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    Egg back in action with Flounder and Tilapia

    Posts: 28,920
    in EggHead Forum
    This was inspired by a recent cook posted by @DMW‌ . Hope I do it justice.imageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,299
      Anxious to see the final product. Love the lemon idea!
      Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
      Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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    • Posts: 28,920
      Don't know what happened to these but here the are hopefully. imageimage

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      @Cookbook_Chip‌
      I actually got the idea from @DMW. This is a trial run for me. More often than not I deep fry fish. We shall see!!

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,299
      Indeed we shall
      Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
      Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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    • Posts: 28,920
      @Cookbook_Chip‌
      If mine turns out bad I'm going to post a pic of his ;)

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 5,678
      edited July 2014
      Are you cooking direct or indirect on a bed of lemons and limes?
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 28,920
      Yes

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,299
      BBQ plagiarism? Great idea!
      Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
      Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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    • Posts: 4,738
      I've used a lemon base like that. But didn't have the guts to go raised direct. I went indirect.
      XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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    • Posts: 28,920
      So far so good. It smells outstanding. image

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,166
      JRWhitee said:

      Are you cooking direct or indirect on a bed of lemons and limes?

      SGH said:

      Yes

      Well that answers that, my friend bro.

      Hood Stars, Wrist Crowns and Obsession Dobs!


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    • Posts: 13,836
      Hope it turns out for you. I really like the citrus flavor it adds. And the idea certainly wasn't original with me, I swiped it from someone else here on the forum I'm sure.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 7,503
      Looks good!
      MSV Chill Spot
      Chester County, PA

      http://egginwithedward.blogspot.com/

      http://edwardhardingphotography.zenfolio.com/
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    • Posts: 28,920
      @JRWhitee‌
      Sorry man. I misread you question. Cooking them raised direct at 425 degrees on a bed of lemon and limes. Again sorry my friend but I'm posting and cooking at the same time.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      @DMW
      Thanks man.

      Some marinated shrimp for good measure.image

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      @hapster‌
      Thanks hap!!

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      @JRWhitee‌
      Again sorry man. I was cooking and misread you question.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 5,678
      @SGH that was my bad, I posted it asking if you were cooking it direct and after i read it I edited it to read direct or indirect you probably answered it before I changed it. Sorry.
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 28,920
      I thought when I read it that it said direct and that's why I responded with a simple yes. Thought I was losing my mind for a minute. Thanks for clarifying.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 893
      Very cool idea for a cook! This looks like it would be a crowd pleaser of a meal down at the beach.
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    • Posts: 28,920
      Fish turned out excellent!image

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,700
      edited July 2014
      SGH said:
      Fish turned out excellent!

      Please forgive the silly question:

      Did you turn the fish or leave it on one side throughout?


      Thanks.


      "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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    • Posts: 28,920
      @Sardonicus‌
      I did not turn it. @DMW may can give farther clarification. I stole the idea from him. But no I did not turn them and they came out excellent.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      This turned out fantastic. Will be doing this again for sure. Thanks to. @DMW for sharing it.image

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 13,836
      =D>
      Glad you enjoyed it. That or cedar planks is how I do fish now.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 3,552
      Looks good
      Greensboro, NC
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    • Posts: 1,700
      edited July 2014

      Okay, got it.

      Makes sense with thin sliced.

      Tilapia in freezer right now. That's now slated for this Friday's cook.


      Thank you.


      "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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    • Posts: 4,343
      Looks fantastic.

      Little Rock, AR

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    • Posts: 28,920
      @Biggreenpharmacist‌
      Thanks my friend.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 30
      @SDH & @DMW Adding this to the list of things to try. 

      Looks great, and adding the shrimp was a nice touch for a little in meal change of pace.
      LBGE, MM, KABs

      Fort Worth, TX

      If it's worth doing, do it low and slow.
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