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Grilled Whole Turbot

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

Comments

  • HeavyG
    HeavyG Posts: 9,979
    Very nice!
    I use to catch and eat a lot of flounder back in the day but I have never cooked one whole - always fileted them. Might have to cook a whole one sometime.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

    @Cornholio called me a weirdo... can't say that I disagree.

    Camped out in the (757/948/804)




  • YukonRon
    YukonRon Posts: 16,932
    Love flounder. Cool set up, will have try that. My seafood game is lacking. Need to ratchet it up.

    Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Foghorn
    Foghorn Posts: 9,595
    Great post and technique.  Thanks.

    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

  • thetrim
    thetrim Posts: 11,352
    What????

    Awesome work.
    =======================================
    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
  • Foghorn said:
    Great post and technique.  Thanks.
    Cheers... Appreciate that