Biloxidman
is One Chatty Farker
Well, my local seafood guy said he just got some fresh Snapper in off the boat so at 5:15 I drop by, grab a couple of filets and fire up the Joe. Leave the vents barely open and hit the driving range for 25 minutes. Back home nod the temp is 250.
Add some ground pepper, garlic and sea salt plus a little EVOO and on they go with some fresh asparagus.
The other filet is for tomorrow or Sunday. Need something else so how about some fruit....crushed grapes! :clap2:
Twenty minutes at now higher than 300 to get some of that Pecan smoke flavor...yum!
Another nice evening!
Add some ground pepper, garlic and sea salt plus a little EVOO and on they go with some fresh asparagus.
The other filet is for tomorrow or Sunday. Need something else so how about some fruit....crushed grapes! :clap2:
Twenty minutes at now higher than 300 to get some of that Pecan smoke flavor...yum!
Another nice evening!
