"Dry and flaky fish are not good for grilling. They are very delicate and easily stick to the grill grates and fall apart... usually end up being dry and tasteless when grilled."
"Fish is so delicate that you need the skin to hold things together — if you lose that, the meat flakes apart and will fall through the grill grates."
"To be on the safe side, stick with fattier and more oily fish (like tuna and salmon) when cooking on the grill."
"Brisket does best when it's braised or cooked slow... a cut that requires more time and attention rather than direct grilling."
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