Originally Posted by Thermal Mass
Sweet Man, looks great!
How did the fish work out? Never thought of not brine(ing) them-just cooking 'em.
MEH....I wasn't that crazy about it. I had a whole hotel pan FULL so I didn't want to really grill em all, but I took that approach. I seasoned and coated with EVOO and then just got the BSK up to temp and always had another rack ready to go so I could rotate them on and off quickly.
The flavor ended up OK, but the consistency was just not real exciting. Ended up kind of rubbery.
It was all gonna get thrown away anyway, so this was just an attempt to save it somehow. It wasn't BAD, just not as good as hot off the grill fish.