suggestions for a weekend cook

pork tenderloin, direct, stuffed with anything you can think of. always good, quick, and cheap. pork loin (which is different, and much bigger) is also cheap and good. treat it like a roast, with salt and pepper on the fat and some decent smoke.

tuna steaks? planked salmon? could do cherrystone clams, set them on a plate over a decent fire (say 350) until they start to pop open, taking each one off as it does. can even leave them on if you want so that they all come off at once. ...just don't let them all dry out for the sake of a couple holdouts.

i dunno. they seem to carry less water with them. i don't think they have a membrane at the shell edge which keeps water out (or in, i guess). clams filter thru a neck, and when you smoke them (roast them) like this, the water in them will steam them, and there is enough to keep them moist even after they open.

i suppose you could do mussels this way, too. once they die, the abductor muscle relaxes and the shell opens. i just don't have a feeling for whether there is enough moisture in them to keep them wet, steamy, etc.

give it a shot. you could always see if they manage ok. if they seem too dry, toss them in a pasta dish with butter, garlic, etc.