The Secrets to Great Charcoal Grilling on the Weber by Bill Gillespie & Tim O’keefe

Author:Bill Gillespie & Tim O’keefe
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2018-02-21T05:00:00+00:00

Mix all the seasonings well and store in an air tight container until ready to use.

Set up your grill for direct cooking (here). Remember, when spreading the charcoal out in the bottom of the grill, to have a nice, even layer of hot coals. Set your top and bottom vents so you get a dome temperature of approximately 400°F/204°C. Lump charcoal or briquettes are fine for this recipe.

Place the cod loin on a flat surface. Pat dry with a paper towel. Lightly brush both sides of the loin with olive oil. Season both sides with the blackening seasoning and keep in the fridge until ready to use. If you like it spicy, use more seasoning; if you don’t like it as spicy, use less.

Once the grill is ready, place the cod loins on the cooking grate directly over the hot coals; cook for 4 to 5 minutes, flip and cook an additional 4 to 5 minutes. To test for doneness, poke with a fork into the thickest part of the fish, then gently twist the fork and pull up some of the fish. Undercooked fish resists flaking and is translucent. If your fish is undercooked, just continue cooking it until it is done.

Remove from the grill and let rest for 5 minutes.

Serve and enjoy.

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