Grilled Barra in the BGE

  • Fired up the BGE tonight and used one of my Grill Gates as a deflector/griil. We par boiled the spuds and coated them in oil while the main fare being the barramundi was lightl;y coated with rice bran oil and salted with a herbal infused sea salt.



    I got the BGE up to about 170c and put the fish and spuds on together. The spuds were virtually cooked so they just needed browning.


      


    I turned the barra a couple of times and took them out when internal was around 160f. (yes, I know I'm using both c and f but that's how I like to go).



    Came out great and the fish especially was very moist. It's hard to beat charcoal and a kamado for a slight smokey flavour and keeping in the moisture.


      

    Big Green Egg - aSmoke Grill - Weber Kettle - Maximus Pizza Oven - Dragon Hibachi - Ziggy Portable - baby kamado - Cobb BBQ - Converted Gas Bottle Spit - Charbroil Grill2go - Anova sous vide - Digi Q controller

  • No but I wish. It was fresh from NT bought at a special fish supplier, not a supermarket product.

    Big Green Egg - aSmoke Grill - Weber Kettle - Maximus Pizza Oven - Dragon Hibachi - Ziggy Portable - baby kamado - Cobb BBQ - Converted Gas Bottle Spit - Charbroil Grill2go - Anova sous vide - Digi Q controller

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