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PostPosted: 05 Jan 2013, 11:44 
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Joined: 04 May 2009, 12:45
Posts: 832
There was a power out last night so BBQ was the only option.
cray in half down the centre. guts removed. legs removed
allyfoil tail with 2 sheets
-oil
-salt
-pepper
on the webber from cold 10mins each side remove serve warm with leamon.

banded mowwy was gutted in the water
stuffed with all the cray legs
left the scales on (the fish, no dressing/seasoning)!
2wraps of ally foil
BBQ 15mins each side serve warm or cold.
you know when its cooked coz the skin will peal away.

good times Summer down the coast loving life. :P
oZ


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PostPosted: 05 Jan 2013, 13:10 
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My mouth is watering.

Glad to see your leaving the scales on. Learnt that trick from an old commercial fisherman.
Told me its perfect for big fish like snapper that tend to dry out. Keeps the moisture in. I've cooked 3-5kg fish such as Blue Morwong and Snapper this way and they have come up so succulent as good as 1-2kg pinkie.
Gut fish as you said then stuff with what ever you want. I do mushrooms bokchoy, lemon wedges, garlic, chilli and butter. Use a few toothpicks to hold gut contents together. Butter up some foil and cover around the whole fish.

Barby or if youve got a big oven 10-15mins each side. I usually tell when cooked when the eye of the fish has turned into a white stone. Then peel back skin and scales altogether.

Might need to borrow some of those legs off ya Ozdog. :P

Geoff

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PostPosted: 05 Jan 2013, 16:46 
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yeh for sure!
I have been living up north with the "Indig" mob.
thats the only way to cook big barra on the coals! 8)


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