- 4 large garlic cloves
- 1 teaspoon salt
- 1/3 cup dry red wine
- 1/3 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- top-round London broil
Again, cravings. Bought and cleaned the livers.
Bacon, slices cut in half. Place a liver in a slice of bacon and roll tightly. Place on a soaked skewer.Repeat…I had enough for the three skewers, and then for the Liver Pate’ (another post).It was raining so we baked these in the oven at 350 degrees for about 20 minutes…applied sauce when half way done. Turned, and sauced again (for about another 10-15 minutes).
I loved these. I do prefer them on the grill, and a little crispy (if not with some burnt edges). Family really don’t care for the gamy taste that the livers can have. I loved it. Perfect for my sleeve with a ton of protein.
We grilled the Cornish Hens the other day, and for a side, I had thought of making foil pocket potatoes. Well, after a very long day, we ended up just making pan fried potatoes (and will do the foil packets another day).
5 pounds Yukon gold potatoes, peeled, and chopped
1 onion – halved and sliced
2 carrots, peeled and chopped
Salt and Pepper to taste
Added the carrots and onions after the potatoes are partially cooked in the pan.
This was David’s plate and he loved them. I like my potatoes crispy, more of a crunch when you bite into them. These were soft, and favorable, but most certainly not crispy. Everyone has their preferences.
Every weekend in the Spring and Summer (so it seemed) my parents would grill out. We would have steaks, chicken and pork ribs. Mom would marinate them in the same basic recipe, and make the BBQ sauce.
Growing up, friends would benefit from this grilling as well. It was always good, and it seemed we always had plenty to share. I have been craving ribs for a while, and with my WLS it has been even stronger of a craving.
Tender, moist ribs would be the key to me being able to eat, enjoy, and process the meal. Grilling over charcoal was one key, and low and slow the other.
Once the meat is cooked almost through, apply the BBQ sauce. If your sauce has a lot of sugar in it, it will burn easily. So pay attention to your ribs turning and applying more sauce after each turn.
Remove from the grill, and cover with foil to rest about ten minutes or so. Then slice in between the bones.
These were moist, tender, and fully cooked with tons of flavor. I got to enjoy one rib, and a nibble (extra bit of meat without the bone), and two deviled eggs.
This satisfied my cravings for ribs, and just relaxing outside. I can also confirm that these will be enjoyed throughout this next week.
I love cooking with my oven especially when it is cold.
I love chicken drumsticks or chicken thighs. Dark meat is juicy, and is easier to process in my new stomach.
I love BBQ, well, store bought sauce, but I love the marinade that I have grown up with. My Mom and Dad used to BBQ every weekend.
Simple marinade used on everything growing up, from pork ribs to Cornish hens to chicken. McCormick’s Season Salt; Wishbone Italian dressing; and wine. Red meat use red wine, white meat use white or rose wine.
So we had a family package of drumsticks defrosted. So I marinaded them in the above for about a hour. Then to the oven for a simple prep. Foil lined baking sheet. Lay the drumsticks out, and bake at 350 degrees for about 45 minutes turning over mid way through.
Then sauce with BBQ sauce. Use your favorite sauce.
Coat one side, bake for about 15 minutes, then turn and coat the other side. Take the temp of the largest one to ensure proper temperature (165 degrees). Then enjoy!
We normally serve BBQ with rice and a vegetable. Tonight I had a drumstick and a 1/2 of an avocado. David had rice, and no vegetables. But I am prepped for lunch and dinner for the week. Thank goodness.