Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: rexster314 on April 13, 2017, 09:41:44 PM
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Sorry, no pictures.
Bought two nice size whole flounders at the fish market in Texas City yesterday.
Tonight got the fire started in the PK360, patted the fish down to dry off, brushed with olive oil. I've been using those mats I got from Amazon https://www.amazon.com/gp/product/B01I1SXB8A/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
When the coals were good and white hot, I placed one whole flounder on top of the grill directly over the coals. I do this to crisp the skin so it's easier to remove. After doing both of the flounders this way, I put the fish on the grill mats then peeled the skin off. Brushed with a melted butter with Bolner's Orange/Mango seasoning. Pushed the mats over the glowing coals to get the cooking going and after they started sizzling, pulled them off to the cool side of the grill. Closed the lid and let the fish get to 150 deg. Pulled the fish off when the Thermapen read 150, plated the fish along with some saffron rice and feasted like there was no tomorrow. Fish was great and very moist.
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Sounds real good ;) even if no pictures
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Ahhh, I've heard about these unicorn cooks.