The long weekend in May is the perfect time to fire up your grill and get cooking. Looking for a little bbq inspiration? Look no further, I’ve got you covered.
Every outdoor chef needs a great marinade for grilling. Here is a quick and easy one to get you going.
Lickety Split Marinade
1/4 c soya sauce or gluten free tamari
2 tsp garlic powder
1/4 c water
1 tsp raw or brown sugar
2 tsp white vinegar
Add the ingredients to a small glass jar. Place the lid on jar & shake. Pour over steak or chicken and marinate in the fridge for 4 to 6 hours. You can also marinate large portobello mushrooms for about 1 hour before grilling.
One of my most favourite tools for the bbq is a heavy duty grilling basket. This gets used most often at my house for grilling a pile of veggies. For best success, make sure you coat your basket with a little avocado oil so that your veggies don’t stick. Avocado oil can handle high heat temperatures better than most olive oils. Be creative with your veggie selection. I’ve had much success with onions, mushrooms, bell peppers, zucchini, thinly sliced carrots, celery & snap peas. Watch your veggies carefully, stirring often and avoid charring them. Simply cut your veggies, drizzle a little oil, sprinkle with salt & garlic powder and let the bbq take care of the rest.
Here is to a weekend of good eats!