Don't know the occasion but wifey said no meat for today so i figured I'll throw in a couple of 4 pounder live catfish on the grill. Obviously i had to kill them first before they went on the grill but that was the easy part. While at the market, i decided to take them home alive so they just placed them on a large plastic bags. When I got home, the catfish somehow managed to wiggled out of the bags were crawling all over my car trunk. I was a bitch catching them as they were very slimy. Fortunately i have a rubberized lining on my trunk so they they didn't make a mess on the carpet.
This cook is an ethnic delicacy. Just brushed it off with salt,black pepper, cayenne and a little sesame oil. Cooked it at 500F for roughly 40 minutes indirect using the caliente stacker and a poortex at the lowest charcoal setting. Finished it off direct for 1 minute on each side. Not much of an eye-candy while plated so decided to skip it. It is served with steamed rice and a dipping consisting of finely chopped ginger, onions, scallions, tomatoes, fish sauce and a little lemon.