Barbecue Catfish

Prepare Big Green Egg or other grill for direct cooking medium high heat 375-400 degrees F (190-200 degrees C). Place a set of grill grates on the grill upside down to create a flat surface for cooking. Coat the surface with Vegetable Oil Cooking Spray (as needed) to prevent sticking.

Drizzle back side of each of the Catfish Fillets (2 lb) with Olive Oil (4 Tbsp) and season with Lemon Pepper (2 Tbsp) and Barbecue Rub (2 Tbsp). Flip filets over and repeat on top side.

Cut Lemons (2) and Limes (2) into thin slices.

For each piece of catfish lay 2-3 Lemon/Lime slices on the grill surface and top with a filet.

Make BBQ Glaze: mix Barbecue Rub (1/2 cup), Butter (4 Tbsp), Hot Sauce (1 Tbsp), juice from Lemon (1).

Grill fish for 5 minutes and brush the tops with BBQ Glaze.

Continue to grill for 4 more minutes.

Carefully flip each filet top side down on the grilling surface and cook an additional minute to sear the top side. Remove from the grill and serve.