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Quick Fix |  Teriyaki-style Barbecued Meats and Veggies

The 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 grill.


1 cup soy sauce
1/2 cup sugar
1/4 cup wine
3 stalks scallion, chopped into 2" long sections and smashed (optional)
2 thin (1/8") thick sections ginger, smashed

1.5 lbs. spareribs
1.5 lb. boneless chicken thighs
3 bell peppers, preferably in assorted colors
1.5 lbs. button mushrooms
3 small onions

1 hour

serves 6-8

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).
2. Slice 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 cubes.
3. Place 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.
4. Cut 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).
6. Place 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.
7. Meanwhile, 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.


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