Quote:
Originally Posted by spottedbass
Gut the gar and cut the head off. Then put it on a cedar plank and grill it real slow trying to keep the temperature around 225. Then after 4 hours, on the grill remove the fish and throw it in the garden for fertilizer and eat the plank.
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I use almost the same recipe, but I’m more 210 for 5 hours. I find it makes the gar a little more tender and easier to slide into the garden.