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| My New Baby! |
It finally happened.
After nine months of hemming and hawing, I finally broke down and purchased myself what my roommate calls: "a big boy BBQ!" Gotta send out some a big thanks to Alex Pedricks - who went down to Lachine with me to pick it up! I'm hoping he's got his together and we can start BBQ battling like we were in Mortal Kombat. At last - I can measure myself in terms of square inches of cooking spaces, ridiculous amounts of BTU's, and even an infrared cooking element. I haven't been too adventurous just yet (the weather her in Montreal is nothing short of dismal) but she has been tested out and works nicely. I just installed the rotisserie and I'm very much looking forward to trying out a whole chicken. It's gonna be a helluva summer kids - so hang on to your spatulas!
Mongolian Marinade (p.30)
1/2 cup Hoisin Sauce (didn't have any, so I used Fish Sauce instead)
2 Tbsp Soy Sauce
2 Tbsp Honey (I think I used brown sugar...I was out of honey)
2 Tbsp Sherry
2 Tbsp Rice Vinegar
2 Tbsp Oil (I used olive and Sesame...Awesome combo!)
Grated ginger - Lots of it
Pressed Garlic (4-6 cloves)
Red pepper flakes (I like to fry mine in oil)
This marinade has nice smoky flavour to it - and it goes particularly well with spicy potato packages. I like to let my meat sit on the counter for a good couple of hours, at room temperature it soaks up a lot more of the marinade. Also grilling steaks from room temperature makes it much easier to get that nice, medium-rare quality without drying it out. Don't forget to dry off your steaks with paper towels and then rub them with olive oil and some rub before slapping them on the grill.
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| These puppies came from Akhavan - 8 dollars and 3/4 inch thick! |
Dad's Potato Packages
3-4 potatoes, peeled and sliced
2 onions, sliced into rings
Aluminum foil
Margarine or Butter (I prefer margarine)
Garlic
"Cajun Spice" - You can find this at any store, but if you're adventurous it's basically a paprika based mix, with the usual salt, pepper, onion powder, garlic powder, oregano, etc. and some cayenne for kick.
Cut out two larger pieces of foil, one on top of the other, and grease generously with the margarine. Then lay down a base layer of potatoes, then a layer of onions, spice, butter, repeat. only do 2 layers! Otherwise you'll never get the foil closed. Cook them on the BBQ on a nice low setting for 10 minutes on each side, for a total of 20 minutes. Leave them in the foil before serving to keep warm.
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| Sweet Rotisserie action |
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| Wrought Iron Grills |
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| Eat your mushrooms... |
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| Now THAT's a tasty morsel. |
Next time - cooking a whole chicken!
TWLabels: Beef, Marinades, Sides
