and cooking it is super simple.
00:24Let me show you. The first thing we're going to do is we're going to grab some of our all
00:28-purpose rub.
00:29You can get this at skullandmortar.com, and we're just going to give it a light dusting because nothing is
00:34better with fish than salt and pepper.
00:40Now we're going to switch over to our skull and mortar barbecue rub because we want to pack this thing
00:46with flavor.
00:46We're going to go a little thicker here. We didn't overdo it with the salt and pepper because there's salt
00:52and pepper also in this rub.
00:55We're going to give it a healthy coating. We're going to get those peppery notes, those sweet notes, all those
01:00flavor granules.
01:02We're going to get them popping, and we're going to flip it over.
01:09And we're just going to repeat the process on the other side.
01:18Kind of a little wild on that one. Try to rein it in.
01:21Now, if you notice that it smells like Terry's mom has hit your house, you're wrong. That's just the tilapia.
01:30I'm just kidding. Terry's mom is a very clean woman. Show her some respect.
01:34She's a beautiful woman who's been through a lot with a scumbag.
01:36Guys, that's literally all the pre-prep work you have to do.
01:39You could have hit it with some oil if you want, but it's really not necessary.
01:42We're going to take it just like this as it sits.
01:44We're going to move it to the smoker. We've got it set at 250 degrees.
01:48It's only going to take like an hour. It's super simple.
01:51It couldn't be any easier than this.
02:29Guys, so we ended up cooking this for an hour and a half at 250 degrees on our Chargriller Gravity
02:34980.
02:35We used a delicious cherry smoke, and now it is time to taste this tilapia.
02:41Fish is great because it's high protein. It's low fat. It's very healthy for you.
02:45So if your doctor is worried about your cholesterol, your sugars, and all that stuff like me,
02:50this is an excellent opportunity for you to really pad up your proteins with those low fats,
02:55if you know what I'm saying.
02:58Let's go ahead and slide this over here.
03:00Fred is going to be taste testing with me today.
03:03You ready to do this, Fred?
03:05Now the key is, is when you cook this, you want to make sure you cook it to at least
03:08145 degrees internal temperature.
03:12Probably should have got a knife, but, you know, we're living dangerously here.
03:16Go ahead and look inside there. You see we're cooked all the way through.
03:19Go ahead and get your piece, Fred.
03:23Smells great. You can smell the smoke. You can smell the seasoning.
03:28That's freaking good.
03:35It's good.
03:36What do you think?
03:37Does it surprise you how good it is?
03:40I don't usually like fish, so.
03:42Yeah, Fred's not big on fish.
03:44I don't even eat a whole lot of fish either.
03:47But this right here is great.
03:50You can taste all that flavor from the grill.
03:52Fred's going back for seconds.
03:53Hell yeah, as Stone Cold Steve Austin would say.
03:56You like it, huh?
03:58It's not bad.
03:59Excellent.
04:00Well, guys, if you're new to cooking fish, this is a very basic recipe that's going to up that fish
04:05game for you.
04:06Tilapia is easy to get a hold of.
04:08It's pretty inexpensive.
04:09So there you go.
04:10That's how you cook a very basic, very flavorful tilapia.
04:15Skullandmortar.com.
04:16Hit that like.
04:16Hit that subscribe.
04:17Holler at your boy.
04:20So after we get you looking, dope as possible in your Skullandmortar t-shirt, we've got to get to the
04:25cooking.
04:25We might as well get that food tasting as fly as possible with your Beach Bum BBQ rub made exclusively
04:30by Skullandmortar.
04:32It's award winning.
04:33It's going to take your food from the top to from the bottom to the top.
04:38And after we sauce you up, we might as well rub you up, my friends, with that Skullandmortar rub.
04:45That's right.
04:45Don't be a pervert.
04:46We're not talking about that kind of rub up, my friend.
04:48We're talking about the rub that you put on your meat.
04:51Again, come on, dude.
04:53Have some class.
04:55Put this on your chicken, your pork, your beef, your fish.
04:59It doesn't matter.
05:00You can put it on anything.
05:01If you can find something you can't put it on, shoot me a DM because you'll literally blow my own
05:05mind.
05:06Check it out now at Skullandmortar.com
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