|
|
School's begun and the weather is beginning to cool. Better make the most of the remaining warmer weather. Don't put your grills away until you absolutely have to! There are many good grilling days left this year.
Useful Techniques for Cooking over the Grill or Smoker
Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!
| While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:
Romantic Grilled Fish
|
Alright you newbies, . . . . . there's room for you too. As far as the preparation is concerned, everything is the same . . . music, flowers, wine/beverage candle, etc. Now what I want you to consider is taking a look at some fresh trout or red fish. Make sure one side still has the skin on (scales removed, however). Get you fire relatively hot - 500 degrees or so. When the ashes are white, go melt 1/8 # of butter ( 1/2 stick - not margarine ). Melt the butter and spread on both sides of the fish.
Then sprinkle with basil, thyme and pepper to taste. When everything else is ready, (and after you have had your shower - you do want to be fresh for dinner) place the fish on the grill - skin side up first. That will give it some "grill marks". Turn when done - just a couple of minutes. They will be ready when they flake easily. Enjoy the evening . . . . . .
|
|
YOUR PURCHASE @ AMAZON
SUPPORTS THIS SITE.
If you buy ANYTHING AT AMAZON, please click any link below FIRST before going to what you wish to purchase. It doesn't cost you a thing, and the commission helps us provide more great outdoor cooking content. |
|
|
|
Bear Paws are meat handlers. Excellent for handling large pieces of meat such as roasts, turkeys, chickens, beef, hams and pork. Thee sharp prongs can quickly turn barbecued pork shoulders & butts into PULLED PORK!
|
|
|
|
|
|
|
|
|
|
|
|
|
