Summer waved goodbye, and Autumn just arrived but slowly shedding its wonderful golden fire glow. The sun is starting to follow the migrating birds and gloom is creeping in to settle for half a year. This post is dedicated to summer and the fun times we had… we ALWAYS had. As much as I loathe transforming from a happy and tanned Little Miss Sunshine, to a cold and pale Matrix agent, there’s just no escaping the inevitable.
Barbecue Lamb cutlets skewered
Chicken drumstick barbecue skewers
I would like to apologize to those people who are looking for a well measured recipe, but most often, the best results come from impromptu seasoning. A dash, pinch, splash, drop, sprinkle here and there, and hmmmm… maybe a smidgen of this will seal the deal. I always do marinades unplanned, open my cupboard, and concoct something that seems edible to my tasting mind. That’s what happens most of the time. I only search google when my light bulb is burned out. Anyway, here’s the basic BBQ marinade… just help yourself.
Barbecue Marinade
Chicken, Lamb or Pork meat
6 cloves garlic, crushed and minced
juice of fresh lemons
Tamari soy sauce
Ketchup or tomato sauce or tamarind sauce
maple syrup or brown, unrefined sugar (sometimes I substitute this with Ginger Ale when available)
lots of pepper
salt or fish sauce for a more defined taste
- In a large bowl, mix all the ingredients well.
- Cover and store in the fridge to marinate for 2 days, or at least overnight, or at the very least, 30 minutes.
- Pick a nice outdoor spot and grill to your heart’s content.
Au revoir!
