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.