Scot McDonald and Craig Harrison aren't chefs, just a couple of regular guys who love to entertain with BBQ tongs in one hand and a cold beer in the other. Learn more about The BBQ Boys at thebbqboys.com!
I try to cook large mouth bass whole on full heat for up to 30 minutes and it always ends up a little tough, raw, and watery on some parts. Someth8ng wrong with the grill maybe
the tip about oiling the grill and the fish worked as suggested. the timing was more or less the same for me. About the grilling temp, I'm using a gas grill and I try to keep the temp between 450 and 500. I placed the fish over the center burner and after turning the fish, midway through I lower the flame on the center burner to use more indirect heat avoid burning the fish vs turning it again. To preserve the crispy skin, the less movement the better.
Thanks for the video. I've been using this method for two years now and have the bed of herbs down. I use thyme, sage, rosemary, salt, pepper, and quality olive oil.
Make sure you squeeze some lemon juice on top of the skin you just spent 5 minutes dehydrating for turning crispy. If you gonna get a soggy skin and no coal flavor just fillet the fish and cook it in your oven or stovetop. That way at least you can keep your juices for a sauce
When he is asked what the boneless pork chop looks like he doesnt know the answer so he start being hella annoying. lol this guys is a fake. change your channel name.
For the best prices for wood planks (I use Maple or Alder) I go to: wildwoodgrillingoutlet.com/products/cedar-4x8-grilling-wraps?variant=15627240177713 ,Hope this helps every one and Thank you for your time to make this video from Phoenix Arizona ;<)
Most people I know do not like their salmon medium rare. They prefer it a bit more done. It will still be juicy and oily if cooked medium as long as the fillet is not too thin. They forgot to mention the planks you use for this must be food grade for cooking because other cedar wood is likely chemically treated (construction cedar). So don't go cutting some cedar fence boards you got from Home Depot or Lowe's! The planks I find at the store are about half as thick as those and will char faster so I only use them once. I never put the fish down for grill marks - who cares. I do put lemon slices on top - makes for great flavor and it's pretty! I learned that I can leave the skin side dry and when the fish is done, the skin will stick to the plank and the fillet just slides right off.
