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Cobia report

FritzFritz Posts: 179
edited November -1 in EggHead Forum
Last night we made cobia in the BGE. Good stuff. We seasoned it with olive oil, lemon juice, salt and pepper. The egg was at 350* and the 1.5 pound filet cooked between 20 & 30 minutes skin side down.[p]After the cook we used a Mojo sauce from Raichlen's new rub book as a finishing sauce. MMMMmmmm, good.[p]Fritz
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