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Thanks Bob.
I bought the Brussels sprouts dish from Sam's Club, in their refrigerated food section of in-house prepped "fresh" food selections. They do a good job. I can't really help w/a recipe other than I've had this before and it's always GREAT, so good I'm going to search for a recipe that looks right. If I pull that off and my version is good I'll post it....
The skin on Salmon usually gets similar "treatment" by me in prep for the grill: I make single cuts in the fish from back to belly about 1½" apart, leaving the skin uncut, from head to tail. Dust with a salt free lemon or lime based seasoning, one of my favorites being the Tone's Cilantro Lime blend (has some salt in it), or for a somewhat less complex, "purer" flavor I'm currently using Kinder's Lemon Pepper seasoning. It's critical (for me) primarily from a flavor perspective to use salt free lemon pepper, salt can always be added to anything, and I don't like salt "sneaking in" to anything. I am sensitive to salt anyway in my effort to control high blood pressure, but far and away I like salt free seasonings so I can achieve the flavor goal I'm employing it for.
Anyway, the lemon or lime based seasoning, some randomly but evenly dispersed drops of lemon juice, and I open each slice I made and put a bit of a liquid marinade or salad dressing. Tonight I used some Hearty Italian oil/vinegar based dressing, but I usually use Lowery's Lemon Pepper marinade. The slices then close back up. Spray some olive oil on the skin side, and let it all sit for a while completely covered. Heat up the world's most outstanding grill: My long coveted (over 10 years) TEC 100% infrared grill. I have the 44" Patio FR, I'm not aware of a larger grill they offer at appx 600 in.² cooking surface. It's 2 burners, 2 sides, 2 grilling surfaces each side, but only 1 burner per side so that's 2 distinct temperature areas. It can achieve 900° in 10 minutes on high, but also go as low as 200° for a "barbecue/smoker" experience. That is unheard of flexibility. My primary attraction is the 900° capability because my wife and I both like rare or rare+ steaks, but the crunchy exterior crust of a properly seasoned cut of meat (filet almost always) and extremely high temperatures are a MUST. I've also gone to the other extreme and using the smoker wood chip holding accessory, I've smoked/barbecued a couple of racks of ribs, and on the other side grilled whole fresh corn on the cob. I use the pizza oven accessory and make homemade pizzas too, although I'm still working on the best temperature for cooking my excessively thick (heavy with toppings) pizzas without burning the crust. I use a sheet of aluminum foil and parchment paper, and the pizza oven accessory.
Hey! I can't help but to have gone to the extreme describing the grill I've coveted since post-Katrina August 2005. I think you, Bob, would be impressed with the design and materials used throughout the grill, but especially the 100% infrared cooking methodology, even though it uses fire to work.
It's the ONLY grill I can have complete confidence in not catching on fire when cooking our favorite chicken, whole leg+thigh quarters. We like the fat they hold for the extra jucyness, but most grills become raging infernos. The smallness of the air spaces between the vertical rows of stainless steel in the grills that lay directly on the dark red glass heating surfaces is a big part of that, along with the fire of the burners never coming in direct contact with the items being cooked.
Actual burner (under the glass plates)
And a representative picture of the steel grills on one side and the glass plates on the other:
Preheat for the Salmon on high about 7-10 minutes, BUT lower it to about 1/4 to 1/3 heat level and the Salmon cooks with the skin directly on the grills steel.
Once I think it's ready (about 20-25 minutes) I check the thickest part for doneness by putting a fork in a section and twist. The meat lifts off clean from the skin and surrounding meat and it's ready to go!
Turn the burners on high for about 10-15 minutes and most any residue is turned to ASH. Makes cleanup easy, sanitary, and lends to consistently good flavor without cross contamination from a prior cook.
I bought the Brussels sprouts dish from Sam's Club, in their refrigerated food section of in-house prepped "fresh" food selections. They do a good job. I can't really help w/a recipe other than I've had this before and it's always GREAT, so good I'm going to search for a recipe that looks right. If I pull that off and my version is good I'll post it....
The skin on Salmon usually gets similar "treatment" by me in prep for the grill: I make single cuts in the fish from back to belly about 1½" apart, leaving the skin uncut, from head to tail. Dust with a salt free lemon or lime based seasoning, one of my favorites being the Tone's Cilantro Lime blend (has some salt in it), or for a somewhat less complex, "purer" flavor I'm currently using Kinder's Lemon Pepper seasoning. It's critical (for me) primarily from a flavor perspective to use salt free lemon pepper, salt can always be added to anything, and I don't like salt "sneaking in" to anything. I am sensitive to salt anyway in my effort to control high blood pressure, but far and away I like salt free seasonings so I can achieve the flavor goal I'm employing it for.
Anyway, the lemon or lime based seasoning, some randomly but evenly dispersed drops of lemon juice, and I open each slice I made and put a bit of a liquid marinade or salad dressing. Tonight I used some Hearty Italian oil/vinegar based dressing, but I usually use Lowery's Lemon Pepper marinade. The slices then close back up. Spray some olive oil on the skin side, and let it all sit for a while completely covered. Heat up the world's most outstanding grill: My long coveted (over 10 years) TEC 100% infrared grill. I have the 44" Patio FR, I'm not aware of a larger grill they offer at appx 600 in.² cooking surface. It's 2 burners, 2 sides, 2 grilling surfaces each side, but only 1 burner per side so that's 2 distinct temperature areas. It can achieve 900° in 10 minutes on high, but also go as low as 200° for a "barbecue/smoker" experience. That is unheard of flexibility. My primary attraction is the 900° capability because my wife and I both like rare or rare+ steaks, but the crunchy exterior crust of a properly seasoned cut of meat (filet almost always) and extremely high temperatures are a MUST. I've also gone to the other extreme and using the smoker wood chip holding accessory, I've smoked/barbecued a couple of racks of ribs, and on the other side grilled whole fresh corn on the cob. I use the pizza oven accessory and make homemade pizzas too, although I'm still working on the best temperature for cooking my excessively thick (heavy with toppings) pizzas without burning the crust. I use a sheet of aluminum foil and parchment paper, and the pizza oven accessory.
Hey! I can't help but to have gone to the extreme describing the grill I've coveted since post-Katrina August 2005. I think you, Bob, would be impressed with the design and materials used throughout the grill, but especially the 100% infrared cooking methodology, even though it uses fire to work.
It's the ONLY grill I can have complete confidence in not catching on fire when cooking our favorite chicken, whole leg+thigh quarters. We like the fat they hold for the extra jucyness, but most grills become raging infernos. The smallness of the air spaces between the vertical rows of stainless steel in the grills that lay directly on the dark red glass heating surfaces is a big part of that, along with the fire of the burners never coming in direct contact with the items being cooked.
Actual burner (under the glass plates)
And a representative picture of the steel grills on one side and the glass plates on the other:
Preheat for the Salmon on high about 7-10 minutes, BUT lower it to about 1/4 to 1/3 heat level and the Salmon cooks with the skin directly on the grills steel.
Once I think it's ready (about 20-25 minutes) I check the thickest part for doneness by putting a fork in a section and twist. The meat lifts off clean from the skin and surrounding meat and it's ready to go!
Turn the burners on high for about 10-15 minutes and most any residue is turned to ASH. Makes cleanup easy, sanitary, and lends to consistently good flavor without cross contamination from a prior cook.
