Grilled Whole Branzino with Chermoula
With any charcoal grill, you can achieve the same smoky results preferred by chefs such as Charleston's Sean Brock. Just follow these steps.
1. Choose your wood. Heavier hardwoods (oak, hickory) work better for spicy dishes and rich meats (beef or pork). For this menu, you'll want something lighter (fruit, nut, alder).
2. Use a 50/50 ratio when combining the charcoal and hardwood.
3. Light wood and charcoal in a chimney starter, and cluster toward one side of the grill.
4. Maintain an internal temperature between 500° and 550° by adjusting the grill vents.