[illiac]

We do ours on a Weber BBQ over charcoal and wood chips every Christmas....so good.

This year we are also adding bouillabaisse to the menu. We have some in the family who do not like seafood, so we will do both.

[SAJ]

Tip on bouillabaisse. Make it, just about 2/3 finished, the day before you want to serve it. Refrigerate, tightly covered, overnight. Rewarm slowly, starting about 45 minutes before you want to serve.

Also, if at all possible, use the Mediterranean scorpion fish, the rascasse.

Bon appetit!

[chris_bdba]

That is exactly how we do ours.On the Weber with the rotisserie add on with it crusted with spices and salt.We put a dip pan under it and start with a carrot celery onion and garlic in it and baste is as it cooks.Then use the broth as dip for it.Add some horseradish and pure bliss.