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New Egger

Unknown
Unknown
edited November -0001 in EggHead Forum
Just finished my first month with my Lg. Egg...not sure which is more fun...the egg or this forum. Have done a turkey, steaks twice, a whole chicken and a pork loin is next. Wanted to try some of the fresh grouper and snapper I caught in Panama City...would appreciate some suggestions. I have filet's....
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Comments

  • Unknown
    Unknown
    Steve Sosebee,
    It seems you have done well and enjoying the EGG. I would suggest you do some vegi's. Experiment with your favorite vegi's. Lots of fun.[p]Jerry
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Steve Sosebee,[p]First of all welcome. I've had the privledge of having fresh grouper a few times. I used just butter/garlic/salt and then on the next some Raging River rub for the DP Team.[p]Good luck,[p]Mike

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Steve Sosebee,
    At this moment, all I can do is offer you a welcome to a very special place....so, Welcome, My Friend! [p]Mike
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  • thirdeye
    thirdeye Posts: 7,428
    Steve Sosebee,[p]Grouper is one of my favorites. About 15 minutes before grilling (350° to 400° dome) I brush on a coating of equal parts olive oil and lime (or lemon) juice then season with sea salt & cracked pepper. Sometimes I add a light coating of rub as well, but not enough to mask the delicate flavor of the grouper. I cook a couple of test pieces a few minutes before my main cook as judging the doneness is difficult with grouper. If you let it cook until it flakes, it is overdone.[p]<html><font size="3.5" color="yellowgreen">~thirdeye~</font></html>

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Prof Dan
    Prof Dan Posts: 339
    Steve Sosebee,[p]Oh, man. Fresh snapper and grouper. I live in California, and the seafood here can't compare to back East.[p]Anyway, I have found that the Egg is amazing with fish -- you could do it high temp on a grid-topper with garlic, oil, and salt, maybe five minutes a side. Or, try a much lower temp -- I do teriyaki salmon filet at 250 for about a half hour, with a lot of smoke. Comes out really moist and juicy and flaky.[p]Welcome to Eggdom!
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