What's on the grill or smoker?

Just cut the foil to match the meat 1/4” overhang. When it’s done the meat will slide off onto a plate leaving skin and foil for the trash

 

so theres no con fusion...in a earlier post by me i said oil the foil.....but i was cooking filets without skin...your method sounds great

 

I concur skinless fish fillet needs oil.
When I lived in Maine used to catch striped bass- tail steaks cooked on oiled foil was the way to go.
Most times a bigger fish was better cooked whole and poached in a foil tent with sliced onion lemon pats of butter and a sprinkle of thyme and dill on the inside.

 

Buttered and toastin thin bread..kielbasa patties

 

sriracha mayo

 

Wow. Never seen Kielbasa patties. Excellent!

 

X2.....sometimes find sausage patties but not kielbasa.

 

Straight from Chicopee

 

Home of the world's largest kielbasa! Is the sign on the turnpike still there?

 

No, they moved that to the exit I take to get home

 

Skirt steak gettin sliced and going for a soak....I will skewer it later

 

Live from the compound!!!!...

 

Fresh uncured sausage

 

Skewered skirt steak in proprietary stuff...

 

225 for the sausage 350 for the steak skewers

 

It smells soooooo good.

 

fyi...i am slicing across the grain as you can see in the upper LH of the pic....it looks deceiving cause i cut (2) steaks in half