BBQ – Small Portions



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.




3 thoughts on “BBQ – Small Portions

  1. 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!

    1. 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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