Smoky BBQ Barramundi

Smoky BBQ Barramundi Recipe

Ingredients

Little Lucifer
  • 1 pkt Little Lucifer Wood Smoking Chips
  • 1 baby barramundi
  • Bunch parsley
  • Bunch dill
  • 1 lemon, sliced
  • 1 garlic head 
  • Olive oil, to taste
  • Salt & pepper, to taste
  • 8 chat potatoes, boiled
  • 2 handfuls baby spinach

What to do

  1. Heat your BBQ, and place the pierced pack of Little Lucifer Wood Smoking Chips onto the hottest part of the BBQ. Close the lid and start prepping your cabbage.

  2. Remove the central core of the cabbage with a hole large enough to fit in the beer can.

  3. Open the beer can that insert the opened end into the cabbage. Stand the cabbage up on the beer can, making sure it is balanced. Once balanced, place the cabbage on the can in the BBQ and then mix the ground cumin into the BBQ sauce. Cover the cabbage with half of the BBQ sauce.

  4. Close the lid and cook at about 200C for an hour, basting with the remainder BBQ sauce, every so often. Whilst the cabbage is cooking, make a simple sauce accompaniment. Combine the carrot, red onion, pickled jalapeños and the mayonnaise together. Set aside.

  5. Once the cabbage is cooked, chop the cabbage up and then pop back onto the BBQ and season with olive oil, salt and pepper. Fry on the BBQ to get additional cover. Include the outside leaves as this adds flavour.
    To make the rolls simply cut the in half, and top with cabbage, 2 cheese slices and the jalapeño mayonnaise.

Products used

Little Lucifer

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