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Tonight's dinner: blackened gulf grouper (black), gouda cheese grits, and veggies.
We have a seafood market close to the house that sells fresh Gulf Coast seafood. #Lucky. So, we picked up a 1 lb. fillet of black grouper and some oysters (for tomorrow).
I got the Egg to 500, stabilized, and added a cast iron skillet with veg. oil and butter. After the temp got back to 500, the fillets went on, complete with a good coating of blackening seasoning. 4 mintues per side, and voila!
It was one of my best Egg cooks so far.