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Author Topic: Swordfish  (Read 1254 times)

TheDude

  • WKC Performer
  • Posts: 2375
Swordfish
« on: July 01, 2017, 07:01:11 PM »
Will be my first time cooking it tomorrow. What temp should I shoot for?
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Still need a 22” yellow

Davescprktl

  • WKC Ranger
  • Posts: 1999
Re: Swordfish
« Reply #1 on: July 01, 2017, 07:11:23 PM »
Med/low heat direct.  About 4 min on each side.
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OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200, Performer Deluxe CB slate blue

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

TheDude

  • WKC Performer
  • Posts: 2375
Re: Swordfish
« Reply #2 on: July 01, 2017, 07:15:36 PM »
Quote from: Davescprktl on July 01, 2017, 07:11:23 PM
Med/low heat direct.  About 4 min on each side.

Have any advice as to IT?
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Still need a 22” yellow

kettlebb

  • WKC Ambassador
  • Posts: 5968
Re: Swordfish
« Reply #3 on: July 01, 2017, 07:56:20 PM »
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

TheDude

  • WKC Performer
  • Posts: 2375
Re: Swordfish
« Reply #4 on: July 01, 2017, 09:04:47 PM »
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Still need a 22” yellow

kettlebb

  • WKC Ambassador
  • Posts: 5968
Re: Swordfish
« Reply #5 on: July 02, 2017, 04:05:08 AM »
Sure thing Dude.


Sent from my iPhone using Tapatalk
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

bbquy

  • WKC Brave
  • Posts: 329
Re: Swordfish
« Reply #6 on: July 04, 2017, 02:33:20 PM »
I like my sword fish a little on the well done side. Nice and firm.
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TheDude

  • WKC Performer
  • Posts: 2375
Re: Swordfish
« Reply #7 on: July 06, 2017, 08:38:30 PM »
145° was a little dry for us. It will be in the rotation, but will be closer to 130° going forward.
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Still need a 22” yellow
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