Stop in for Supper, friend

That’s what we call them too is bee liners. You’re correct, they are as good if not better than the snapper. More liberal size and bag limits as well.
 
Some of the best cooking comes from he most unexpected places. My nephew the plumber was fixing a gas leak on my house Sun. evening. I said "what's in that bag you put in the fridge?" He said just a bunch of ribs he had grilled up on the 4th. That boy had marinated with Dr. Pepper, put on a rub he mixed up, and basted with apple juice at some point in the process. Slap ya mama good.
So, he is another good ole boy griller that is constantly picking up recipes and knocking it out of the park!
Caught the chihuahua (successfully) swallowing one of the bones, almost whole. Guess the tasty quality just overwhelmed her better instincts.
I humbly added the lima beans and bacon, the seasoned mustard greens, corn on the cob, and fresh tomatoes--the little ones off the vine that my grand daughter eats like popcorn.
We reheated some chocolate cake and let butter melt on top.
Oh, man! Keep talking about it! The greens put me over the edge....
 
If you are familiar with "Southern Food", seasoned greens (with a chunk of some sort of meat and about that much salt and pepper) is a perfect side for just about anything. Or, on those days that we didn't have a main dish, we had greens and cornbread with a green onion. Some people would've called that "poor people food" and turned their nose up. At least you can fix ignorance.... All I knew was that I was eating the best food on the planet. (Thanks, Mamaw!)
 
My dad makes a killer shrimp ceviche. He makes mine special without cilantro. :)
I’m with you on the cilantro, it’s overpowering, I put about 1/100th of what most people use. Gives just a hint of the flavor and allows you to taste everything.
 
I just flat out hate cilantro. My parents laughs and I keep asking them if I was adopted. :ROFLMAO:
 
I actually prefer to eat vermilion, what our slang calls bee liner, over red snapper.
I took home about 300 vermilion filets from Mexico--nobody else on the boat wanted theirs! Froze them and checked the cooler as luggage back when you got two bags.

BTW I stand corrected--nephew marinated with CHERRY Dr. Pepper.
 
Prime NY strips with grilled squash and okra fried in beef tallow.
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I’m back in the Bakken. So I’m calling these Bakken Back-Ribs.
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It’s weird and awesome being back in the patch. Cooking in rotation is always fun.

Carolina Treet on the light side, junk sticky sauce on the other.
 
My mother in law showed me a trick for steaks and roasts I never considered before. Baste with melted butter and soy sauce. Incredible. Forms a bit of a crust on the grill. Mmm!!
 
That looks 1000 times better than whatever they're going to feed me on this flight to Johannesburg here in a couple of hours.
Nobody's feeling sorry for you--we'd all trade places with you in a minute, lol.
Good luck!
 

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