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Smoked halibut, wild garlic leaf pesto, bulgur wheat (inspired by @bgebrent)

StormbringerStormbringer Posts: 1,228
edited September 2017 in Seafood
@bgebrent posted his epic grilled halibut and pistachio pesto a couple of days ago, I gave this a whirl. I smoked over apple at 135C for about 50 mins until IT was 62C, served with some wild garlic leaf pesto we had left over from making it a while ago. The smoked halibut/pesto combo was outstanding. Going to be doing this again.

Pesto recipe: https://thecooksdigest.co.uk/2017/04/28/wild-garlic-leaf-pesto-sauce/

Four halibut fillets ready to rock:


Smoking on the Egg ... really need to sort out the lighting for nighttime photography:


Plated picture with bulgur wheat and pomegranate seeds, potatoes:


Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • bgebrentbgebrent Posts: 16,502
    Great cook brother!  Thanks for the garlic leaf pesto recipe.  I'll be trying that.
    Sandy Springs & Dawsonville Ga
  • Rte1985Rte1985 Posts: 304
    Great looking cook!
  • Cheers. @bgebrent dunno about where you live but wild garlic here is only in season for about 4 weeks in April/May time. SWMBO made a bunch of pesto sauce and froze it in little containers so we could have it for a while.

    Also noticed that I'd broken the ton with this thread ... actually the previous one, but this one is close enough. Let the good times rock and indeed roll. :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • bgebrentbgebrent Posts: 16,502
    Great work brother.  I'm in Atlanta.  Garlic greens abound.  Gonna try your recipe.  
    Sandy Springs & Dawsonville Ga
  • bgebrentbgebrent Posts: 16,502
    What's unfortunately sad is so many of our BBQ brothers never delve into seafood or for that matter, fish.  They miss out on so much.  It's why I post mostly seafood or aquatic fare.  Some will get it.  I know its not for everyone, you sir get it.
    Sandy Springs & Dawsonville Ga
  • bgebrent said:
    What's unfortunately sad is so many of our BBQ brothers never delve into seafood or for that matter, fish.  They miss out on so much.  It's why I post mostly seafood or aquatic fare.  Some will get it.  I know its not for everyone, you sir get it.
    Thanks again bud. Fish is something I'm going to be looking into more now, a supermarket near us has 20% off all fish on a Friday. :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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