Greetings Folks! And happy Friday to all!
While I'd gotten into a pretty comfy and cozy 'smoked' jag of things recently; I am finding a couple odd menus (smelts for example) to be far better, when they are grilled.
Conversely, some traditional grilled favorites of mine, (bluefish, cuttlefish, lobster), have been far better when smoked.
The quandary thus, as to smoke or grill on any given day, gets really exciting, depending upon what is being served.
Case in point, today I had "whiting" (which may be mere "bait" to some, and yet I munch my way through the bones, skin, fins, and all) and then grilled up some simple bison ribeye, later on.
Both meals are things which I smoked and posted some days or weeks ago, in their respective categories here; and yet today, I liked both of THOSE particular items a tiny bit better, when grilled.
I think with the meat, that being able to eat cooked fat, and yet have the steak COLD in the middle, takes priority for me.
And with the whiting, it just was that much easier to eat the whole thing(s) when it was crisped up via the heat of the grill.
Yet with 90% of the menus I eat, I still actually prefer MOST things smoked. Interesting stuff.
All of this to say, that I'd love to hear YOUR comments on the things you feel are better smoked, and the things you far prefer grilled. I learn so much here! Thank you tons!
Cheers!!! - Leah