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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: Best way to barbecue whole fish
What is the best way to cook whole salmon or fish on the BBQ? I have wrapped them in foil but then the skin sticks on.
Thanks
DS, Calgary, Alberta, Canada
Hi Dion,
Forget the foil. Make diagonal slices across the body to the spine 3 or so inches apart, Season the fish with a little lemon and olive oil and maybe garlic and onion. Heat the grill to about 350 degrees and lay the salmon on the meat grate and close the lid. After about 3 minutes, carefully turn the fish. You will probably lose some skin. Let the fish cook on the second side until the internal temp reaches 140-150 degrees, then remove to a serving platter. The process is quicker and easier if you fillet the fish down the center and remove the bone before cooking.
If you plan to do this often you may want to invest in a fish grilling basket.
Have fun,
Smoky
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