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Advice needed on 3.5 lbs whole grouper cook
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
Comments
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@Travisstrick will be here shortly, but the way you describe sounds full of potential. Following this one. Nice score.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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a salt crust would also be a good way but you would loose the smokey flavor of the charcol.
I havenat tried these but some ideas for you:
http://www.foodnetwork.com/recipes/emeril-lagasse/pauls-grilled-grouper-recipe/index.html
http://fishcooking.about.com/od/wholefishrecipes/ss/grill_wholefish_all.htm
Greensboro, NC -
This is what I would do.
http://eggheadforum.com/discussion/1141766/grouper-au-awesome-9-pics#latestBe careful, man! I've got a beverage here. -
Wolfpack said:
a salt crust would also be a good way but you would loose the smokey flavor of the charcol.
I havenat tried these but some ideas for you:
http://www.foodnetwork.com/recipes/emeril-lagasse/pauls-grilled-grouper-recipe/index.html
http://fishcooking.about.com/od/wholefishrecipes/ss/grill_wholefish_all.htm
Thanks Wolfpack. Just left Whole Foods. No bananna leaves available this week. Looks like I'm going with the salt crust.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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