Dan's Smoked Snapper

Equipment:

• TREK PRIME 2.0 Pellet Grill
• Tramontina Churrasco Black 10" Butcher Knife

Ingredients:

• 1 whole Snapper, medium-size
• Home Base Rub by Four Monkeys
• 1 lemon, sliced
• 1 lime, sliced
• Fresh lemon thyme

Fresh dill

• Cooking salt
• Olive oil
• Table salt

Instructions:

1. Preheat your grill: Set your smoker to 450°F (232°C) and allow it to preheat.

2. Prepare the Snapper:

   • Rinse the Snapper under cold water and pat dry with paper towels.
   • Season the cavity of the Snapper generously with Home Base Rub by Four Monkeys.

3. Stuff the cavity:

   • Place slices of lemon and lime inside the cavity of the Snapper.
   • Add lemon thyme and dill inside the cavity. For a medium-sized Snapper, use approximately 3-4 slices of citrus.

4. Score the Snapper:

   • Using a sharp knife, score the Snapper diagonally about one inch apart on both sides, starting at the gill and ending before the tail.

5. Season the outside:

   • Generously season the entire outside of the Snapper with Home Base Rub by Four Monkeys and cooking salt.

6. Drizzle with olive oil:

   • Drizzle olive oil across the surface of the Snapper.

7. Grill the Snapper:

   • Place the prepared Snapper on the preheated grill.
   • Grill for approximately 45 minutes or until the internal temperature of the fish reaches 145°F (63°C).

8. Rest and serve:

   • Once the Snapper reaches the desired temperature, remove it from the grill.
   • Sprinkle a small amount of table salt over the top of the Snapper.
   • Allow the Snapper to cool slightly before serving.
   • Serve and enjoy your delicious Dan's Snapper!

 

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