I have always just grilled it (with or without marinade) but tonight I fired up the broiler red hot and seared each side until the Maillard reaction took over. I then put it in a cool smoker for about 15 minutes until internal temps hit 140°F. Delicious - a little bit more complicated but the taste was well worth it. Did bow-tie pasta with garlic and broccoli - boil the pasta until stiff, toss in the broccoli to soften and finish with a stir-fry in lots of olive oil and cracked pepper. A bit of Parmesan would be nice if I wasn't allergic.
Feeling a very nice food coma coming on enhanced by a glass or two of wine...
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