"I learned this technique from a chef many years ago. It really is foolproof. And what's interesting is that the cooking time is the same no matter what the size of the roast. I guess because it's a uniform width, so the heat penetration is same no matter the length of the roast. I season mine with a rub of salt, pepper, garlic, paprika and herbs d"

"I sliced the squid into 3/4" strips, marinated for a couple hours, then threaded the strips onto soaked wooden skewers and grilled them quickly over high heat. Everyone loved them. Very flavorful and tender."