so, this is one of the most typical dishes in portuguese cuisine.. simply grill the piece (ought to be thick) in low fire and LOTS of garlic, add some potatoes that were previously lightly boiled and boiled veggies .. when serving, add generous quantities of good olive oil .. we only use salted dry cod, so before grilling it, it needs to sit (or better, dive) in water to loose the extra salt...
My buddy got a new digitally-controlled electric smoker, and we christened it by using it to finish my most recent batch of bacon last week. From the top, clockwise: Black pepper and bay leaf; @tonx coffee; fresh garlic and tarragon.
I think we overdid the smoke a little, and the bacon got just a smidge overwhelmed with hickory, but it's still pretty damned tasty, and it certainly looked nice when it came out.
Did a Korean-style marinade for some boneless beef shortribs which then went on the grill. Served on bibb lettuce with locally-made kimchee, some delicious seaweed salad, and a little smoked Pacific salmon. Not shown: Chili garlic sauce.
Based off that last beer & sriracha braised chicken thighs, I seared off some tri-tip steaks to mid-rare, and let rest while I combined the sauce ingredients (with dijon mustard instead of hoisin sauce this time) scallions and mushrooms and reduced until ready to cover rested steaks. side of sauteed asparagus.