More Hibachi Bounty
Posted
Mon, 06/30/03
Wilbert and I had another delightful excursion with our Hibachi grill.
Steak is a luxury for some, but I've found that marinating chuck steaks overnight makes the meat extremely tender. The process also lends a distinct rib-eye flavor to the cut of beef, and grilling the meat simply enhances it more. Part of the secret is the addition of a lot of garlic to the marinade either fresh then finely minced, or the nicely pungent pre-cut garlic from a jar. Instead of using a plate to rest the meat, I place the whole lot into a large, sealable freezer bag. The method also allows me to redistribute the marinade off and on the day before cooking.
Accompanying our steaks was fresh white corn on the cob, and one of my specialties, twice-baked potatoes. I made four potatoes; eating one of them, while Wilbert cleared up the rest. It was one of the most satisfying meals we've had in recent months.
The Hibachi is proving invaluable as summer wears on. Nothing fancy, mind you (we can't compare with monster grills containing all but the kitchen sink), but it's doing us nicely considering it's just the "three" of us – including Foofer, of course.
Tags:
Grilling
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