Barbecue
Sunday, May 15th, 2016 | Food
After Elina was given a book in barbecuing as a Secret Santa present (as you do) I was determined we were going to make some use out of it. So I put in my calendar that on the first of April, we would buy a barbecue. Basically none of that happened. We never cracked the book, my dad gave me a small barbecue, so I didn’t have to buy one, and then the weather went back to winter for a month.
Now it is May though, and the warmth has returned. So, armed with a sea bream and a red mullet I assembled the barbecue, filled it with briquettes and lighting gel, and set the thing in fire. It went out. I added more paper and tried it again. It went out again. Determined to prove my manliness I tried a third time with loads of paper. Still no luck. I stormed off angrily.
I took five minutes to calm down, and then back to sort it out and clear it away. It was packing out heat. Turns out that even though the flames had died down really quickly, the thing was in fact lit. Victory! My manliness in fact I put the fish into my fish-holder-thing and began to barbecue.
In the mean time I started cooking a soup, so I spent the next twenty minutes running between the balcony and the cooker trying to keep both of them going at once.
The red mullet was not a big winner on the dinner table. It’s firm flesh did not come off the bone easily. However, the sea bass cooked beautifully. The flesh tore away, the skin was crispy and the meat was tasty. Further research comparing it to sea bass and mackerel is needed.
After Elina was given a book in barbecuing as a Secret Santa present (as you do) I was determined we were going to make some use out of it. So I put in my calendar that on the first of April, we would buy a barbecue. Basically none of that happened. We never cracked the book, my dad gave me a small barbecue, so I didn’t have to buy one, and then the weather went back to winter for a month.
Now it is May though, and the warmth has returned. So, armed with a sea bream and a red mullet I assembled the barbecue, filled it with briquettes and lighting gel, and set the thing in fire. It went out. I added more paper and tried it again. It went out again. Determined to prove my manliness I tried a third time with loads of paper. Still no luck. I stormed off angrily.
I took five minutes to calm down, and then back to sort it out and clear it away. It was packing out heat. Turns out that even though the flames had died down really quickly, the thing was in fact lit. Victory! My manliness in fact I put the fish into my fish-holder-thing and began to barbecue.
In the mean time I started cooking a soup, so I spent the next twenty minutes running between the balcony and the cooker trying to keep both of them going at once.
The red mullet was not a big winner on the dinner table. It’s firm flesh did not come off the bone easily. However, the sea bass cooked beautifully. The flesh tore away, the skin was crispy and the meat was tasty. Further research comparing it to sea bass and mackerel is needed.