…of grilled food?
Especially in the short New England summer season?
I can’t. I just love to take advantage of the grill for dinner (or lunch or breakfast even) and getting outside to cook. It also reminds me to water the garden too. (Although that sometimes leads to “well-done” grill food. But the “flavor is in the brown right?”)
Here is a classic grilled meal!
Like my meatloaf, my marinades are never the same!
To make my marinade, I simply combine some oil, (extra virgin olive is nice but almost any will do) some acid, (lemon juice or vinegar) salt/pepper and whatever spices strike my fancy that day. Mix it up in a little dish as a “flavor concentrate” – tasting it until you basically have the same balance as a strong salad dressing, then add a little cold water to “extend” the volume of marinade to cover whatever cut of meat you plan on using. Pour over meat and refrigerate until grill time! This could be an hour or it could be a day.
This chicken had a citrus influence with lemon-pepper seasoning, coriander seed, and cumin.