I have been seeing whole fish at Costco for some time now so I decided to give it a go. I bought some snapper for diner last night and was blown away by the results.
I watched Mr. Setzler's video on grilling a whole fish as a guide along with some recipes I found on the interwebs.
2 snappers gutted and cleaned (got mine from Costco as I said previously)
Cut crosshatch slits on both sides of the fish (next time I will just do horizontal slits for easier removal of skin)
Seasoned with garlic rosemary seasoning
Salted with a few pinches of kosher salt
Spritzed with olive oil generously on each side
Stuffed cavity with fresh rosemary, thyme and dill from the garden
Sprinkled lime juice to finish off
Using the Big Joe, I lit just one side and set the fish for direct at the highest level grate. I used a fish\veggie tray to keep the fish from falling apart.
I had the temp at around 300-325 and grilled each side for 9 minutes until the inter temp as around 140.
The flavor was amazing! I don't think I would have the intense herb flavors if I had just cooked fillets but I will be trying that in the future.
I served the fish with some leftover bulgur pilaf and a spinach berry salad.
I have never had snapper before that I can remember but I am now a huge fan!!
First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home.
First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic.
After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result. The cook will be tomorrow around noon which means it will sit about 36 hours seasoned.
Any ideas to help this rookie save this cook is much appreciated!
I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha
P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it.
I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck. I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated