Costco filet mignon on mesquite wood, seared briefly. I didn't even need a knife - cut it with a fork. The worst thing that folks do with a good piece'o'meat is overcook it. Or put a "sauce" of some type on it. With fresh asparagus. And a fully dressed baked russet. All in all, an excellent repast. :thumb:
Seasoning it before cooking doesn't hold up well. The flavor "dies" before you eat it. Flavor frequently as you go. Melt yourself a bowl of butter, and bring all of your "spices" out to the pit with you. Every so often, brush the melted butter onto the fish, and spirinkle any seasoning you'd like immediately onto the fish. That way the flavoring soaks into the fish. You'll notice the meat begin to loook "puffy", and turn a shade of white, when that happens you're almost done. If it's a large fish, the ends will begin to curl up. At that point, sample it to make sure the "raw fish" flavor is gone. If done right, you can eat it with a sponn right off of the scales. It will be tender and moist, and absolutely delicious.:thumb: I'm grilling a few slabs tonight myself.
Stew meat was on sale at the market, so beef stew is simmering right now. I need to run out for some french bread though.
Thats exactly how we ate fish while canoeing in Canada. Lake trout or walleye can be fileted, chunked, battered and fried, but thats a lot of energy after canoeing and portaging all day. And the Northern Pike is a very bony, but tasty fish that is impossible to filet properly. We just split them and laid them on the grill over hot coals, occasionally putting butter and a little Tony Chacheres. When it was done we simply ate the fish with our fingers or a fork. Great stuff.
Brolied ahi steak with fresh steamed brussels sprouts, chopped okra casserole (with pasta sauce and parmesan) and toasted european style whole wheat seed bread (from a fabulous little bakery in Pacific Grove - Pavel's Bakerei). It was all goooooooood. :wink: A wonderful finish to a rough day in the yard.
