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Juiciness
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Driller
Posts: 56
Being new to the Egg I have found the biggest difference is how juicy/moist the prepared food is.
However, with fish, I am not all that sure it is that desirable a thing. I had catfish filets on the grill and even though the temperature was well over the "done" level the texture was still really, juicy. I need to microwave it to get it firmer. Is this something others have experienced? I am certainly not a skilled griller so it is more than possible it is all me.
However, with fish, I am not all that sure it is that desirable a thing. I had catfish filets on the grill and even though the temperature was well over the "done" level the texture was still really, juicy. I need to microwave it to get it firmer. Is this something others have experienced? I am certainly not a skilled griller so it is more than possible it is all me.
Weber Gas, Large Big Green Egg, Mini Green Egg
I am going to gain way too much weight now that I have a LBGE.
I am going to gain way too much weight now that I have a LBGE.
Comments
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Would need more info on your cooking set up but if finishing in microwave fixed it, cooking longer on the Egg should do the same.Thank you,DarianGalveston Texas
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dont know if ive ever temped fish. i probably over cook fresh water fish and undercook salt water fish if a temp gage was involved
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I don't know if this will make sense, but I don't do fish in my egg, as I don't want to take a chance of the smell staying in the pores of the ceramic and somehow mixing with my brisket or in fact any other cook - again, if that makes sense.
I use my Weber or PBC for fish cooks as they are made of metal and have no pores.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
SoCalTim said:I don't know if this will make sense, but I don't do fish in my egg, as I don't want to take a chance of the smell staying in the pores of the ceramic and somehow mixing with my brisket or in fact any other cook - again, if that makes sense.
I use my Weber or PBC for fish cooks as they are made of metal and have no pores.Weber Gas, Large Big Green Egg, Mini Green Egg
I am going to gain way too much weight now that I have a LBGE. -
Moist is good.
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I usually grill fish on my kettle directly over the coals about 2-3 min per side until it flakes apart with little effort.
Microwaiving fish is just wrong sorry man.
try grilling with lid open“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 -
When microwaving fish make sure you add broccoli and brussel sprouts. The mixture of aromas is wonderful.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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The problem is...you didn’t deep fry that bottom feeder.
If health conscious then toss a cast iron on with some oil in and sear the $hit out of it.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Ozzie_Isaac said:When microwaving fish make sure you add broccoli and brussel sprouts. The mixture of aromas is wonderful.
And it should only be done at a busy office.
Phoenix -
Killit_and_Grillit said:The problem is...you didn’t deep fry that bottom feeder.
If health conscious then toss a cast iron on with some oil in and sear the $hit out of it.“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 -
Hans61 said:I usually grill fish on my kettle directly over the coals about 2-3 min per side until it flakes apart with little effort.
Microwaiving fish is just wrong sorry man.
try grilling with lid open
Weber Gas, Large Big Green Egg, Mini Green Egg
I am going to gain way too much weight now that I have a LBGE. -
The species defines mushiness. Change species.
______________________________________________I love lamp.. -
nolaegghead said:The species defines mushiness. Change species.Weber Gas, Large Big Green Egg, Mini Green Egg
I am going to gain way too much weight now that I have a LBGE. -
I would agree, when cooking with the lid open is called for, there is no real benefit to the egg over something else. It is said often around here that an egg is the swiss army knife of cookers. Eggs can do almost everything well, and some things excellent.
Phoenix
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