Oh hey guys, meet Bob.
Bob is our Weber grill that we received almost a year ago as a wedding gift from a thoughtful friend who didn't know Brian has never grilled anything before and is terrified of setting our porch on fire.
Bob has been through a lot, sitting on our back porch unused for almost 12 months. Poor Bob.
Bob during rainy seasonNow, something you have to understand is that I am a big BBQ fan. My family owns a grocery store and my dad is a butcher. I grew up with some serious BBQ going on. I was determined this week that not another summer day was going to go by without firing up the grill. I even made sure we had one of these:
But this is not just a post about inanimate objects around my apartment though. Oh no. This is a post about the best Teriyaki marinade of my life. And about how Brian finally conquered the BBQ.
That's my man!Kebabs were on the menu. I started with 2 boneless, skinless chicken breasts and this delicious marinade:
The Mighty Marinade
adapted from b*spoke
1/2 cup water
2T packed brown sugar
6T low sodium soy sauce (I used a little less)
2 T lemon juice
3T vegetable oil
1/4t coarsely ground pepper
1t garlic powder
adapted from b*spoke
1/2 cup water
2T packed brown sugar
6T low sodium soy sauce (I used a little less)
2 T lemon juice
3T vegetable oil
1/4t coarsely ground pepper
1t garlic powder
1. Combine all ingredients in a shallow baking dish or large ziplock bag.
2. Cut your chicken (or beef, pork, shrimp, tofu, tempeh, etc) into 1-2 inch pieces
3. Add to marinade, making sure meat is completely covered
4. Cover and refrigerate for at least 1 hour
2. Cut your chicken (or beef, pork, shrimp, tofu, tempeh, etc) into 1-2 inch pieces
3. Add to marinade, making sure meat is completely covered
4. Cover and refrigerate for at least 1 hour
Once my meat was good and marinaded (??), I skewered it with pineapple chunks, mushrooms, red onion, and red bell pepper (if you are using wooden skewers, soak them in water for at least 30 minutes prior to assembling your kebabs!).
Then we threw those puppies on the grill, turning them 2-3 times for about 10 minutes total. In the meantime, I was whipping up Emily's yummy goat cheese and red potato salad (scroll down to the comments for her full recipe) and a green salad.
Nothing caught fire and the kebabs were deeeelish! Brian said it was the yummiest marinade in the world (he maybe exaggerates sometimes).
And, even better, B is now totally 100% on board for future grilling! Whoohoo!
What is your favorite thing to grill? Who does the grilling in your house?
Me? I like just about everything on the grill! And even though B and I don't necessarily follow typical gender roles around the house (he does the laundry, I declog shower drains), I prefer that he grills. It just seems... right.
According to the newsletter, we received: 1lb Red Flame grapes, 1 seasonal melon, 1lb yellow nectarines, 1.5lbs mixed squash, 1 bunch of Nantes carrots, .5lbs Gypsy peppers, 1lb tomatoes, 1 bunch of celery, and 1 bunch of basil.
At my wedding last summer!
Basically, a piadini is a big, warm flatbread right out of the woodfire oven topped with a salad. When you get it, you fold it in half and eat it like a big taco! I had the Caprese piadine (Romaine hearts, fresh mozzarella, oven-dried tomatoes, pesto, balsamic vinaigrette, and parmesan) on a wheat flatbread. 