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How to cook whole Red Snapper on BGE

jdssesjdsses Posts: 1
edited 9:35AM in EggHead Forum
I want to cook a whole red snapper (appx. wt. 3 lbs.) on the BGE and not sure what best technique is since I just had it delivered yesterday.

Any one with experience at this?


1. What grille/griddle/etc. (so could I use the
BGE cast iron grille, or do I need a griddle or
whatever to get best results?
2. What temperature?
3. Appx. how long?



  • LFGEnergyLFGEnergy Posts: 618
    You had a 3 lb snapper delivered yesterday?!? Man, you have a service-oriented fish monger there!!

    Welcome to the forum! Lots of great info. Have not cooked a whole snapper, but suggest you type "whole fish" or "snapper" in the search forum box and you will get more opinions that you can shake a freshly delivered red snapper at! Try different ones - it is part of the experience!

    Have fun, and welcome to the clubhouse.

    And excuse the family squabble going on below.... :whistle: :ermm: :blush:

  • Photo EggPhoto Egg Posts: 7,895
    Clean and scale the fish very well.
    Season the inside and outside with a little salt and pepper or your best seafood seasoning and fill with a little mango salsa.
    Cook either high, raised grid or indirect at about 350.
    I have also sandwiched between a folded cheap mesh throw away grid. Makes it easy to flip if you want.
    Can also cut some slices in the fish and brush with butter.
    As long as you don't over cook it it's hard to go wrong.
    Some people even eat the eyes...
    Thank you,

    Galveston Texas
  • LFGEnergyLFGEnergy Posts: 618
    Wow, dont know if jdsses will like the recipe, but I LOVE it!!! Looks great, and costco has been getting some great snapper lately! Love the mango salsa idea, and if you send me your address, will ship over the eyes as a great big thank you :ermm: :huh: :S !
  • Photo EggPhoto Egg Posts: 7,895
    Thanks Dave.
    You can keep the eyes. More of a joke but this kid did eat them...LOL
    Thank you,

    Galveston Texas
  • RipnemRipnem Posts: 5,511
    I usually just fillet and de-bone them, season and cook direct at 350-400 until I like the texture. this is a poor picture, but shows what an easy cook it can be.
    small egg.


    Looks like one of the first couple cooks too. :)
  • Photo EggPhoto Egg Posts: 7,895
    That is a mess of snapper. Great shot of how much food you can put on a Small BGE.
    Thank you,

    Galveston Texas
  • MickeyMickey Posts: 18,734
    OUTSTANDING :woohoo:
    Got to try that....
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Photo EggPhoto Egg Posts: 7,895
    Thanks Mickey.
    Looks good plated as well.
    Thank you,

    Galveston Texas
  • Richard FlRichard Fl Posts: 8,248
    If you wish to eggspand your horizons a little this will work great for the snapper.
  • RipnemRipnem Posts: 5,511
    This is the best I've done. :laugh:


    fed 14 that night
  • Misippi EggerMisippi Egger Posts: 5,095
    I remember that post, Richard - sure looks great!

    Did you place the bambo steamer top back on, or just use the closed dome as the cover?
  • Richard FlRichard Fl Posts: 8,248
    Placed the top back on, but had soaked it with water to keep from burning in the high dome temp.
  • Photo EggPhoto Egg Posts: 7,895
    Damn Adam.
    That is a full Egg...Great photo.
    Thank you,

    Galveston Texas
  • DavekatzDavekatz Posts: 763

    Might be too late, but this is how I did mine:
    Grilled Whole Red Snapper Veracruz
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • bitslammerbitslammer Posts: 818
    Any suggestions on how to deal with all the pin bones? I did 2 of these babies that I bought from Costco and I wasn't aware of all of those bones. Pretty much ruined it for me.

    I'd love to give it another try but maybe I need to go the fillet route. Too bad because nothing looks nicer than that whole fish but I just can't deal with the bones. I'm an odd bird I supposed because the first thing I do with anything such as pork chops, chicken etc. is to remove all the meat from the bones before eating. The exceptions are wings, ribs and turkey legs as those just need to have the bones.
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