A Jerk sauce made with Devils Tongue by our own dynamic & intrepid Mr. Stillmanz. My apologies firstly to the Man(z) himself - I tried, I tried so very hard to keep my nose out of this bottle but by the time it came down to the big day...
{I know it's sideways, I'm trying to distract}
I had to make a trip out to Wynnum today, a suburb on the coast of Moreton Bay just east of Brisbane. A few easily visible islands away from the deep sea of the Pacific. The seafood around here is amazing. I have a specific mission. To find some aquatic beasts at the fish market, smother them with Stillmanz new Devils Tongue Jerk Sauce, BBQ it & well, eat the lot while I've still got some of the sauce left.
I ended up with:
10 large green (raw) prawns
600 grams (1.3 lb) Australian Goldband Snapper fillets
10" fresh squid tube
I ripped the legs of the prawns and made a small incision through the shell underneath to let the sauce soak in, cut & scored the squid.
Pocketed it in alfoil inside a big foil baking dish. Poured all of the sauce over the top. It looked something like this when stuffed into a 45 cm x 25 cm (18" x 10")baking tray:
I covered it over & cooked it on the rack of the Q with the lid 3/4 down at about 180 for 15 mins then a blast at 220 for another 10 mins. (356 F & 430F)
It came out looking like:
I threw the calamari on the grill for a few minutes to give it some color.
The first think you notice is the smell. Citrus smell - sweet pineapple & lime. Crisp and fresh and of inarguable quality.
This Devil does have a forked tongue though, the moment it hits your toungue you're hit with tandem spikes of sweet citrus & sharp heat. I can feel the burn sliding down my throat, go for another big scoop of fish. Wow! lips tingling tip of my tongue is begging for beer. My throat gets warm all the way down. Hey, I can still taste the fish. The citrus has formed a cooling oasis across most of my tongue. The heat & aroma is making me sniff.
It's hard to explain, it's such a 'clean & crisp' taste...more...gimme more.. I'm starting to sweat.
The prawns were even better, where I'd torn the legs off they got a little singed. The sauce got in like I'd hoped & dissipated nicely into the flesh trapped within the shell. The prawns with there stronger saltier flavor really matched up the two spikes well, the little smokey singed bits were just icing on the cake.
Scoff, chew, gorge, munch munch munch Oh yeah the calamari worked well too...munch munch mabfdh hahfsdu...*Gulp* Gone
Wait theres still sauce at the bottom of the tray...off to get a spoon>>
Well thats about as I saw (tasted) it. A blinding rush of feeding frenzy. I even drank the last dram straight from the bottle.
I'm thinking great for chicken, pork definitely, even lamb. Hell I'm also thinking it'd be a great topping for pavlova. I know in my house though...it's a seafood's champion.
Heat 8/10
Flavor 9/10
Originality: 7/10
Quality: 10/10
Great work Stillmanz.
It was truly a privilege.
{I know it's sideways, I'm trying to distract}
I had to make a trip out to Wynnum today, a suburb on the coast of Moreton Bay just east of Brisbane. A few easily visible islands away from the deep sea of the Pacific. The seafood around here is amazing. I have a specific mission. To find some aquatic beasts at the fish market, smother them with Stillmanz new Devils Tongue Jerk Sauce, BBQ it & well, eat the lot while I've still got some of the sauce left.
I ended up with:
10 large green (raw) prawns
600 grams (1.3 lb) Australian Goldband Snapper fillets
10" fresh squid tube
I ripped the legs of the prawns and made a small incision through the shell underneath to let the sauce soak in, cut & scored the squid.
Pocketed it in alfoil inside a big foil baking dish. Poured all of the sauce over the top. It looked something like this when stuffed into a 45 cm x 25 cm (18" x 10")baking tray:
I covered it over & cooked it on the rack of the Q with the lid 3/4 down at about 180 for 15 mins then a blast at 220 for another 10 mins. (356 F & 430F)
It came out looking like:
I threw the calamari on the grill for a few minutes to give it some color.
The first think you notice is the smell. Citrus smell - sweet pineapple & lime. Crisp and fresh and of inarguable quality.
This Devil does have a forked tongue though, the moment it hits your toungue you're hit with tandem spikes of sweet citrus & sharp heat. I can feel the burn sliding down my throat, go for another big scoop of fish. Wow! lips tingling tip of my tongue is begging for beer. My throat gets warm all the way down. Hey, I can still taste the fish. The citrus has formed a cooling oasis across most of my tongue. The heat & aroma is making me sniff.
It's hard to explain, it's such a 'clean & crisp' taste...more...gimme more.. I'm starting to sweat.
The prawns were even better, where I'd torn the legs off they got a little singed. The sauce got in like I'd hoped & dissipated nicely into the flesh trapped within the shell. The prawns with there stronger saltier flavor really matched up the two spikes well, the little smokey singed bits were just icing on the cake.
Scoff, chew, gorge, munch munch munch Oh yeah the calamari worked well too...munch munch mabfdh hahfsdu...*Gulp* Gone
Wait theres still sauce at the bottom of the tray...off to get a spoon>>
Well thats about as I saw (tasted) it. A blinding rush of feeding frenzy. I even drank the last dram straight from the bottle.
I'm thinking great for chicken, pork definitely, even lamb. Hell I'm also thinking it'd be a great topping for pavlova. I know in my house though...it's a seafood's champion.
Heat 8/10
Flavor 9/10
Originality: 7/10
Quality: 10/10
Great work Stillmanz.
It was truly a privilege.
I can get them with a golf club from my veranda