My wife, Lupe, wanted me to BBQ some Gadao, which is the Chamorro term for grouper. Lupe loves BBQ'd grouper. I decided to make full use of the fire so I added BBQ'd eggplant, and hot plate grilled onions and cowboy fries (potato wedges) just to round out the meal.
Enough said!! Here are the pics....
Got these pan sized grouper all laid out. I just seasoned with sea salt and a little garlic powder.
Closeup of the grouper. These are just about done. BBQ'd grouper taste fantastic. Especially with the flavor that the smoke imparts on them.
I placed the eggplants directly on the coals to BBQ them. Notice I try to keep the stems from burning by protecting them with wood or raising up off the coals. Need the stems for "handles" later on.
Here is the finished eggplant. To prepare this dish you can view the process on one of my previous posts here.
Built up the fire, placed the hot plate and caramelized the onions in butter. Seasoned with a little fresh ground black pepper.
Cut the potato into eight pieces, seasoned with sea salt and black pepper and grilled on the hot plate with the remaining butter.
Here is the finished eggplant dish in the coconut milk finadenne' (Chamorro hot dipping sauce). You can see how we utilized the natural "handles" of the eggplants.
BBQ'd grouper served and already being attacked!! Lupe is one fast gal when it comes to her BBQ'd fish. Watch your hands around her!!!
Lupe's plate. You can see her lifting up a hot pepper. Just about every bite will include a hot pepper. Lupe can take plenty of heat. I gave her a Ghost pepper and she took it down like a popsicle. But she did say it was hot!!!
My eggplant with that coconut milk/lemon finadenne'. You can see all the hot peppers. They are a must eat with this dish.
To top off our meal, we also had the staple of Guam, white rice.
Needless to say, we thoroughly enjoyed our dinner. Finished up by 5:30 pm and went out to the garden to work it off.
Another great day on Guam!!
Until next time....