Keith,
Just to let you know, Munch's counselling & therapy are going well. He is slowly regaining his sense of smell
Tony
Tony that looks great mate..my guts is grumbling....my mate took control of the last red about 9kg on the bbq under the hood cause I havnt cooked a whole fish for about 14 years.....and he cooked it for 1 & a half hours ...I thought it was to long ,but i'm no chef so I stayed out of it....lets just say the pizza caper pizzas were great!!!
Maybe he had the temp to high....but it was like rubber
Jason, Juna reckons the tip is having the bbq on high, & ours hits 500, & this is to sear it & straight away, get the heat into the bone structure. Once you put the fish in, drop it to medium, which is still 300 on ours. She says you are better off under doing it slightly & keeping it foil wrapped, as the heat through the bone structure keeps cooking it, & by keeping the foil on it, retains the moisture. Their is nothing worse than overdone, dry fish.Originally Posted by soulfish
Mate, this one just melted.
Also, where I scored it deeply through the shoulders & formed a criss cross pattern on it, well, this ended up coming off in perfectly formed pieces, & were the perfect serving size, so I just got the tongs down into the cuts, & these great squares just popped off the bone.
Tony
The Mrs just saw the pics and she wants one! That sauce sounds good too.
Well done Tony,
Looks like you have taken the Gourmet title from me on Giddyup !!!
Yeehaaaaaaaa Thank Christ for that, now I can concentrate on my fishing without having to feed whinging crew LOL
Ur a brave man mojoes. Lol can't wait for the replies on this one.
Hahahaha - Never claimed to have it in the first place.
It's just like instant relief knowing that titles gone LOL
He's wonders why he gets yelled at.
Rob,you can keep the title mate. WAY too much pressure to perform for my liking!!
Hahaha Thanks but no thanks.
Might have to do some cooking classes LOL
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