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Grilled Redfish, Clams with Snow peas. Photo-avalanche warning.

nolaeggheadnolaegghead Posts: 17,994
edited December 2012 in EggHead Forum
Today Mrs B picked up some super fresh local redfish - cleaned on the spot, and she picked up some clams - I'm an oyster guy, but we make due with what we get.  They were very fresh.  Hong Kong market.

I used LS's mayo trick to keep the fish from sticking.  Used the Drago method for the clams - butter, lemon, parsley, salt, pepper, garlic and Parmesan cheese.  Blast them over the grill until the edges get charred.

Cooked everything direct, raised grill.

Pictures following.  Turned out excellent.  I still prefer oysters over clams ;)
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

Comments

  • nolaeggheadnolaegghead Posts: 17,994
    imageimageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Nice NOLA. Love the piece too. One of those oysters acts up.....shoot him in the adductor!

  • nolaeggheadnolaegghead Posts: 17,994
    That gun normally stays in a holster strapped behind my headboard.  It's a S&W 357 Magnum.  It's an older gun, doesn't have a serial number on it (that I can find).  I don't know what model, it doesn't say.   Mrs B has an airweight 38 on her side.

    I love shooting it - I'll even run through some magnums at the range.  Especially love shooting those.  Heavy gun, easy to shoot.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 17,994
    Oh, just found it.  It's a model 19-3.  4" barrel.  And it's loaded up with Winchester 357 magnum hollow points.  I'd hate to get shot with that.  Yeah, and I found the serial number too.  Duh...5 seconds of google searching told me where to look.

    B's air weight has the crimson trace....nice little gun.  No external hammer - you can fire it from inside a purse.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Yummy looking meal, Nola !  I'm jealous.  You cannot buy wild caught redfish in Texas - only farm raised.  I'd try that, but haven't found a store that sells them.  I'm afraid of buying any fish products at an Asian store.  I think it's possible that they get them from China or Vietnam, and I've read that there aren't any laws regulating them.

    Those clams are the biggest I've ever seen !

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • nolaeggheadnolaegghead Posts: 17,994
    After 'nam, a bunch of Vietnamese relocated here because the fishing (and climate) was similar to home.  Political refugees and their families.  That and subsequent generations fish the delta, and the Hong Kong market is the grand central station for shopping and recipient of a lot of those ex-patriots' wholesaling.  You gotta catch em yourself or live in certain areas. 

    To me, fresh red fish is like lump crab meat.  The smaller fish at least.  Bulls are a little different.

    Mrs B loved the clams, I thought they were a little tougher than the tender oysters I'm used to.  Maybe the big ones can't handle the heat - more mussle-like when overcooked Drago style.  Anyway, the taste was indulgent - butter, garlic, Parmesan, parsley (no jokes please)...with the lovely clam aroma.   
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I only buy the littleneck clams.  I love Linguini allo Vongole, NE Clam Chowder,  and Clams Casino and all of them use the small clams.

    image

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • AltonAlton Posts: 445
    What temp do you do your fish and oysters? 500-550?
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • Uhhhh...you expecting trouble at dinner time NOLA? =)) If anyone on this forum has plans to go to NO this year, and hasn't had Drago's "Charbroiled Oysters", add it to your agenda. Easily one of the best things I've ever eaten...multiple times.
    PROUD MEMBER OF THE WHO DAT NATION!
  • nolaeggheadnolaegghead Posts: 17,994
    Alton said:
    What temp do you do your fish and oysters? 500-550?
    I cooked this stuff raised direct at around 450. 

    @que_n_brew ; Man, a buddy was supposed to pick up a sack of oysters last weekend, dunno what happened.  Maybe I can find some today.   You right, Drago's oysters are a must-eat if you visit NO.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 17,994
    Village Idiot Yeah, the smaller ones are the way to go.  And it seems, except for oysters, mollusks in general should start getting chewy if they're cooked too long.  Oysters can take the heat of char-grilling no problem.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 17,994

    Very nice dinner.  I don't know exactly why, but I haven't been able to acquire a taste for clams.  Oysters are another matter entirely.  I love oysters.

    As for redfish, I prefer to catch them myself......LOL
    ya know, if your freezer ever gets too full, I could do ya a favor and take a few of them off your hands..... ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Man! I love Redfish! And that reminds me I still have some in the freezer from the last trip to Orange Beach. Gonna have I throw it on the egg soon.
  • Nola everything looks great!!!!!

    Louisville, GA - 2 Large BGE's
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