Viewing the 'Bbq - in'
click to view
I hope everyone had a great 4th of July grill out! Ribs, Steak, potatoes and corn on the grill.....yummy!!
I love my veggies, but not quite a vegetarian. I did however make a really nice tofu and various veggie kabob once for a party. Friends who swore up and down that they would never like tofu, ate it all up. Once I find that recipe again I will have to post it. It's somewhere in the mix of all of em.
Originally Posted by Nicole
As for my quick entry I was working on making some Peach-Bourbon BBQ Chicken at home today. Made the sauce this morning before work and just have it sitting in the fridge to kinda mingle. Had some old peaches I need to get rid of. Just a little too ripe for eating, but perfect for sauces. Will post a picture when I make it. Might just end up making stir-fry or something tonight. Have a bunch of cooked rice I need to get rid of.
It's been awhile since I have done a good BBQ, but I would always start everything early am & hopefully be ready to eat by evening sometime. Always remember low & slow works every time Also a good BBQ can't be stared with out a little JD to get you motivated!
click to view
I'm always tinkering with a Fajita/Flank/Skirt steak marinade -
The idea here is to use zest instead of lime juice. Stronger flavor, no/less acid to toughen meat. It's also pretty easy to get these ingredients just about anywhere in the U.S.
2 chipotle peppers in adobo sauce ( San Marcos has started making a little 3.5oz can, perfect for gringos )
( I also sub/mix other fresh peppers in here, lately Hatch; you might add a teaspoon of oil or water to makeup the difference in liquids, if you like; but the smoky chipotle is great )
Zest from one lime (about 2 teaspoons full)
1/4 red onion, chopped ( sometimes white or yellow onions depending on what is available, have used shallots with milder peppers subbed in above )
3 cloves garlic, diced
1 teaspoon cumin
1 teaspoon kosher salt
( sometimes I'll put a dry spice rub on, especially if it is skirt steak, letting it set for 30-60 minutes; I usually reduce or eliminate the amount of salt, then, otherwise it will be too salty and overpower everything else )
1/4 cup extra virgin olive oil
Purée all ingredients with blender or food processor. Add your cut of meat, let marinade for at least 1-2 hours and preferably 6 hours refrigerated. Can certainly go overnight til next evening, ~18 hours.
Wipe most of purée sludge off. Grill while drinking your favorite adult beverage(s). You're supposed to let it rest 5-10 minutes. Serve. "Voila, mon Toots!"
Was just reflecting that we need to move out of town so that I can build a goat pit without pissing off the neighbors. And wife, for that matter.