May 19, 2008
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First Grill

First grilling opportunity of Spring!

I can't quite get the knack of fileting the bass for service, and this time I wound up with several unsightly piles of meat, skin, and bones. It's tasty fish, and a nice sauce, and I did get most of the bones. But plenty got through.

The fire, slow to get started, ran away with me; I wanted to take the brisket off at 190° and it got to 210°. But all was not entirely lost; the crust was black but still tasty, and the meat remained quite pleasant.

I need to remember how easy it is to make Megnut's slump. It is, literally, about five minutes prep for the crust. Much easier than pie.