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Salt Encrusted Whole Red Snapper

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Comments

  • The_Stache
    The_Stache Posts: 1,153
    Brent... not much more to say beyond the prior comments!

    Another one knocked out of the park!!!
    Kirkland, TN
    2 LBGE, 1 MM


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  • JRWhitee
    JRWhitee Posts: 5,678
    NIce job Brent, we will be trying this one for sure.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • saluki2007
    saluki2007 Posts: 6,354
    Bravo sir!  
    Large and Small BGE
    Central, IL

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  • northGAcock
    northGAcock Posts: 15,173
    Looks like a noble effort there Brent. You know where I stand on fish...but had I been there, would have tried. No you an N enjoyed!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
    The_Stache said:
    Brent... not much more to say beyond the prior comments!

    Another one knocked out of the park!!!
    saluki2007 said:
    Bravo sir!  
    Thanks brothers.
    Sandy Springs & Dawsonville Ga
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  • Photo Egg
    Photo Egg Posts: 12,137
    Absolutly a beautiful cook. How many pounds was your Snapper?
    I grilled whole Snapper a few years ago at the Texas Eggfest.
    Mine was an impressive looking cook...but honestly, it was a smokey, embarrasing mess! Epic fail.lol
    You give me hope to try something new.
    Thank you,
    Darian

    Galveston Texas
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Beautiful cook right there, thanks for sharing 
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  • bgebrent
    bgebrent Posts: 19,636
    Photo Egg said:
    Absolutly a beautiful cook. How many pounds was your Snapper?
    I grilled whole Snapper a few years ago at the Texas Eggfest.
    Mine was an impressive looking cook...but honestly, it was a smokey, embarrasing mess! Epic fail.lol
    You give me hope to try something new.
    Thanks brother.  This was a 2# fish.  Perfect for 2.  And this is another one we really liked.

    http://eggheadforum.com/discussion/1211699/whole-grilled-marinated-red-snapper/p1
    Sandy Springs & Dawsonville Ga
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  • SGH
    SGH Posts: 28,988
    @bgebrent
    Simply awesome ole buddy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
    SGH said:
    @bgebrent
    Simply awesome ole buddy. 

    thank you Scottie!
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
     Now I know what to try for my next wood oven adventure. Man-o-man that looks good. How do you know how long to cook it? I’m assuming the mass of the salt takes some time to heat up, and I’m guessing there is carry over heat up until you crack the salt dome. I’m thinking a thermapen won’t poke through the salt. So what’s the magic answer?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Looks delicious.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Botch
    Botch Posts: 17,330
    SciAggie said:
     Now I know what to try for my next wood oven adventure. Man-o-man that looks good. How do you know how long to cook it? I’m assuming the mass of the salt takes some time to heat up, and I’m guessing there is carry over heat up until you crack the salt dome. I’m thinking a thermapen won’t poke through the salt. So what’s the magic answer?
    When I did my tenderloin, I sunk my Polder thermo probe into the meat as it went into the oven; no reason you couldn't do this with fish, too.  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • SciAggie
    SciAggie Posts: 6,481
    Botch said:
    SciAggie said:
     Now I know what to try for my next wood oven adventure. Man-o-man that looks good. How do you know how long to cook it? I’m assuming the mass of the salt takes some time to heat up, and I’m guessing there is carry over heat up until you crack the salt dome. I’m thinking a thermapen won’t poke through the salt. So what’s the magic answer?
    When I did my tenderloin, I sunk my Polder thermo probe into the meat as it went into the oven; no reason you couldn't do this with fish, too.  
    Awesome! I get to buy more stuff, lol. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    SciAggie said:
     Now I know what to try for my next wood oven adventure. Man-o-man that looks good. How do you know how long to cook it? I’m assuming the mass of the salt takes some time to heat up, and I’m guessing there is carry over heat up until you crack the salt dome. I’m thinking a thermapen won’t poke through the salt. So what’s the magic answer?
    Great question.  I bet on a time based on the 2# fish.  The salt crust buys a little and adds to carryover as you surmise.    I cooked the 2# fish for 35 minutes on the egg at 425 degrees.  Fortunately was perfect.  Should be similar in your WO.  What time should I arrive....
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    bgebrent said:
    SciAggie said:
     Now I know what to try for my next wood oven adventure. Man-o-man that looks good. How do you know how long to cook it? I’m assuming the mass of the salt takes some time to heat up, and I’m guessing there is carry over heat up until you crack the salt dome. I’m thinking a thermapen won’t poke through the salt. So what’s the magic answer?
    Great question.  I bet on a time based on the 2# fish.  The salt crust buys a little and adds to carryover as you surmise.    I cooked the 2# fish for 35 minutes on the egg at 425 degrees.  Fortunately was perfect.  Should be similar in your WO.  What time should I arrive....
    You bring some fish, I’ll supply the wine. We’ll cook. Come anytime. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    SciAggie said:
    bgebrent said:
    SciAggie said:
     Now I know what to try for my next wood oven adventure. Man-o-man that looks good. How do you know how long to cook it? I’m assuming the mass of the salt takes some time to heat up, and I’m guessing there is carry over heat up until you crack the salt dome. I’m thinking a thermapen won’t poke through the salt. So what’s the magic answer?
    Great question.  I bet on a time based on the 2# fish.  The salt crust buys a little and adds to carryover as you surmise.    I cooked the 2# fish for 35 minutes on the egg at 425 degrees.  Fortunately was perfect.  Should be similar in your WO.  What time should I arrive....
    You bring some fish, I’ll supply the wine. We’ll cook. Come anytime. 
    You sir have a deal.  One day soon.
    Sandy Springs & Dawsonville Ga
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  • blasting
    blasting Posts: 6,262
    Very nice looking meal Brent.  Love new techniques.  
    Phoenix 
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