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Grilled Whole Turbot
JonHalestrap
Posts: 53
in Cookbook
I thought this might be of interest. Very simple.
I bought a whole gutted turbot.
You need to put in some form of Turbot cage (or make one from a couple of racks wired together)
Set BGE to direct
Set it to around 200c
Start with the dark side of the turbot and then rotate (flip) every 3 - 4 minutes
All the time baste with a mix of 30% olive oil, 70% water and as much good quality sea salt as can be dissolved into the mix.
A 1.5Kilo Turbot takes around 20 minutes.
A Turbot is a winged fish and so you need to make sure the middle (core) is cooked to around 60c whilst not burning the outer wings. You will see from the pictures that I used two 1/2 moons to deflect the heat
Have fun
I bought a whole gutted turbot.
You need to put in some form of Turbot cage (or make one from a couple of racks wired together)
Set BGE to direct
Set it to around 200c
Start with the dark side of the turbot and then rotate (flip) every 3 - 4 minutes
All the time baste with a mix of 30% olive oil, 70% water and as much good quality sea salt as can be dissolved into the mix.
A 1.5Kilo Turbot takes around 20 minutes.
A Turbot is a winged fish and so you need to make sure the middle (core) is cooked to around 60c whilst not burning the outer wings. You will see from the pictures that I used two 1/2 moons to deflect the heat
Have fun
Comments
Camped out in the (757/948/804)
Thank you for sharing.
XL and MM
Louisville, Kentucky
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95