I love ABT's and fatties, but not the MOINK (moooo + oink)įor those of you who aren't running around in the bbq world, a MOINK ball is simple a cheap store bought meatball, wrapped in bacon, hit with a dry rub, smoked and then dipped in bbq sauce. I have a confession for you bbq smokers out there. Thank goodness I don't have an Amish veggie marinade because "Amish-ish Veggie Marinade" would sound silly. If I'm doing stir fry, I do a similar thing:ġ/2 t garlic powder, fresh ground from dried minced garlic Toss veggies in the mix, marinade for 30-60 minutes, and grill. Slowly pour oil into the juice while you whisk feverishly like a madman. (I just actually named it for the first time one sentence ago.aren't you proud?) These veggies were for fajitas, so I made my quick southwest-ish veggie marinade which is: Holy Cow! Look at them go! It's a veritable vegetable orgy! Hey you two.yeah, you Red Pepper and ol it down or get a room! It is flavor of Caligulian proportions. Now here is that same bowl WITH MARINADE. Notice how they all are reserved and shy, keeping their flavors separate? It's like boys and girls at the first school dance. Here is a bowl of veggies to be grilled, WITHOUT MARINADE. What? That's not good enough? You want PROOF? Okay. All I know is I've been doing it for a few years and it tastes good to me. That's my quick tip of the day: Marinade your vegetables.ĭo I have a scientific explanation about how the marinade breaks down the cellulose structure of the vegetable cells and penetrates each with vital flavor? No. But I don't often hear of people marinating for grilled veggies. Don't get me wrong, I love marinades too. Special super secret ingredients, specific times, whatever. People often have exotic marinades that they use for meats to be grilled.
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