As summer approaches, I loathe cooking indoors most nights. Where we live the cost of electricity skyrockets from 5-8pm, and I am not about heating the house up just so we can run the A/C harder. Nope. Why even? Last year at the end of the summer sales, the BBQ I had been eyeing for 2 years went on sale and I convinced the Hubs that I had to have it so I could make it into my outdoor kitchen. You will find me cooking almost anything on that bad boy.. Pizzas lifted up with bricks, veggies from the garden, and even bacon for BLTs on the side burner when food just sounds terrible and temperatures max out at over 110° F Recently I have been craving red meat. The biggest craving has been for garlic-citrus marinated meat which just happens to be perfect because we are swimming in citrus between all of our trees. Ingredients-5 large garlic cloves - minced 1 lemon - zest removed, then cut in half and juiced 2 T soy sauce 1 1/2 EVOO 1 t Worcestershire sauce Fresh thyme Fresh oregano 1 t each salt and pepper Directions
If you have any patience at all, 24 hours is like a miracle for the flavor, but we all know I don't think ahead like that. A craving is a craving! Get in my mouth NOW! We like to pop the meat onto a scorching hot bbq, turn it way down low and pull it off when the digital probe thermometer yells at us that the internal temp has been reached. The USDA says that 145 °F (62.8 °C) and allowing to rest for at least 3 minutes is best. We like to go for a solid 140 °F and rest for 10 minutes under foil to let the juices redistribute. Did you try it? Let me know what you think!
Xo, Michelle
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AuthorI'm Michelle, and I've got a full plate! As a full-time dietetics student, step-mom, wife, study coach, and tutor in my late 30's, some days I'm barely scraping by. But, no matter what is on my plate, it's always gluten free! Categories
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August 2020
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