Urban BBQ

by Paulette Licitra
(Page 2)

We got the great idea to buy a hibachi and set it out there between us. Our first (and last) grilled meal was filet mignon. This tiny, but tall, cut of meat sat smoking on the grill (for a couple of hours) while inside we amassed a rather boring salad and plain boiled potatoes. It was not as bad as it sounds, but not great.

Many years, and lots of charcoal and propane later (I rounded up new friends with terraces and backyards), I know the secret ingredient to great grilled foods -- MARINADE!

Marinade, you say? Nah! Just throw a burger, a chicken, or some shrimp on the grill and it's terrific without any MARINATING. Oh yeah? Go ahead, have a mediocre grilled meal, or follow these simple suggestions and have an exalted culinary experience!

Here are three marinades of distinctly different personalities. Let foods marinate for at least two hours, but overnight in the refrigerator is best. Mix the ingredients in a bowl, put the foods to be marinated in a large zip-loc bag, then pour in the marinade and seal.

Leftover marinade used with meat and fish should not be used as a sauce -- bacteria from the uncooked food could be lurking.

VINAIGRETTE MARINADE

1/2 cup olive oil
5 tbsp balsamic vinegar (or tarragon)
2 sprigs fresh oregano (or 2 tsps dried)
1 sprig fresh rosemary (or 1 tsp dried)
2 garlic cloves, crushed
juice from 1 lemon
2 tsp sweet paprika
salt and pepper to taste

This is great with chicken, fish, and shellfish (shrimp and scallops). It's also wonderful with vegetables. Slice zucchini or eggplant -- cut on the diagonal to get a larger slice so it's easier to handle on the grill -- shake off the marinade and just lay on the grill. Of course, the vegetables will take less time to get that lovely golden color with black grill lines going across. Chicken cooks best over hot coals, not a high flame. Turn the pieces often to avoid the skin burning before the meat cooks. Shrimp and scallops are easier to deal with on skewers.

SOY SAUCE MARINADE

1/2 cup soy sauce
5 tbsp worcestershire sauce
1 small onion, grated
2 garlic cloves, crushed
2 tbsp balsamic vinegar
2 tbsp freshly ground black pepper
juice of 1/2 lemon

Try this marinade with pork, especially spare ribs. It'll be great for steaks -- remember skirt steak? Where'd that go? Anyhow, skirt steak would do this marinade great justice. Vegetables work well here, too -- for that matter so would chicken. Marinate some whole onions, grill them wrapped in foil to get them soft and tasty, then take them out of the foil and let the outside skins get slightly charred. Yum!