What do you need?
- 250 gram Grate Goods Allbrine Nr. 1 (jar of 800 gram)
- 4 large red beansÂ
The gurnard may not be the prettiest fish in the sea, but with this creation Ben shows once again that life is not about looks. Marinated with Allbrine No. 1 and extra flavoured with whisky smokewood chunks. The inside, that makes up for everything!
Make a wet brine from the Grate Goods Allrbine No. 1 and put the red beans in it for about 6 hours.Â
Light The Bastard for a low and slow session at 120 °C indirectly. Dry the beans with kitchen paper. Cut the skin along the backbone from the head to the tail on both sides. Do the same for the head. This ensures that the skin is easy to remove after smoking and that the fish meat can be scooped off the bone. Add the oak smokewood chunks from whisky barrels.Â
When The Bastard the right temperature is reached and the smoking wood begins to smoke, place the beans on the grid with some of Grate Goods' Allbrine. Wait about an hour for the beans to reach a core temperature of 65°C.Â
Remove the beans from The Bastard and let them rest for a while. Pull the skin from the head to the tail so that the fillet of the gurnard is exposed. Stick your fork in and enjoy these delicious red snapper.Â
Curious about all the recipes of 54 famous, infamous and other Bastards? Then order the We Can BBQ Too book now.Â
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