South Carolina Smoked Mullet with Mustard BBQ Glaze

Introduction

A bold and flavorful Southern classic, this South Carolina Smoked Mullet with Mustard BBQ Glaze brings together the rich tradition of lowcountry seafood with the unbeatable power and versatility of the Arteflame grill. Smoking and grilling the whole mullet over hardwood fire locks in incredible flavor, and the tangy mustard BBQ sauce caramelizes beautifully on the flat griddle cooktop. This recipe is perfect for backyard gatherings and delivers a showstopping main course that tastes as amazing as it looks.

Ingredients

• 2 whole fresh mullet, cleaned and scaled
• 1/4 cup yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly cracked black pepper, to taste
• 2 tablespoons unsalted butter, melted (for grilling)
• Lemon wedges, for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center of the grill and pour a little vegetable oil on them.
2. Stack firewood in a teepee shape over the napkins.
3. Light the napkins and allow the firewood to catch—your grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the Mustard BBQ Glaze

1. In a small bowl, mix yellow mustard, Dijon mustard, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
2. Whisk until smooth and set aside.

Step 3: Season and Butter the Mullet

1. Rinse and pat the mullet dry.
2. Generously season the inside and outside with salt and pepper.
3. Brush the mullet with melted butter to help achieve a rich golden sear.

Step 4: Smoke and Sear the Mullet

1. Place the mullet on the outer edge of the flat cooktop to begin smoking for 10-12 minutes, skin side down. The center will emit more heat, and the outer edge will smoke the fish gently.
2. After smoking, move each fish onto the center grill grate to quickly sear over 1,000F for 1-2 minutes per side, locking in the juices.
3. Brush a layer of the mustard BBQ glaze over each side as you sear to begin caramelizing the glaze.

Step 5: Finish Cooking on the Flat Top

1. Transfer the seared mullet back to the hotter inner portion of the flat cooktop.
2. Cook until the internal temperature reaches 130°F. Then remove the fish (carryover heat will bring it to 145°F).
3. Brush with more barbecue glaze after removing from the grill.

Step 6: Serve

1. Plate the mullet whole with lemon wedges on the side.
2. Drizzle with remaining mustard glaze for extra punch and serve immediately.

Tips

• Use fresh mullet for the best results—ask your local fishmonger to clean and scale it.
• Let the mullet come to room temperature for 15 minutes before grilling.
• Always use a meat thermometer and remove the fish 15°F before the target temperature.
• Baste during the final minute on the center grate to really caramelize the glaze.
• If your glaze thickens too much, thin it with a splash of warm vinegar before brushing.

Variations

1. Sweet Heat Mullet: Add crushed red pepper or cayenne and honey to your glaze for a spicy-sweet punch.
2. Herb-Crusted Mullet: Mix chopped rosemary, thyme, and parsley into the glaze for an aromatic twist.
3. Citrus Zest Mullet: Add lemon and orange zest to the glaze for a fresh, citrusy zing.
4. Maple Bourbon Mullet: Replace brown sugar with maple syrup and add a splash of bourbon to the glaze.
5. Classic Carolina Vinegar Mullet: Use a thin vinegar-based BBQ sauce with chili flakes for a traditional Eastern South Carolina vibe.

Conclusion

Grilling whole smoked mullet on the Arteflame grill with a tangy mustard BBQ sauce is a celebration of South Carolina lowcountry flavors. This technique ensures crispy skin, smoky flavor, and moist interiors — thanks to the sear-on-the-grate and finish-on-the-cooktop reverse sear approach. Whether for tailgates, backyard cookouts, or a dinner party near the beach, this recipe captures the heart of Southern grilling.

Best Pairings

• Grilled corn on the cob with herbed butter
• Charred collard greens and garlic
• Stone-ground grits with sharp white cheddar
• Peach cobbler for dessert
• Cold glass of sweet tea or a local IPA