What’s on the grill at the dock today you ask? 
Set Up Smokey Joe For Grilling With Direct Heat using the Weber RapidFire Chimney To Get The Cowboy Lump Charcoal Heated Up. Fill Chimney 2/3 of the way with lump. Wait til coals on top turn white and dump them out evenly along the bottom of the grill.
Redfish is very similar to red snapper only smaller and less oily, more like a mild flaky white fillet. Gut the Redfish and trim as much of the fins and tails as you would like. I don’t go crazy because we’re basically gonna devour it with our hands here at the dock. Then perform three slices along the body to get seasoning in there just deep enough that you’re almost at the center bone.
Rub the fish down with some olive oil all over. Slice some onions and lemons and stuff the body cavity and then apply your favorite fish rub.
Arrange the fish on the grill and keep the top and bottom vents wide open.
Be very careful on the turns. I used a spatula to make sure the entire fish is separated from the grill before trying to perform the turn. The first turn should be performed about 15-18 minutes after the fish hits the grates. You can tell once the flesh turns white that it’s ready to flip.
After the first turn the other side should take another 15 minutes or so. again when removing from the grill gently make sure the entire fish is separated from the grill so it won’t fall apart when plating.
Delicious!
Time to make soup!
Good Morning Gloucester 
Looks delicious Joey! Impressive cooking skills. Does it come natural, or do you get lessons from your sista?
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For this instance, no. I’ve been pretty good on gas grills for a while but lately have been obsessed and loving cooking with lump charcoal
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BROTHA! Your just going in deep!! I so proud I could cry!
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That looks great! I’ve been experimenting with natural charcoal briquettes instead of lump. Loved Royal Oak Chef’s Select but it is hard to get for a regular guy. Currently using Kingsford Competition and about to break out a bag of Stubb;s
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so much fun. listen to thehomiecast tomorrow night for a special BBQ announcement!
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Kinda fancy for down on the dock. In Norfolk the boatyard had one of those pots we filled with oil and hooked up to a gas bottle. When someone came in with black sea bass, we’d fillet ’em, shake ’em around in a bag of breadcrumbs from Winn-Dixie, and plop ’em into the pot, which sat on the dusty ground. No utensils – grab a fillet with a paper towel, keep the other hand free for a Bud Light. Never sit down either. Musta been the local custom.
So that brings to mind — where to find black sea bass? They are some delicious.
Al Bezanson
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You can probably special order black Sea bass but there’s so many great fish right here in our back yard why bother?
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About those black sea bass …. Not disagreeing – I always thought our local fish had most everything else beat. But I gotta say those little black sea bass are sweet. A guy with an old sport fishing boat would go about 50 miles off Chesapeake Light (so he said) and stay there ’til he filled a combo. Sold ’em direct to local restaurants. They were pretty scarce and never got into regular distribution channels if I remember right. That was 1998.
Black sea bass are pretty rare in the Gulf of Maine I believe. Be interested to hear what others have to say.
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