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Barbecue Secrets

Jul 7, 2013

Hey barbecue fans, welcome to the latest edition of the podcast!

You can listen to this episode by clicking on the icon next to the title of this blog post, but one of the easiest and best ways to listen to the show is to subscribe to it through the iTunes store. The latest show will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here


This week's show features talks with two legendary figures -- guitarist and blues icon Amos Garrett and fishmonger extraordinare Kosta Zogaris

Please write me at with any questions or comments. I'd love to here from you!


Kosta’s Grilled Halibut

Prepare your grill for direct medium heat. Make sure to scrape the grill before you put the halibut on. 

A nice piece of boneless, skinless halibut

Kosher salt or sea salt

Freshly ground black pepper

Olive oil

Dried oregano leaves


Season the halibut with salt and pepper and drizzle a little oil on each side.

Just before you’re ready to cook, put some oil on a scrunched up paper towel and oil the cooking grates (be careful not to burn yourself). Place the halibut on the grill. As you put it on, use your tongs to move it back and forth along the cooking grate for the first few seconds to help avoid sticking. Turn it after just one or two minutes and close the grill. The halibut is done when it’s firm to the touch, or it reads 130F at its thickest part.

Remove the halibut from the grill, let it rest for a couple of minutes and finish it with a squeeze of lemon, a sprinkle of oregano and a drizzle of oil.  Serve it garnished with a lemon wedge with some rice and grilled veggies.


You can find Amos Garrett's home page here, and there's a great listing on Wikipedia, too. For more about Kosta, including links to lots of great seafood recipes, go here

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like and in Canada, and It's also available as an e-book from places like iTunes and

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