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Teriyaki-style Barbecued Meats and Veggies
secret to great-tasting grilled foods is simple: use the
freshest ingredients available and keep the meat moist. My dad
accomplishes this by marinating the meat in a soy sauce mixture
for a half an hour or so before cooking, then brushing the food
with marinade continuously as he turns it on the grill. You
could use any combination of vegetables you like -- and if you'd
like to go all veggie, simply double the quantities of veggies,
and brush the veggies with the marinade while they're on the
1 cup soy sauce
1/2 cup sugar
1/4 cup wine
3 stalks scallion, chopped into 2" long sections and
2 thin (1/8") thick sections ginger, smashed
1.5 lb. boneless chicken thighs
3 bell peppers, preferably in assorted colors
1.5 lbs. button mushrooms
3 small onions
1. Combine all the sauce
ingredients and stir well to dissolve the sugar. Taste, and adjust
seasonings as necessary (add more sugar if it seems too salty, more soy
sauce if it seems too sweet).
the meat along the ribs about 2/3 of the the way down, in such a way
that the ribs are still attached. Chop the chicken into 1.5" inch
the sliced ribs and chopped chicken in a large shallow pan. Pour the
marinade over the ribs, and spoon over the meat to ensure that the meat
is well-covered in flavorings. Let sit for 1/2 hour.
the bell peppers into 2" chunks. Clean the button mushrooms and
trim off the bottoms of the stems. Halve the onions, then quarter. Soak
some wooden skewers in water, if you're using them (if you have metal
ones, there's obviously no need to soak).
5. Light and pre-heat the grill
(check out Grilling 101:
tips for the grill-phobic for help with grilling basics).
the ribs over the fire. Turn frequently, using a long-handled tool, and
brushing with marinade with each turn. When the ribs are starting to
looked cooked, make a small slice through the thickest section to check
for doneness. Remove from heat when ready, or move to the edge of the
grill (where there are no coals), to keep it warm.
thread the chicken and veggies on skewers (don't squish the chicken too
closely with the veggies -- it'll take longer to cook), then place the
skewers on the grill. Turn frequently, using a long-handled tool, and
brushing with marinade with each turn. After about 8 minutes or so,
check the chicken for done-ness.
8. Serve ribs, chicken and veggies
with a big green salad.
. laze . home.