We like to “grill” with our Big Green Egg and hibachi. Charcoal and wood chips, slow smoky cooking, mmmm….
I read the “Sharp Carousel Operation Manual and Cookbook” the other night and wondered about grilling in it. I tested it first without anything in it by following the “Compu-Grill” instructions for fish fillets. The dry run burned off whatever and the fumes set off the smoke alarm that I quickly cleared by opening the roof vent.
For dinner last night, we tried the “Grilled Salmon with Basil Sauce” on page 33 of the Manual. I used the ingredients in the recipe but followed the cooking instructions that appeared on the Carousel; i.e., placing the dish with the steaks on top of the rack.
We used two thawed 6 oz (.75 lbs total) swordfish steaks that we had in the freezer. The instructions were not clear to us as to whether the weight you enter is for each steak or for the total amount of the steaks. Since ours were less that the ¾ in to 1 in specified, we entered the .5 lb weight.
The result was delicious. The steaks were tasty, moist, and not overdone. The leftover sauce in the dish was a compliment to basmati rice and wilted spinach. However, it is a stretch to call the result of this recipe “grilled” when compared to a 400° fire in the Big Green Egg. For a little more grill next time, we might enter a more weight; say .8 lbs. to get some more time cooking time.
This time we used the range hood and the roof vent during cooking and had no problems with the smoke alarm or residual odors. By the way, our 2350S was parked in the driveway for this test.
