Unfortunately I am not one of those hardy, middle of January, mitten-wearing, backyard grillers.
Unless of course we are having a usually warm January here in New England. – it has been known to happen.
Once the days starting getting dark early (I am not into flash-light grilling either) and the night weather requires a sweater, I start thinking about wrapping up the grill for another season. Oh sure I push it to the limits. I mean I was born, raised and currently live in New England. They would revoke my license if I didn’t grill at least until Columbus Day. And since I live on the ocean, we are usually spared the early fall frosts, extending our grill season nicely into October. (I probably just jinxed the whole neighborhood.)
But I am in the final days and soon it will be goodbye.
Goodbye …to the inspiration found at the farm stand and the steak tips to go along with it.
Goodbye …to garden fresh veggies and herbs and all that fun making up new marinades.
Goodbye …to the endless combinations of grilled meat and delicious side dishes.
Saying goodbye to the grill might just be the hardest on the hubby since he loves a good “grill mark” on his food.
Maybe I should invest in a headlamp and some Thinsulate™ gloves after all? But who is gonna shovel out the grill?
“Honey, the grill needs shoveling when you are done with the driveway!”
For the marinade (because I am darn proud of this one!)
1 & 3/4 lb +/- pork sirloin “tips” – I get these at my local meat market but you could use thick, bone-in chops too. Or beef. Or chicken. Or fish?
1/4 cup olive oil
1/4 tsp Chili flakes (Use more if you like.)
1/2 tb Chinese Five Spice powder
1 tsp Kosher salt
1 cup orange juice – freshly squeezed please.
Lots of zest from the oranges you just squeezed
1 large clove garlic, crushed.
Mix well and marinade meat for at least an hour. Grill until done. Serve with grilled veggies that were coated in olive oil, soy sauce, S & P, and fresh chopped herbs from the garden. Don’t forget the buttered rice!