The Big Green Egg

Well, the first time we lit up the Big Green Egg, we had a real issue lighting the coals. After all, I'd abandoned my Weber years ago mainly because it took such an effort and time to get the coals where you want them. The heat was a bit high and we used way too much lump charcoal, but we put out a spread for some friends including skirt steak (with chimmichurri), Savannah shrimp, and lamb (with tzatziki) along with zucchini, red onions, and red peppers.

I was in the mood for whole fish, so I piled my lump charcoal onto my fire starter block and let'er go. The coals got pretty nice.

So I took two whole black bass and gutted em, then stuffed them with lemon slices, garlic, and parsley and slathered them with olive oil and salt and pepper, then put them on the grill. I have a fish thing for the grill, but with the handle, it's not ideal for the Egg so I didn't use it. I was worried about the skin.

And with good reason! When I flipped the fish, I lost most the skin! Well, we probably wouldn't have eaten it anyway, but I did spend all of that time descaling.

Ultimately, the fish looked good, but I didn't close the grill when I was cooking it, so they were both a little under, mine more than Josh's. Next time, I will close the grill.