Bill Schultz
TVWBB Hall of Fame
A major dish up and down the west Coast of Mexico, I understand why. The CEO said the absolute best fish she ever had. Good for me!
I used Halibut, it was wild, fresh and one of my favorites.
The ingredients lined up, I found a new Mex Market and they had dried Ancho's that were still nice and flexible. Roasted them on a stove top CI. Then into warm water for about half an hour until the swelled up nice. Also used about 1/4 cup of the soak water in the blender. A bunch of cloves of garlic, a small can of good tomato sauce, 1/4 cup Soy Sauce, 1/4 cup Worcestershire and blended it up.
Kosher and Fresh ground both side of the halibut
Sauced both sides and let it marinate for half an hour
So the dish needs a strong wood presence so half a chimney of Stubbs, and several large chunks of Apple wood allowed to burn down to nice coals.
On the OTG with a basket holding them, you use melted butter to baste constantly and flip frequently which causes frequent flare ups. The flare ups are part of the dish sort of like Road Side Chicken
Lucky I have a anti-fire brew with me
Done and heading in
Your plate with one of the CEO's stuffed Artichokes
And an after dinner glass of Heaven
I used Halibut, it was wild, fresh and one of my favorites.
The ingredients lined up, I found a new Mex Market and they had dried Ancho's that were still nice and flexible. Roasted them on a stove top CI. Then into warm water for about half an hour until the swelled up nice. Also used about 1/4 cup of the soak water in the blender. A bunch of cloves of garlic, a small can of good tomato sauce, 1/4 cup Soy Sauce, 1/4 cup Worcestershire and blended it up.

Kosher and Fresh ground both side of the halibut

Sauced both sides and let it marinate for half an hour

So the dish needs a strong wood presence so half a chimney of Stubbs, and several large chunks of Apple wood allowed to burn down to nice coals.
On the OTG with a basket holding them, you use melted butter to baste constantly and flip frequently which causes frequent flare ups. The flare ups are part of the dish sort of like Road Side Chicken

Lucky I have a anti-fire brew with me

Done and heading in

Your plate with one of the CEO's stuffed Artichokes

And an after dinner glass of Heaven
