Canadian Atlantic Cod on the BGE

Is it whole, filets, steaks, skin on/off? Makes a difference.

Steve

Marinade in Screech, rubbed in some of your Tasty Licks samples and throw in on! 225-250 indirect with some Hickory smoke. That should work. (The Screech is the important part. I hope they brought you some of that home?) Just kidding about the recipe, sorry. But it might work actually.

tread,

You could do them on planks, I would go with alder or maple, cedar would be too strong. Cod is good on a piece of parchment with butter. Mad Max does some fish on a bed of lemon slices. It would be firm enough to grill direct too but oil the fish and the grill and don't move the fish until it doesn't resist. You would want to be between 300* and 375* for any cook. Check recipes for similar fish, halibut, sea bass, flounder or grouper etc.

Steve

Caldeirada de piexe is a favorite, any stew pot will work but stay away from seasoned castiron, i call it fishlessmans stew

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=239447&catid=1

go lighter with the allspice if your not totally into it, its strong in this dish

http://www.recipesource.com/soups/stews/02/rec0239.html

Pescado Veracruzana
made this from pollock, but haddock or cod work equally well, i buy whats freshest. i added cheese to beli's recipe, not needed

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=524968&catid=1

this made a great sandwich the next day in a crusty sub roll

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=593117&catid=1

Cod is one of my favorites to cook on the Egg. I've tried it several ways but I find wiskey smoked the best. I prepare the Egg at 250 with wiskey chips and place cod fillets on parchment paper.