BBQ – Small Portions

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Just a quick snapshot of the BBQ lunch from this past Labor day weekend.

Chicken, a few shrimp and meat (boneless short ribs). I made some of the meat with just sea salt. Sprinkle the meat liberally with course sea salt and put in the fridge over night.

The other portion of meat I made with the following marinade: splash of dark rum, fresh garlic, fresh chili pepper (decide how hot you want it and add accordingly), oil (I used avocado) and a little bit of soy sauce. Be careful with the rum….you need about 1 ounce for 1 to 1.5 pounds of meat…if you use too much rum, they meat will break down to much for cooking well on a fire.

Chicken got a tahini miso marinade.

Shrimp tasted good…can’t remember what I did to them.

Made a big salad with romaine, cucumber, tomato and onion. Dijon olive oil dressing.

Slowly sauteed cubed beets in onion and garlic with olives.. ..add a tiny bit of feta while warm. Let cool and add a little bit more feta when cooled and mix together well. Delicious and tasty little salad.

LASTLY… PLEASE wait to cut your meat and let it rest before slicing . If you don’t believe me, just do a little taste test trying both ways. Slice right away and eat or let rest for 10 minutes and then slice.

Take a look at that perfect “medium” steak above. YUM!! My daughter liked the plain salted variety the best.

No need to eat a 12 ounce or 16 ounce or even 8 ounce steak in one sitting I believe….I commented on that thought today over at Free The Animal.

BE NICE- BE HAPPY

 

 

3 comments for “BBQ – Small Portions

  1. Matt
    September 8, 2016 at 12:04 pm

    Nice Marc,

    It all looks awesome! I purchased a digital thermometer about 5-6 years ago and….total game changer for me and my BBQ efforts. Even last evening, put a nice pork tenderloin on indirect heat until it hit 150 (Carnivor Cab in hand while waiting on the deck), reverse sear to finish. Excellent product! I am going to give your marinade a try this weekend. All my best!

    • Marc
      September 12, 2016 at 5:36 pm

      Try my FIL recipe sometime….. open that pork loin and put some sliced jalapeno and cream cheese inside and then roll together and wrap the pork loin with a few strips of bacon. it’s divine, trust me 🙂

      I agree a thermometer is a SUPER tool!

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