I just took a wild swing at some Sea Bass last night and according to the family we knocked it out of the park. Never had Sea Bass before, never seen anyone cook it on a pellet grill and could find very little info on it but man it was good.
Got a few pics so I think I'll enter it in the contest just for fun but I would love to know what BP woulda done.
Just in the nick of time, Ive got a turkey breast thawed and am going to cook it on the Mak today. The only problem is I can't decide what to do with it, beer can, smoke low and slow, roast, inject or not. It's tough with all the options and not having done just the breast before.
the breast is easy...just decide what flavor profile you want. Really just cook it like you cook spatchcock chicken take it to 165 and then let it rest for 20 minutes and slice away!
lol.... I'm ornery pretty often BP, I just try to keep it under control. lol
I put the unit together yesterday... took lots of pictures and spent the rest of the evening admiring it! lol I will get it dirty soon though. Looks amazing!! Thanks again Pal... (HUG).
Ok Ill find some duck and some fish this week....I want to use the mak griddle for the duck but mine is at mak getting refinished the guys in the shop thought they were doing me a favor and used oven cleaner on it and stripped the coating off
Hey Sparky, do the fish hot and fast over the flame zone. Olive oil and garlic, salt and pepper. Frogmats over the great, great over the flame zone and fish on the frogmats. Two flat tires and your done.