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As the Sous chef I grill all night long.

Get a good wire brush to clean a hot grill periodically through the night.( if at home I would get the grill hot, then hit it with the wire brush)

Oil or not to oil. I wipe it with an old oily rag a couple of times through the night. I also keep a little plate of p-nut oil handy and coat each side of the steak or chicken breast before I place it on the grill. (unless it is a T-bone or a NY Strip steak.)

Now for fish, try to find one of those "grilling baskets" but get one that is square,not oblonged and looking like a fish.

The basket helps you turn the delicate fish, without it falling apart. And when it comes time to plate it, you can remove it from the grill and not have to worry about overcooking as you try to pry that delicate fish from the grill.

Fish for grilling should have a good fat content.
Salmon is an absoulte darling to grill.At the reataurant we als grill grouper,catfish,Mahi- Mahi, Tuna(r-mr only please).

Any other questions, just ask

Billy
 
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