- Joined Mar 12, 2005
What is your favorite method for grilling whole fish? Ex. snapper, salmon, etc.
As you might expect, Abe, it depends on the type of fish. For example, in less than two weeks I will be demonstrated whole fish baked in a salt crust at Barbecue University, the annual class I teach at the Broadmoor resort in Colorado Springs, Colorado. (Find the details on my website, www.barbecuebible.com.) You take an obscene amount of kosher salt--9 pounds!--mix it with water until it is the consistency of wet snow (something we don't know a lot about here in Miami). Then you encase the fish in the salt mixture and indirect grill the fish until the salt coating is hard enough to crack off with a mallet.
Another method, which I especially like with trout, is to stuff the cavity with sliced lemons, fresh herbs, and butter (season the cavity with salt and pepper first), and then wrap with bacon and indirect grill. We used to do this on the set of my first show, "Barbecue University", with trout caught by our cameraman and sound man from the stream next to the set. Great memories.