message for bobby que

char buddy

Hey Bobby Que, about that grouper recipe you gave the other day.[p]You said get the BGE to 350* then cook the grouper until done with nice grill marts. Just a guess, but how much time should I expect for the the grouper to get done?[p]I going off to the store now to get some grouper and give that recipe a try, but I've never done grouper before and I would some kind of time estimate.[p]Thanks. [p]

Wise One

char buddy, pulling from another recipe, "I cooked the fish over fresh lump at 400 to 450 for about 12 minutes." At 350 I would guess about 7 to 8 minutes a side. However, that may be a little long for my tastes.

char buddy

Wise One,[p]Thanks. I am going to pick up the fish now.[p]the pecan wood is great, BTW and something special is coming your way in a bit.

Bobby Que

char buddy,[p]Cooking time depends on thickness of fish and heat, and on the degree of "doneness" that you like.[p]A one inch filet of grouper should be done with 5 minutes (MOL) per side at 350 degrees with a short dwell based on doneness when you check it on the second side. I find fish a lot harder to cook predictably then beef or pork.[p]Chef Eric used a wooden skewer to check the doneness. He judged this by feel of the skewer when he removed it from the fish. The skewer should come out easilly. I like to look at a piece that I use a fork on. I peer in to the middle of the fish filet to see how white it is (no slightly red juice).[p]

Wise One

char buddy, we just had a pretty good storm here last week so my yard is littered with great pieces of smoking wood. Let me know when you need more.