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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

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Bluefish Update

edited November -1 in EggHead Forum
As a diversion from yesterdays events (and from the guy across the floor with Rush Limbaugh up way too loud), here's how Sunday's catch turned out:
I marinated the filets overnight in Maui Mountain Teriyaki, put them in the Egg last night at 5:30 (even though we didn't have much of an appetite) on the fish grid elevated with 2 firebricks over a foil drip pan at 200 deg. The plan was for 5 to 5 1/2 hours but I fell asleep watching the various broadcasts and woke up at 12:50 am to a dome temp of 250. It had been steady at 200 up til 10:00, the fish seemed a little dry and shredded easily (like chicken) so I zip-locked in the fridge.
Went home for lunch today and decided to give it a try, held my nose and took a bite........... DELICIOUS!! Tasted a bit like sardines but not so oily (since I overcooked it a bit anyway) and very nice with the cherry wood smoke. Tossed a handful onto a Martin's Potato Roll with a thin slice of cheddar and a bit of Thomas Fish Camp tarter sauce, tasted so good that I made another.
Most people around here catch the blues for the fight and then cut em up as bait for the stripers or lobster traps. The 3 people back at work that I told about lunch looked at me as if I had 3 heads, but it's good stuff.

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