Archive for the ‘barbecue’ Category

GRILLED CHICKEN WITH A GRAPEFRUIT BARBECUE SAUCE

Posted: August 23, 2026 in barbecue, chicken, Food, Recipes, Uncategorized, wings
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Through years of tireless experimentation, I’ve come up with a barbecue sauce that I feel is one of the best I’ve ever made. Granted, everybody has their favorites, but I prefer a slightly sweet and tangy barbecue sauce.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice with lime zest was better. I also tried oranges, tangerines, even Meyer lemons. But my breakthrough happened on a day when I was craving barbecued chicken and all I had in my fridge was a grapefruit. I thought: how bad could it be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

My favorite chicken pieces are the leg quarters: thigh and drumstick all in one. Chicken breasts, even on pastured birds, are pretty flavorless and dry, so I pass on them for the darker meat that’s juicy and fatty. (Honestly, I find it hard to trust anyone that won’t eat meat off a bone.)

Cooking chicken in the oven before putting it on the grill has several advantages. I don’t have to stand over the grill, constantly worrying about the meat burning or the fire going out. I can simply set a timer when I need to brush on the barbecue sauce or remove the chicken pieces. And the chicken cooks evenly…one piece won’t be burned while another piece is undercooked. Cooking them low and slow in the oven keeps the chicken juicy and tender. And I’m assured that my chicken is thoroughly cooked…no worries about salmonella.

I pre-heat the oven to 350 just to get it nice and hot. I line a sheet pan with non-stick aluminum foil, placing the chicken pieces on it. I rub each piece with a little olive oil, and season them lightly with Lawry’s Seasoned Salt. The chicken goes into the oven and I immediately lower the temperature to 200 degrees.

While the chicken is cooking, I combine all the barbecue sauce ingredients in a sauce pan, bring it to a boil, then reduce it to a simmer, letting it cook for about 20 minutes, until it has thickened. Then I turn the heat off and set the pan aside.

I’ll bake the chicken for about an hour, taking the sheet pan out of the oven to brush the barbecue sauce on the pieces before returning to the oven again, now bringing the temperature up to 300 degrees. (Because there’s sugar in the barbecue sauce, I don’t want to crank the heat or it will burn.)

Taking the chicken out of the oven and brushing it with sauce.

 

In 30 minutes, I take the sheet pan out a second time, and brush the sauce on the chicken pieces again…then back in the 300-degree oven for another 30 minutes.

Once the chicken’s back in the oven, it’s time to start the grill. For projects like this, I like to use a small grill I bought for our family camping trips. It’s like a mini-Weber, and it grills enough food for 4 people easily, without wasting charcoal like a larger grill would.

These small grills are just 20 bucks, and they save you a ton of otherwise wasted, unused charcoal.

 

I use a smaller charcoal chimney for this project, and I use charcoal briquets, not hardwood, because I want an even fire. The coals are ashed over in just 10 minutes.

Out of the oven and onto the fire! The grill grate was nasty and rusty, so I just grabbed a clean one I had handy and popped it right on top. (I hate scrubbing grills!)

 

Once the chicken has cooked its total of 2 low-and-slow hours in the oven, I bring the pieces outside. I spread the coals evenly on my little grill, and place the chicken pieces on it, flipping the pieces so that both sides get nice and smokey with a little bit of char…about 5 or 10 minutes per side will do the trick.

Getting that char on the chicken is key to making it taste like it’s been on the grill all the time.

 

The chicken goes back to the kitchen, and while it’s still hot, I brush with the barbecue sauce one last time before serving.

 

 

Perfectly done…perfectly delicious!

 

Here is the magical barbecue sauce recipe…

1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon black pepper
(no salt)

Combine all the ingredients in a sauce pan. Bring it to a boil and then turn it down low, and let it simmer for about 20 minutes, or until slightly thickened.

 

 

CHINESE-STYLE HONEY RIBS

Posted: August 21, 2026 in barbecue, Carnivore!, Food, pork, Recipes
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I love these ribs. They’re one of the the first recipes I ever tried, and still one of my favorites. I’ll be making them again this weekend!
 
I like making these because you don’t need a grill or a smoker. They’re gooey, sweet and absolutely delicious!
 
 
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¾ cup soy sauce
 1/4 cup hoisin sauce
5 lbs. pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
 
Mix the soy sauce and the hoisin in a bowl, and set it aside. These are the marinade ingredients.
 
If the ribs are large, cut them into individual pieces. If they’re smaller, cluster 2 or 3 ribs together. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain the water.
 
Place the warm ribs on a baking sheet lined with non-stick aluminum foil or with a rack and brush them with the marinade. Let them sit for 10 minutes.
 
Pre-heat the oven to 350 degrees. Bake the ribs on the baking sheet for 30 minutes.
 
While the ribs are baking, start the sauce in a large non-stick pan or pot that will hold all the ribs: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it to a boil, then reduce it to a simmer.
 
When the ribs have finished baking, add them to the sauce pot and simmer on low (covered) for at least 15 minutes or until the rib meat is tender.
 
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Be sure to reduce the heat as the sauce thickens or the sugars in the honey will burn! When the ribs are sticky and gooey, they’re ready.
 
Substituting grapefruit for the lemon works really well. And I like to switch the honey for maple syrup! 
 

 

LAMB: GREAT ON THE GRILL!

Posted: August 9, 2026 in barbecue, Carnivore!, Food, grilling, lamb, marinade, Recipes
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When we’re grilling, we always think of beef. But there’s no tastier way to prepare lamb than on the grill! Many people are turned off by lamb because somewhere in their past, they had a horribly overcooked piece of meat that ruined it for them. Don’t be sheepish! Try lamb again!

If you think lamb is too “gamey,” buy American lamb over New Zealand or Australian lamb. Although the animals are mostly pasture-raised, most American lamb is larger and grain finished, which results in a milder flavor. Unfortunately, like with non grass-fed American beef, this also results in a larger, fattier animal, and a less healthy cut of meat.

I prefer 100% grass-fed lamb, and most of it comes from New Zealand. Having been to the country, I can tell you that the quality is unmatched and the grasslands of New Zealand are the most beautiful I’ve ever seen. New Zealand lamb is smaller and is slaughtered at a younger age than American lamb, making it very tender. In New Zealand, as well as many other countries, only an animal under 12 months of age and without incisors can be called “lamb.” No such labeling is required in the United States.

I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. Here’s an easy recipe that I served at a party in my home for 40 people, many of whom claimed they didn’t like lamb or never had it before. By the end of dinner, the chops were gone!

 

lamb LTL

 

8 small lamb chops
½ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, through a garlic press
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper

Place the lamb meat in a plastic bag. In a bowl, combine all the ingredients for the marinade and pour it over the lamb. Seal the bag and squish it around so that the marinade reaches every part of the chops. I leave it at room temp if marinating for a few hours…or in the fridge if overnight.

Before grilling, take the lamb out of the fridge and let it come back to room temperature.

Pre-heat the barbecue grill. Grill the lamb until it’s done. That means cooked no more than medium. Don’t cook it to death! If you can’t get to a grill, place the lamb chops in a hot oven-proof pan (cast iron is always best) and sear it on all sides. Then place the pan in a 350-degree oven to cook all the way through.

 

 

 

 

 

 

PORK CHOPS WITH CRISPY FENNEL

Posted: July 9, 2026 in barbecue, Carnivore!, CHARCOAL, Food, garden, grilling, pork, Recipes, Uncategorized
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Inspired by a garden full of fennel and my fanatical love for all things pork, this recipe just happened. I use Berkshire heritage pork when possible, a far tastier and healthier choice over standard pork you find in a supermarket.

pork chop fennel

4 Berkshire pork chops
4 tablespoons finely chopped fennel bulb
2 teaspoons finely chopped fresh sage
3 teaspoons granulated garlic
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
extra fennel bulb and fennel fronds
extra olive oil, salt and pepper for sauteing

Combine the chopped fennel, sage, garlic, salt, black pepper and olive oil in a bowl. Mix well and spread it all over the pork chops. Let them stand for an hour at room temperature.

Light a hot grill. Grill the pork chops until they’re done…with quality pork, that does not mean cook it to death! (An internal temperature of 160 is the way to go.)

Chop the extra fennel bulb into thin strips about an inch long. Remove the fennel fronds from their stems. Saute the bulb strips in olive oil, salt and pepper until they are almost crisp. Toss in the fennel fronds and cook until the fronds and bulb strips are crisp.

Serve the pork chops with crispy fennel and fronds on top.

50 WAYS TO ROAST YOUR CHICKEN

Posted: June 19, 2026 in barbecue, Carnivore!, chicken, Food, frying, grilling, Recipes
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There’s no problem with your bird, she said to me
Just go low and slow to cook it perfectly
A few choice seasonings end up deliciously
There must be 50 ways to roast your chicken…
There’s nothing better than a whole roasted chicken. Simply season it, pop it in the oven and go low and slow. No maintenance, and you’ve got a great bird in a couple of hours. 
Once you go with humanely raised pastured chicken, you’ll never go back to supermarket chicken again. The flavor is fantastic, and you’ll devour it right down to the bones, which you can use to make the best home-made chicken stock or soup you’ve ever had. Nothing goes to waste.
I roast at least one chicken every week, so to change it up, I’ve come up with many different rubs and sauces over the years. All of the rubs are sugar and gluten-free preparations. 
Chicken with Rosemary and Lemon
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The lemon serves double-duty in this dish. You use the zest to season the outside skin, then you place the remaining cut up pieces inside the carcass to flavor from the inside out.
1 tablespoon finely chopped fresh rosemary
1 teaspoon granulated garlic
2 teaspoons salt
zest from 2 lemons, using a micro plane zester, the leftover lemons quartered
1/2 teaspoon black pepper
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In a bowl, combine the rosemary, garlic, salt, lemon zest, and pepper. 
Thaw a bird, remove the giblets, and rub it all over with olive oil. Shove the quartered lemon pieces into the carcass of the bird. Season the bird inside and out with the rosemary seasoning mix.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook low and slow until done.
Tarragon Chicken
I love the taste of chicken seasoned with tarragon. Careful with this, or you will accidentally devour your fingers!
1 tablespoon dried tarragon, crumbled into a powder
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon black pepper
olive oil
In a bowl, combine the tarragon, garlic salt, salt and pepper.
Thaw a bird, remove the giblets, and rub it all over with olive oil. Season the bird inside and out with the seasoning mix.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook low and slow until done.
Italian Chicken
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The darker color of the bird comes from rubbing it first with balsamic vinegar, then olive oil, before coating it with Italian seasonings. Don’t use the fancy, expensive balsamic. The bottles that go for about 9 bucks in the supermarket work well for this recipe.
Balsamic vinegar
Olive oil
1 tablespoon salt
1 tablespoon parsley
1 teaspoon oregano
1 teaspoon pepper
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
Thaw a bird, remove the giblets, and rub it all over with the balsamic vinegar. Then rub it all over with the olive oil. Season the bird inside and out with the seasoning mix.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook low and slow until done.
My Grandma’s Chicken
My grandmother would cook chicken thighs low and slow all Saturday morning, knowing that I was coming over for lunch after Lithuanian school. The meat just fell off the bone, and I couldn’t stop eating it. This recipe is so simple and works just as well for a whole bird. Every time I make this, I think about those days at my grandmother’s house.
Lawry’s Seasoned salt
Olive oil
Thaw a bird, remove the giblets, and rub it all over with olive oil. Season the bird inside and out with the Lawry’s Seasoned salt.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook until done.
If you’re using chicken thighs, like my grandmother did, make sure they have the skin on and the bone in.

HONEY-BOURBON RIBS

Posted: June 14, 2026 in barbecue, Carnivore!, CHARCOAL, Food, grilling, pork, Recipes, smoking, Uncategorized
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Since it’s National Bourbon Day, let’s not just drink some bourbon…let’s cook with it!

This recipe uses a smoker. If you don’t have one, or just don’t want all the smoke, start with aper-heated oven at 250° and go from there.

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5 lbs St Louis style pork ribs
Salt and pepper

 

1/4 cup honey
1/4 cup bourbon (use whatever you have on hand)
zest and juice of 1 lime
zest and juice of 1 lemon
zest and juice of 1 orange
2 tablespoons Hoisin sauce
1 tablespoon Dijon mustard (I use Maille)
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon chili oil
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Season the ribs well with salt and pepper and cook in a smoker for 3 hours at 250°, using hickory chips.

While the ribs are smoking, combine the sauce ingredients in a sauce pan, bringing it to a boil, then lowering to medium heat and reducing the sauce by half until it thickens. Stir often, being careful not to let the honey foam up and spill over the top.

Pre-heat the oven at 250°.

Remove the ribs from the smoker and place them on a sheet pan that is lined with aluminum foil, with enough foil to wrap around the ribs. Brush the ribs on all sides with the sauce, stacking no more than 2 sets of ribs on top of each other, and then wrap them with foil.

Cook the ribs in the foil for 2 more hours, until tender.

 

 

 

 

THAI GRILLED STEAK

Posted: June 3, 2026 in barbecue, beef, Carnivore!, CHARCOAL, Food, grilling, Recipes, Uncategorized
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This is a really delicious grilled steak full of wonderful Thai flavors. You do need to marinate it overnight, so keep that in mind. The overnight marinating is key to the intense and unbelievable flavor of the beef.

The original recipe called for skirt steak, but I didn’t have any in my freezer. I did have a fat ribeye, though, so once I thawed it, I sliced it lengthwise to get two large, thin steaks which would easily suck up the marinade I was going to make. And the ribeye was nicely marbled, so it stayed juicy and tender. Beef flap or flank steak are cuts is that would work well with this recipe.

 

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1/4 cup toasted sesame oil
1/4 cup soy sauce
2 tablespoons grated ginger
2 tablespoons finely chopped garlic
2 tablespoons finely chopped cilantro
2 tablespoons chopped dry roasted unsalted peanuts
2 scallions, minced
1 tablespoon light brown sugar
1 tablespoon fresh squeezed lime juice
1 tablespoon chile oil
2 lbs. beef ribeye (or skirt steak or beef flap)
1/4 cup chicken stock (homemade is best)

In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil. Transfer half of it to a shallow dish.

Add the steak to the dish and turn the meat to coat it well. Cover and refrigerate the beef overnight. Refrigerate the other half of the marinade in a separate container.

The next day, light a grill. While it’s warming up, get out a sauce pan and pour the chicken stock in along with the reserved marinade. Heat it to combine it well, but not letting it reach a boil. Remove it from the heat and let it come to room temperature. This will be the dipping sauce for the beef.

About 30 minutes before cooking, take the marinated steak out of the fridge and let it come to room temperature. Season it with salt and pepper, and grill it over high heat until it’s medium-rare, about 5 minutes.

If it’s too cold to light a grill, or if you just want to use the oven, heat a cast iron pan on the stovetop, add a few drops of avocado oil or pork fat, and sear the beef on both sides before placing it in a pre-heated 375° oven to finish cooking.

Devour the beef with the dipping sauce!

Roasted veggies on the side.

SLOW-SMOKED PULLED PORK WITH A COFFEE RUB

Posted: May 31, 2026 in barbecue, Carnivore!, CHARCOAL, Food, grilling, pork, Recipes, Uncategorized
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As I’ve mentioned previously, I love the Kona-crusted NY strip at the Capital Grille, so much so that it inspired me to make a coffee rub of my own. I’ve been using it on steaks and burgers for years. But recently, I used it on a slow-smoked pork shoulder for the first time, and it was fantastic!

I used a smaller pork shoulder, about 6 lbs., and smoked it for about 12 hours. Obviously, if you use a larger hunka meat, you’ll need more time. I prefer a bone-in shoulder over boneless. I think it gives greater flavor.

Rubbed and ready to smoke!

My coffee rub is easy to make, and I usually make a lot of it at once, since it stores well.

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

I mix all the ingredients well, then rub generously on the pork shoulder before placing it a 250-degree smoker for about 12 hours. I use an electric smoker, which allows me to set the temperature and forget it, with the exception of occasionally adding hickory chips. I love just a hint of smokiness…I don’t want the rub to be overpowered by the smoke.

Perfectly smoked, with the bone easily sliding out of the shoulder.

The brown sugar in the coffee rub creates a beautiful crust on the meat, which goes really well with the pork and the barbecue sauce I make.

The barbecue sauce uses much-needed vinegar. It cuts through the rich fattiness of the pork, and is absolutely delicious.

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

A beautifully smoked pork shoulder, amazing barbecue sauce…what more do you need for an amazing pulled pork sandwich except a toasted brioche bun and perhaps some of my world-famous home fries on the side?

The home fries? That recipe is for another blog!

MAY 28 IS NATIONAL HAMBURGER DAY AND NATIONAL BRISKET DAY

Posted: May 28, 2026 in bacon, barbecue, beef, burgers, Carnivore!, CHARCOAL, cheese, Food, frying, grilling, salt
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And May is National Hamburger Month. How can you go wrong? First, a favorite burger recipe, then one for brisket.

The Inside-Out Burger: If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I put all the ingredients inside the patties themselves. As the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

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2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated. Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

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Brisketta: There’s a wonderful Italian roasted meat dish called Porchetta (por-ketta). The classic version consists of a pork belly that is seasoned and then wrapped around a pork loin. The meat is tied, then roasted slowly for hours, basted with wine and the meat juices until the pork is cooked and the outside skin is crackly and crispy. Then it’s sliced like a log and served as a sandwich or a main dish.

I decided to use the same method of cooking for beef brisket, and I called it “Brisketta.”

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I flipped the brisket fat-side-down on my cutting board and carefully sliced it down the middle horizontally to make two large–even thinner–slabs of meat. The bottom half, with the fatty side of the brisket, would eventually be my outside layer. The top half would be my inside layer.

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I took the top half and slathered some of my seasonings on it. Then I rolled it tightly into a log. I slathered more of my seasonings onto the bottom half of the brisket, then rolled it around the first log, so that the fattiest side of the brisket would now be on the outside of this large meat log. I tied the meat log up tightly with butchers’ twine and let it rest in my fridge overnight.

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7 lbs. beef brisket
1 tablespoon fennel seed, toasted and cooled
5–3″ strips of bacon, cooked and cooled
2 tablespoons oregano
2 tablespoons parsley
2 teaspoons basil
2 tablespoons salt
1 teaspoon pepper
2 teaspoons granulated onion
1 teaspoon granulated garlic
Grated zest of 2 lemons
1/2 cup olive oil

Pour the fennel seed in a hot, dry pan on the stove. Toast the seeds until they release their aroma, but don’t let them burn. Set aside to cool.

Crumble the bacon strips and place in the bowl of a food processor. Add the cooled fennel seeds, oregano, parsley, basil, salt, pepper, onion, garlic, and lemon zest.

Run the food processor and slowly pour in the olive oil, until you have a paste much like pesto.

Slice the brisket in half horizontally. Save the piece with the fatty side for last, because this is the piece that will wrap around the others, with the fatty side out. Smear the rub on the first piece of brisket and roll it tightly into a log. Smear the rub on the second piece of brisket and wrap it around the first piece, making sure the fatty side is on the outside.

Once you’ve rolled both pieces into a single meat log, scored the fatty exterior with a knife and rub any leftover seasoning paste onto it. If you have none left, simply season with salt and pepper.

Tie the meat log tightly with butchers’ twine, tucking in all loose ends.

At this point, you can place the meat log in the fridge until ready to cook, remembering to remove it at least an hour before cooking so that it comes back to room temperature.

Pre-heat an oven or smoker at 250 degrees. Place the meat log directly on the grate, with a pan underneath to catch the dripping fat. Place a bowl of water in there as well, to keep the meat moist while it cooks. Cook for 4 1/2 hours, or until the interior temperature reaches 130 degrees. Let it rest an hour before slicing…if you can wait that long!

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MARINATED RIBEYE…GREAT ON THE GRILL!

Posted: May 22, 2026 in barbecue, beef, Carnivore!, Food, grilling, marinade, Recipes, Uncategorized
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Out on the North Fork of Long Island, there’s a steak restaurant called the Elbow Room. It’s nothing fancy…old school cooking. But they’re famous for their steaks because of a super-secret marinade. Ages ago, I spotted a newspaper article that claimed they found out what that secret marinade was, and they published it. Whether this really is the official Elbow Room marinade or not, I have to say it’s pretty darn tasty and it makes for a delicious steak on the grill.

 

 

My biggest concern with the marinade was the salt factor, since it uses soy sauce. But the ribeye I had was almost an inch-and-a-half thick, which meant that it could sit in the marinade for a long time…my ribeye sat in it for 8 hours. If you choose to use a thinner cut of meat, you might need to reduce your marinating time.

The recipe uses a product called Gravy Master, available in most supermarkets. Look for it in the section where you find gravies and instant potatoes.

 

 

1 cup soy sauce
1/4 cup Gravy Master
2 large Vidalia onions
2 cloves of garlic
2 teaspoons celery seed
1/2 teaspoon black pepper

 

Combine the onions and garlic in a large food processor and purée. Add the remaining ingredients and run the processor until it’s smooth and sort of resembles root beer.

 

 

Marinate the beef in the marinade overnight, or for as long as possible. The thicker the cut of meat, the longer you can marinate it.

Looks delicious, but it hasn’t been cooked yet! Straight out of the marinade.

 

Light the grill. I prefer pure hardwood charcoal because that’s where the flavor is. If I’m just cooking one steak, I get my camping grill out. It lights quickly and easily, and it doesn’t waste a whole lotta charcoal.

 

Always use a charcoal chimney, never lighter fluid…unless you like the taste of petroleum products in your food.

 

Pure hardwood charcoal gives you a hot fire. I like to sear the beef really well on both sides, then move the steak to a cooler spot on the grill and close the cover. I’ll let the beef cook until it gets to a perfect medium-rare.

 

 

If you try this marinade on burgers–and it’s great on burgers–simply brush the burgers with the marinade as you place them on the grill. Go easy or you’ll get a very salty burger.

 

Marinated grilled ribeye with a side of fried rice…an easy combination of veggies and rice leftovers I had in the fridge with a dash of soy sauce.

 

 

 

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