The fish is soaked in a brine with bay leaves and maple syrup overnight. Then the next morning you form a "pellicle" on the fish by drying it in front of a fan for 4 hours.
The fish becomes tacky. The thinner parts looked as if they had been smoked already by the time this step was complete - they were translucent and firm. The fish then went onto the grill. The BGE was easy to dial in at 200F.
The recipe says to baste hourly with maple syrup. It took only three hours to get to the desired internal temp of 145F.
Delicious! We'll do this again when Jake gets home. Thanks Dave!
No comments:
Post a Comment