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Old 06-09-2005, 11:00 PM
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Grilling Time Again

Well, it's always grilling time out here, but since you folks are probably dusting off the "Danger, Men Cooking" signs and stocking up on good wood to burn, thought I'd share my latest way of using up my brother in law's gift of a gallon of Vermont Grade A Dark Maple Syrup.

Equal parts syrup and soy sauce, usually a cup each, makes a great basic marinade for chicken or salmon. Marinade for at least an hour in the fridge and make sure the grill is clean and oiled, otherwise the carmelization of the sugar in the syrup will cause some "stickage."

Variations on the theme . . . add some crushed garlic and some red pepper flakes for some heat.

Add the juice of 1 good sized lemon and orange, plus the zest of just the lemon (aren't those Micro Plane rasps great?) for a citrus influence.

If not for this marinade, I'd be eating pancakes and waffles for a couple years to empty that jug!

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Old 06-09-2005, 11:16 PM
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Sounds good. That sweet/salty combo is pretty common at the Hawaiian BBQ joints out here. I'd recommend a place in Redwood City (for the next SF trip), but the places out here probably don't measure up to the real deal.
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Old 06-09-2005, 11:27 PM
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We're getting the Copper River Alaskan wild salmon now . . . that fish sure is loaded with oils and a more complex flavor than farm raised Atlantic!
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Old 06-10-2005, 01:10 AM
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Quote:
Originally Posted by MTI
We're getting the Copper River Alaskan wild salmon now . . . that fish sure is loaded with oils and a more complex flavor than farm raised Atlantic!
The Alaskan salmon is better. I know as I used to live there. Have you thought about sharing your marinade recipe with the good folks at www.barbecuen.com? They have a list of weekly recipes that go back to year 2000 I think. Also lots of how to stuff. Neat site.
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Old 06-10-2005, 01:20 AM
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Thanks for the link! This may be the year of getting another Weber Kettle and turbocharging it "Alton Brown" style.

This


Plus this



connected by



through one of the lower vent holes . . . can you say "char"?

Any guy that paints hot rod flames on a Kitchenaid stand mixer is my kind of guy.

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Old 06-10-2005, 01:31 AM
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Those Kitchen Aids are tough mixers. I like the flames. When you are on the barbecuen site take a look at all of the homemade barbecue cookers. These guys are craftsmen. All this talk has made me hungry for some hickory smoked pork ribs with sloppy sauce again. I know I know you folks in Tennessee like 'em dry.
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Old 06-10-2005, 01:48 AM
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Salmon that swim up the Welland Canal in Ontario, between lakes Erie and Ontario, often get into the drydock there.



They often get eaten be ship crews waiting while their ship is repaired.
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Old 06-11-2005, 08:17 AM
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Another good marinade that the street vendors used to use in Okinawa and also the Phillipines was equal parts of soy sauce and 7up.

It's good for fajita meat also.
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Old 06-11-2005, 03:50 PM
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I have used a combination of Coca Cola and olive oil. I'll have to give the 7Up a try.

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