- 10-12 Lb beef brisket, fat trimmed to ¼” thickness
- ⅓ Cup kosher salt
- ⅓ Cup black pepper
- Season the brisket with salt and pepper.
- Let the brisket sit at room temperature for an hour.
- Preheating your Z Grill at smoke.
- Place brisket, fatty side up.
- Rotate every 3 hours flip over.
- Smoke until meat is very tender.
- Let the brisket rest at least 30 minutes
- 6 lobster tails
- 1/4 cup melted butter
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh dill
- 1 teaspoon salt
- 6 lime wedges
- Preheat your Z Grill at 375 degrees.
- Split the lobster tails in half place then back side down.
- Cut down through the center to the shell the whole length of each tail.
- Pull the shell back, exposing the meat.
- Pat the lobster tails with paper towel to dry.
- Combine in a small mixing bowl the butter, lemon juice, dill, and salt until the salt has dissolved.
- Brush the mixture onto the flesh side of each lobster tail.
- Place the lobster tails onto the grill and cook for 5 to 7 minutes, turning them once during the cooking process. (The shells should turn a bright pink).
- Remove the heat.
- Serve with lime wedges!
- 3/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons dill weed.
- 1 pinch salt
- 2 tablespoons lime juice
- 1/8 teaspoon grated lime peel
- 2 (4 ounce) mahi mahi fillets
- Preheat your Z Grill to 325 degrees.
- Lightly oil the grate.
- Combine in a bowl the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest.
- Wisk to prepare the marinade.
- Place the mahi mahi fillets in the marinade and turn to coat.
- Allow to marinate at least 15 minutes.
- Cook on preheated grill until fish flakes easily with a fork and is lightly browned ( Typically 3 to 4 minutes per side).
- Garnish with the twists of lime zest to serve.