Pink Snapper stuffed with chilly, lime, bacon stuffing, doused with soy sauce webber cooked
Submitted by kane on Thu, 2012-12-06 18:01
Just before going into the webber..... its gonna be YUM!
(oh and caught 2 days before the demersal ban)
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Gooooone Fishin!
JohnF
Posts: 2837
Date Joined: 07/07/10
Nice! Frothing to have a
Nice! Frothing to have a crack when you get back! Hopefully I am not as busy next time.
Boston Whaler 235 Conquest......getting the flogging it was built for.
Bodie
Posts: 3758
Date Joined: 05/11/07
how'd it come out? Am
how'd it come out?
Am thinking of doing some whole fish int he webber boxing day, but never actually tried it myself.
kane
Posts: 1752
Date Joined: 07/12/08
Came out a treat
Was very impressed actually, 90 minutes cooked beautiful :-) didn't last on the table long enough to get a photo :P
Gooooone Fishin!
Thomo 85
Posts: 105
Date Joined: 19/10/11
Next question
I'm a amatuer weber chef meself so could you tell me, indirect method how many coals did you use each side and were they the large or average size ones?
West Aussie Fisho
kane
Posts: 1752
Date Joined: 07/12/08
I filled the two trays
Untill they were almost overflowing, lit and left the coals to burn for 1 hour before adding the fish, then cooked it for 90 minutes
:-) hope that's a help
Gooooone Fishin!
scubafish
Posts: 962
Date Joined: 15/08/12
Always add i cup of white
Always add i cup of white wine !!To any whole fish in foil.Ask ANY GOOD CHEF.
http://img.gg/BQ91Sys
kane
Posts: 1752
Date Joined: 07/12/08
I didn't add any wine
It tasted bloody bbeautiful
might try with wine sometime and compare
Gooooone Fishin!
Thomo 85
Posts: 105
Date Joined: 19/10/11
Great!
Great tips cheers boys will have to give it a go
West Aussie Fisho