Bbq weather.
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Can’t resist posting this. Sourdough, 90% white, 10% rye, with olive halves. I usually only eat one slice a day so I make one about every 10-14 days. This one is just about perfect I think.
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I could comfortably eat the whole loaf in one sitting.
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You’re a champion em!
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First time at whole BBQ snapper after having several in Bali recently. I made a Coconut Chili Tomato sambal and rubbed it in the cuts and guts of the fish. Then I got coals from my fireplace and put them in the gas BBQ and cooked the fish on that. It turned out very well but open to suggestions.
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I suggest you get it in yer belly.
Looks superb.
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Looks great. I might have to try your flavours!
I catch pinkies occasionally and will often do similar to this, but with a fairly simple Greek type baste (lemon zest/juice, olive oil, garlic and salt, basted on with rosemary branches).
I use an old hard rubbish Weber, and just light a little (eucalypt) stick fire and cook as that dies to Smokey coals. I use the lid to control the oxygen so that I can get it a little smokey.