Nerevar
Putenfleischesser
Dear friends, this two days I grilled a lot on my Q1400.
In two days I grilled one time fish (sea bass, in german I think it's called Seebarsch) and today I grilled some lamb steaks.
Yesterday I bought one sea bass (650g), eviscerated but not desquamated. This is because directly on the grill the skin detaches if you clean it from the scales. Indeed, with the scales, the fish cooks perfectly.
I covered it with my rub and with olive oil inside and outside.
The fish was taken out of the fridge 30 minutes before grilling.
I pre-heated my Q1400 at 200-220° (level 6, two levels under the maximum) and I smoked the fish with pecan wood chips. About 20 minutes with the lid closed.
I turned it every 3 minutes using a large spatula, until it reached about 65° in the heart. I controlled if it was cooked looking if the flesh was peeling of the fish bones, and so it was.
The result was very very good, I didn't expect it.
The fish was perfectly cooked, very tasty and It was also smoked not too much but in the way we like.
Sea bass is a very good fish for direct grilling because its flesh is very difficult to be overcooked, and here in the mediterranean sea we have lots of those fishes.
___________________________________
Today I grilled some lamb steaks.
Same preparation: my rub, olive oil, pecan wood on the grill, this time pre-heated at maximum level.
When the chips started smoking, I put my lamb steaks on the grill:
I grilled them for about 10 minutes, turning them every 3 minutes on the other side. Simple and very fast.
It was my first time with lamb, so I didn't know very well how to cook it because somebody use to cook it medium, and in TV good chefs says that lamb must be only rare. I tried to reach a medium rare cook.
This is the result.
Now: what about this lamb steaks.
In my opinion, they didn't smoke very well. I think they cooked so fast that they can not take the smoking flavour, they haven't enough time. Next time I will try to cover them with melted butter, maybe it absorbs better the smoke.
Lamb is not easy to cook on the grill. First because the steaks were all different: one bigger, one thinner, and so on; second because I think that on the grill they lose too much fat and they lose the lamb flavour that I always have when I cooked them in my kitchen with a grill pan, and third because maybe italian chefs are right when they says that lamb must be rare cooked and not medium, maybe in rare cooking it maintains the lamb flavour better than in medium cooking.
Next time I will try something else to maintain this flavour.
They were good, very juicy, indeed, but not perfect as I wanted.
Instead my sea bass was a nice surprise, I didn't expect that a whole fish could be as good as a sliced fish, I always cooked whole fishes in my oven.
I will do it again and again every time I will buy a sea bass!
In two days I grilled one time fish (sea bass, in german I think it's called Seebarsch) and today I grilled some lamb steaks.
Yesterday I bought one sea bass (650g), eviscerated but not desquamated. This is because directly on the grill the skin detaches if you clean it from the scales. Indeed, with the scales, the fish cooks perfectly.
I covered it with my rub and with olive oil inside and outside.
The fish was taken out of the fridge 30 minutes before grilling.
I pre-heated my Q1400 at 200-220° (level 6, two levels under the maximum) and I smoked the fish with pecan wood chips. About 20 minutes with the lid closed.
I turned it every 3 minutes using a large spatula, until it reached about 65° in the heart. I controlled if it was cooked looking if the flesh was peeling of the fish bones, and so it was.
The result was very very good, I didn't expect it.
The fish was perfectly cooked, very tasty and It was also smoked not too much but in the way we like.
Sea bass is a very good fish for direct grilling because its flesh is very difficult to be overcooked, and here in the mediterranean sea we have lots of those fishes.
___________________________________
Today I grilled some lamb steaks.
Same preparation: my rub, olive oil, pecan wood on the grill, this time pre-heated at maximum level.
When the chips started smoking, I put my lamb steaks on the grill:
I grilled them for about 10 minutes, turning them every 3 minutes on the other side. Simple and very fast.
It was my first time with lamb, so I didn't know very well how to cook it because somebody use to cook it medium, and in TV good chefs says that lamb must be only rare. I tried to reach a medium rare cook.
This is the result.
Now: what about this lamb steaks.
In my opinion, they didn't smoke very well. I think they cooked so fast that they can not take the smoking flavour, they haven't enough time. Next time I will try to cover them with melted butter, maybe it absorbs better the smoke.
Lamb is not easy to cook on the grill. First because the steaks were all different: one bigger, one thinner, and so on; second because I think that on the grill they lose too much fat and they lose the lamb flavour that I always have when I cooked them in my kitchen with a grill pan, and third because maybe italian chefs are right when they says that lamb must be rare cooked and not medium, maybe in rare cooking it maintains the lamb flavour better than in medium cooking.
Next time I will try something else to maintain this flavour.
They were good, very juicy, indeed, but not perfect as I wanted.
Instead my sea bass was a nice surprise, I didn't expect that a whole fish could be as good as a sliced fish, I always cooked whole fishes in my oven.
I will do it again and again every time I will buy a sea bass!
