summer is arriving in most places around the country (in some cases it is just warmer nasty weather) and some of us are

grilling goons

jim, do you have any idea how to grill? nope-none at all!

thinking about grilling/bbq-ing meats outside… well, at least i know i am!  burgers, ribs, steaks, pizzas, chicken, seafood… i am ready!

here’s a link to a great article about marinades – how they work, why they may/may not work and how to make sure yours creates the desired effect.

here’s one of my favorite marinades to mix in on steaks (rib-eye, tenderloin, flank, flat iron, tri-tip… the more marbled, the better):

Here’s what you need for four 10 oz rib-eyes:

  • 1 big gallon sized ziploc bag
  • 4 ten ounce rib-eyes
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 5 garlic cloves, smashed then diced
  • 2 tbsp fresh rosemary chopped roughly
  • 1 tbsp fresh thyme (leaves only)
  • 1 tbsp kosher salt
  • 1/2 tsp ground black pepper

i want a bite of that!

in a large mixing bowl, whisk together all ingredients .  Add steaks and cover them sufficiently (depending on thickness of steaks, you may need to add more vinegar & oil – do so at a 2:1 vinegar to oil ratio).  Place steaks and extra marinade in ziploc, and let sit for 60 minutes to 24 hours.  if you’re not cooking the steaks within 2 hours of marinating, you’ll want to refrigerate them.  in his article, craig g. said not to use olive oil, as it tends to solidify when chilled. you can use one of the other oils he recommends (corn, canola, peanut)-i have never tried one of those, so i cannot guarantee the flavor will work out right, but i trust this guy and will be trying that next time around. one key thing, if you refrigerate the marinating meat is to pull the steaks out of the fridge 2 or so hours prior to grilling- i do this to get the meat up to room temperature, which means you can get the center of your meat to a desirable temperature more quickly than than if you pull them straight out from fridge to grill.

i generally accompany this with a green salad, some grilled asparagus and a good bottle of cabernet or shiraz.  give it a try and let me know how it turns out!

let's eat!

let's eat!

and tell me, what is your favorite marinade?