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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
The classic charcoal grill — direct and indirect grilling, smoking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
The classic charcoal grill — direct and indirect grilling, smoking
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Heat greased grill to medium-high heat. Mix first 3 ingredients until blended. Grill vegetables 6 to 8 min. or until crisp-tender, turning occasionally and brushing with half the barbecue sauce mixture. Transfer to platter; cover to keep warm. Place fish, skin sides down, on grill grate. Grill 6 to 8 min. or until fish flakes easily with fork, brushing occasionally with remaining barbecue sauce mixture. Slice vegetables. Serve with fish.