Seasoned six boneless and skinless chicken half breasts with Costco salt free seasoning. Here's half of them—
Cooked them at 140°F for slightly more than two hours then seared them on a hot gas grill and painted them with my favorite BBQ sauce. They were cooked perfectly from top to bottom in the thick portion of the breast and equally well in the thin portion. You can't achieve that uniformity with any other cooking method.
Seasoned red and yellow pepper spears with Penzey's salt free Mural of Flavor.
Tossed them in a wire cooking basket on a hot gas grill—lid down. Stirred frequently.
Added small tomatoes, quartered, when the peppers began to show char—lid down again. Stirred.
Cooked the tomato/pepper mix, lid down, until the tomatoes just began to shrivel.
Served with a quinoa/rice pilaf. Nice plain meal. Couldn't have been easier.
