trick is not to over cook the fish... otherwise its very dry... swordfish is very juicy and firm if not overcooked.

I was worried about overlooking it and didnt get it done enough for my preference. But I have a better feel for it now

You can always plank fish. Several woods are available. On first use,the plank can impart a pretty strong flavor. However on second and third cooks the flavor calms down and imparts a very nice flavor. If you do an indirect cook the plank will last longer. You can put the plank on something like a pizza stone, or on my Big Green Egg a plate setter, and the plank will last longer. We did planked cod (fresh from Cape Cod) last night on an older cedar plank and it was wonderful - light smoke and cedar tastes. You can use cedar shingles as long as they have not been treated with anything, just be careful. Creosote or other treatment is not a good taste.

How about an asphalt shingle?

I've always heard this is how you can cook carp. Put it on a board, season it, cook it slow, and when done, throw away the carp and eat the board

Nice.  

I just made crab stuffed mushrooms on the grill. Yum. See Facebook for pictures :)

I spent the weekend honing my cooking with fire skills

Saturday I prepared a feast. My wife surprised me with inviting guests. Something I would rather have avoided combining with my plan to experiment more over the fire. But everything turned out to be a hit.

I roasted corn on the cob buttered and seasoned
[IMG][/IMG]

Ribeyes rubbed down with magic dust
[IMG][/IMG]

I steamed three pounds of shrimp in a mixture of beer and old bays
[IMG][/IMG]

And before the rib eyes came off I put on swordfish steaks and some tilapia fillets (the fillets are in the pan)
[IMG][/IMG]


And for desert, strawberry cobbler
[IMG][/IMG]

Then yesterday I did a Dutch oven full of chicken pot pie. I forgot to take a pic of it.

how did the swordfish come out?

i only use talapia for fish tacos

I'm still working on the swordfish. I personally thought I over seasoned it with a rub from old bays. Something my wife found trying to help. I also am still working on getting the right doneness. But everyone that tried it loved it. But lets be honest, most people dont know how fish should be cooked. I also have to find my own combination of seasoning.

For the tilapia, that was my wife's purchase. Tilapia is popular because it is mild. But I lost interest in it when I found out it is in the sunfish family.

I didn't know people ate carp either?!?!? Always thought they were junk - fish.


Go out and get "A Big Green Egg" BBQ. You'll never regret it.

 Awesome Fins...I always do peach cobbler.  My kids go apeshit over it...It's pretty fantastic,  I was craving it one day and found this recipe, been making it ever since.  I love it.  If I can't get fresh peaches, I'll buy canned peaches in syrup, drain most of the syrup and make it.   

[Link: foodnetwork.com]


How'd you like the magic dust?  

I started shucking my corn first, wrapping them in foil, but I'll pour a strip of olive oil in th foil, grind some pepper into the foil, shake a little salt.  

You keep having guests, you're gonna need a bigger hole in the ground! 

For Dutch oven cobbler I do the following

1 can of rootbeer
1 box vanilla cake mix

Dump mix into foil lined Dutch oven
Poor rootbeer over
Do not mix
Cook

1 box vanilla cake mix
12oz orange juice
1 drained can of those little oranges
Dump mix into foil lined DO
Mix oranges in
Pour orange juice over
Do not mix.
Cook

I also do cherry pie filling. Orange filling. Apple pie filling. Etc

I do two cans of fruit pie filling in the bottom, dump cake mix on top, cover top of mix with pats of butter (one stick). place lid on dutch oven, place DO over heat and cover lid with hot coals.

Ive been enjoying the magic dust a lot. im going to have a better setup built so I can leave the pit in place permanently. I just have to draw it up and go by the welding shop to drop off the design.