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Branzino on the egg

Branzino on the egg stuffed with lemon, thyme, bay leaf (herbs fresh from garden), olive oil, s/p. 400 degrees, 8 minutes a side. Excellent.
BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


Comments

  • Hans61Hans61 Posts: 3,467
    I bet that was real good!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • SGHSGH Posts: 24,791
    @eggnewtoy
    It looks mighty fine sister. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • blind99blind99 Posts: 4,283
    yes, please!  looks great.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • LetsEatLetsEat Posts: 256
    Grilled fish is my favorite. Nicely done. 
    Rockford, IL LGBGE + Gaggenau EB388
  • calikingcaliking Posts: 11,347
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • mEGG_My_DaymEGG_My_Day Posts: 639
    I love branzino - great looking cook.  If any of you find yourself in Memphis, go to a restaurant called Bari, and order the grilled whole branzino.  It’s awesome!! 
    Memphis, TN 
  • eggnewtoyeggnewtoy Posts: 420
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • cssmd27cssmd27 Posts: 286
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    Dallas (University Park), Texas
  • bluebird66bluebird66 Posts: 2,112
    Nice!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Dyal_SCDyal_SC Posts: 4,820
    Looks great!
  • eggnewtoyeggnewtoy Posts: 420
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • cssmd27cssmd27 Posts: 286
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    Dallas (University Park), Texas
  • FredbFredb Posts: 66
    That looks great but I am unfamiliar with this type of fish.
  • BotchBotch Posts: 6,582
    Interesting article.  I had posted a thread several years ago, saying I didn't even know what "bay" tasted like.  I had crushed a leaf in water, another in oil, and another in alcohol, to cover volatiles that dissolve in one but not the others.  I couldn't taste anything in any of them, and quit using bay.
    I completely forgot about heat!  :tired_face:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • bgebrentbgebrent Posts: 16,747
    Fredb said:
    That looks great but I am unfamiliar with this type of fish.
    It's Mediterranean/European sea bass.  Delicious.  Usually marketed here by it's Italian name, Branzino.
    Sandy Springs & Dawsonville Ga
  • thetrimthetrim Posts: 6,222
    Yes, Ma'am.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • JpcoolwellJpcoolwell Posts: 9
    That looks great
    Carrollton, GA with a LBGE
  • lousubcaplousubcap Posts: 17,353
    @cssmd27 - thanks for the link.  Learn something here dang near every day and that was a positive.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • onedbguruonedbguru Posts: 1,585
    porgy is a similar mild white fish that grill great on a salt block. 
  • stv8rstv8r Posts: 671
    Yummm!  I love Branzino….that and Red Snapper are my favorites.  Nice cook.
  • bookswbooksw Posts: 329
    Home run- looks great
    Charleston, SC

    L/MiniMax Eggs
  • eggnewtoyeggnewtoy Posts: 420
    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    I have a dehydrator....:)
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • cssmd27cssmd27 Posts: 286
    edited August 13
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    I have a dehydrator....:)
    Ha!  I thought is was a species difference.  Give it a go and let us know.  I'm sure you can find a use even if you have to modify dosing or application.  My knowledge is limited to that article and I wasn't that focused when I read it.
    Dallas (University Park), Texas
  • eggnewtoyeggnewtoy Posts: 420
    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    I have a dehydrator....:)
    Ha!  I thought is was a species difference.  Give it a go and let us know.  I'm sure you can find a use even if you have to modify dosing or application.  My knowledge is limited to that article and I wasn't that focused when I read it.
    I am dehydrating my herb garden to see if fresh dried herbs are better than what I buy at Pensky’s.  Will post.  Starting with basil, rosemary, thyme, oregano.  :)
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • nolaeggheadnolaegghead Posts: 27,590
    we buy a lot of freeze dried herbs.  they measure out the same as fresh (like I ever measure herbs...hahaha) and taste pretty close to fresh.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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