This is the last of the outdoor cooking recipes of the season.
I had planned on posting it before we left but life got in the way,
Think of it as a last chance to use the grill if you get a day or week of warm weather.
Or roast the pork or save the recipe for next year.
We … Continue reading.....
I usually can’t be bothered to make a marinade that requires cooking, but I found this in an old cookbook, Great Grilling, and decided to try it.
I made a few substitutions, using what I had on hand. If you don’t have mirin, use dry sherry and another 1/2 tbs of brown sugar. Use dark or regular soy sauce for … Continue reading.....
When we first moved to this side of the pond commercial barbecue sauce was not available. Now we have a choice of two: Heinz and Amora.
They taste alike.
I make my own.
Actually, I used to make my own when we lived in the US, too…. But not all the time.
I still have to go to the health … Continue reading.....
I may have mentioned that mon mari was taking a more active interest in cooking this summer.
Actually, he’s been taking a more active interest in the pre-cooking… finding marinades and brines for us to try.
Naturally, I modify them as I thinks suits us, but the underlying recipes have been great.
To this one, for example, I added a … Continue reading.....