Big Biscuit

That plated pic got me salivating!

That looks like it was delicious! I'm going to have to give this a try.

Yes, yes I have. I like using that when I make grilled fried chicken.

Want to grill some chicken, but was looking for a different flavor profile. I started looking through the fridge to see what I could find, and voila. I found a container of freshly diceed pineapple. Took that some soy sauce, garlic, onion, two jalepenos, hot sauce, vegetable oil, and Soy Vey veri veri Teriyaki put it all in a blender and mixed it up. Then I took a whole fryer chicken and split it in two. Placed each half in a ziplock bag and covered them up with the marinade. Fast forward 8 hrs and I fired up the KJ classic, let it come up to temp and slapped the bird on. 45 minutes later I had a sweet and spicy meal.

I grew up in the northeast so cod is kind of a thing up here. It's a mild neutrally flavored fish that people who really don't eat fish eat for just that reason. I prefer to eat fluke, black fish, blue fish, porgy, anything I can fish for locally. I'll be posting more fish cooks this year because of a change in diet. I have to eat healthier from now on doctors orders. So if you have any recipes you'd like to share have at it.

K'man I'm in New England also. You ever see the the boat the Cod Father?

No I did not for fear of overpowering the delicate flavor of the cod. I was tempted to, but decided against it.

I don't know why but I could only load one pic.

Made some cod the other day on the KJ classic for me and my wife. It's a fairly simple and light meal for anyone watching their waistline. All I did was make two foil packets spray them down with some oil. Then I lined it with sliced onions, and tomatoes. After that I placed two pieces of cod loin which I've seasoned with some McCormick's Garden Vegetable on the veggies. Then tossed on some sliced lemons. Put them on the KJ and cooked till the cod hit an IT of 140°.

Thanks for the kind word everyone. This went together fairly easy just that next time I make this I'm going to get a bigger flank steak.

TeamPCBeach I believe it was around 275° then I cranked it up to 500° for the sear.

That's what I wanted to do, but the flank steak my wife brought home was way too small for that. So I went with this.