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Texas Club Ultra Heat Namibian Charcoal 10 kg bag

Texas Club ultra heat Namibian charcoal

119.00AED

Protected: Kamado Bono Limited Red starter pack – Save 15%

Original price was: 6,856.00AED.Current price is: 6,356.00AED.
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Hot smoked carp halves
Fish

Hot smoked carp halves

1 - 2 h

4

2/3

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Ingredients

  • 1 kg carp halves
  • 1 tsp paprika powder
  • 1 tsp cumin
  • 1 tsp salt
  • 0.5 tsp pepper
  • 3-4 bay leaves
  • 1 tsp mustard seeds
  • 1 tsp garlic powder
  • Food thermometer
  • 3-4 smoking wood chips

Recipe

  1. Hot smoked carp halves: marinate the fish in KK+ marinade for 12 hours.
  2. After the marinating time, pat the fish dry and rub it with spices.
  3. Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, add the smoking wood chips, place the stainless steel grates, and wait until the temperature reaches 90°C.
  4. Adjust the top and bottom air vents to maintain a consistent temperature.
  5. Place the fish on the grates, skin side down. Smoke for 80 minutes until the internal temperature reaches 72°C.
  6. Enjoy your meal.

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