First thing to do is spread one layer of unlit coals on the charcoal grate under the area that you will be placing the salt block.
The producers of these blocks suggest you gradually bring them up to temp so instead of dumping a half chimney of coals and placing the block down, light about 12 coals and evenly disperse the lit coals over the bed of unlit ones.
Next place the cooking grate and place your salt block on top of that over the coals.
Let the ulit coals catch up and heat the salt block until it gets to a temp when you can barely hold your hand over the block for a couple of seconds or if you drizzle a drop of water it immediately sizzles.
The key to getting a good sear on your scallops is to pat them dry and don’t add seasonings until just before you’re going to put them on the block.
I drizzled a little EVOO, very little Lowry’s seasoned salt and some crushed black pepper.
Once the block is heated to the point your water drop will sizzle right up, you place your scallops flat side down for roughly 3 minutes per side.
It doesn’t get much easier than that my friends.
Goes great over a citrusy salad or just the way they are. You can’t go wrong with seared scallops in my book.
Thanks Jess Brand and Foster’s Grill Store!
When I pulled this Cast Iron Griddle out of the shed to cook swordfish on the Charcoal Weber Go-Anywhere I figured that I’d probably have to drape it over the sides of the grill. Here’s a link to buy it on Amazon It’s $35 and that’s a steal for how versatile it makes your grill!
When I checked, it fit perfectly in the groove where the cooking grate would go without any need to modify it. It’s like a stock accessory. Not only that but has enough space open on the sides to allow air flow to the coals to get that cast iron piping hot for searing.
THIS MAY BE THE BEST PORTABLE CHARCOAL GRILLING SETUP EVER!!!
As you can see it fits perfectly inside the grooves where the cooking grate would sit. It doesn’t impede the lid from closing , the lid still latches on the edge of the back of the grill. I swear when they designed this griddle they had to be thinking of the Weber Go-Anywhere!
Dried the fish off with paper towels, cut slits in the sides, brushed with peanut oil, Himalayan salt and some seafood rub.
Set up the Performer to smoke using the snake method. A couple of handfuls of lump fired up in the chimney and tossed on the beginning part of the fuse. Foil under the fish on the charcoal grate. looking to smoke around 250 degrees.
One hour in the spawn was ready. Incredible. Creamy. Smokey. Sort Of like a smoked poached egg yolk.
Giving the redfish a little more time-
I’m gonna go out on a limb here and say there is no easier to prepare and cook on a kettle food that scores more impress points than salmon.
Literally a half a chimney of charcoal on one side, you spray the salmon with olive oil, hit it with salt, pepper and whatever other seasonings you might like and you place it offset the coals til it hits 150 degrees internal temp.
So easy, so sensational. For the brothers out there- you got a date with a special lady? Hit ’em up with this recipe, it’s a panty dropper for sure.
Keep It Simple Stupid.
So often we get caught up in complex recipes with a million ingredients when some of the best things are simple to make with just a few.
Shrimp peeled and deveined. Swathed in butter and minced garlic.
A half a chimney of charcoal spread evenly on the bottom of the charcoal grate.
A turn or two and when the grill flares up from the dripping butter close it to snuff out the flames. Easy Peasy lemon Squeezy. 5 minutes prep time 5 minutes cook time.
Letting the tuna marinade in the soy/ginger/sesame/red pepper flake mixture for a couple of hours before smoking them between 175-225 for a couple of hours.
7:20AM Cleaned the mackerel by head and gutting them and then making cuts every 3/4 of an inch down each side of the fish so the marinade will penetrate.
Next patted them dry with paper towels and placed them in my go-to fish marinade-
soy/ginger/sesame seed/red pepper flakes.
I’ll let them sit in the marinade til 9:30 or so. Check back around 10 for the next update!
Changed plans and opted for the Kettle as it was such a small cook. Set up the kettle for the snake method (arrange a fuse of coals around the perimeter so the coals act as a fuse with only so many coals going at once) looking for 225-250 degree grate temps.
Once it hit 200 I shut down the bottom vent to 3/4 closed and left the top vent wide open.
Placed the mackerel on offset of the coals.
First deheaded, gutted and scaled the whiting. Then gave them a bath in some soy/sesame/ginger/red pepper flake marinade for about an hour.
Then took them out of the marinade and placed them on the grill grates to dry for an hour or so while getting the coals set up for smoking using the snake method on the Weber Kettle.
When the temps on the Kettle reached 190 I placed the marinade and dryer whiting on.
Looking to bring them up to about 140 degrees internal temp. Check back in to see the results!
After 45 minutes I pulled off a small one and OMG!
Fillet falls right off the bone
I’d say that was a success!
One of my fishermen was kind enough to donate some tuna to the cause. -A simple soy/sesame/red pepper flake marinade overnight and now they are placed on the grates to dry for an hour or two.
Light eight briquettes in the chimney and set up the charcoal basket in the smoker using the snake method with cherry chips and mesquite chunks. The charcoal will slowly work its way around not having the entire basket of charcoal going at once will help keep the temps down. We are looking to smoke around 250 degrees.
The tuna is placed with small gaps in between so the smoke can come on up through hitting each piece of tuna. The Maverick 732 grate probe is placed and another probe for the internal temp of the tuna. We will look to bring the internal temp on the tuna to about 135 F.
130 degrees internal temp, Pulled the steaks off.