Handy Hints for
Barbecue Grilling:
· Be organised: have everything you need ready and at hand
before you start grilling - Go through your food plan; think food
ingredients, marinades, seasonings, equipment and tools. Cover
food to protect against flies and sun.
· Don't use a fork and never stab the food when turningit
is best to use a pair of tongs to grip and turn. When you stab
the meat with a fork, you will allow tasty juices to drain away
into the fire which then can spit and develop aggressive flames.
· Food cooks faster under a covered grill
· You don't need to marinate tender cuts of meat overnight;
they can be marinated in as little as 15 minutes! Less tender
meats need to be marinated at least 6 hours.
· If using wooden skewers, soak in water thirty minutes
before using so ends won't burn during grilling time.
Beer-Marinated Chicken Tacos
Thanks to Weber
barbecues
For the marinade:
A little less than half a pint dark Mexican beer.
2 tablespoons dark sesame oil
2 tablespoon finely chopped garlic
2 teaspoon dried oregano
1 teaspoon course salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne
6 boneless, skinless chicken thighs, about 4 ounces each
For the guacamole:
2 ripe avocados
1 tablespoon fresh lime juice
¼ teaspoon course salt
6 flour or corn tortillas, 6 to 7 inches in diameter
To make the marinade: In a small bowl whisk together the marinade
ingredients.
Rinse the chicken thighs
under cold water and pat dry with paper towels. Place them in
a large, plastic resealable bag and pour in the marinade. Press
the air out of the bag and seal tightly. Turn the bag to distribute
the marinade, place the bag in a bowl, and refrigerate for 2 to
4 hours, turning the bag occasionally.
To make the guacamole: Cut the avocados lengthwise around the
pits, twist the halves apart, and remove the pits. Scoop the flesh
into a medium bowl. Add the lime juice and salt. Using a potato
masher or the back of a spoon, mash the ingredients together.
Cover with plastic wrap, placing it directly on the surface to
prevent browning, and refrigerate until about 1 hour before serving.
Remove the chicken
thighs from the bag and discard the marinade. Grill the chicken
thighs over Direct Medium heat until the meat is firm and the
juices run clear, 8 to 10 minutes, turning once halfway through
grilling time. Transfer the chicken to a cutting board and cut
the thighs into thin strips.
Warm the tortillas
over Direct Medium heat for about 1 minute, turning once halfway
through grilling time. Pile the sliced chicken inside the tortillas.
Top each taco with a spoonful of guacamole. Serve warm.
Makes 4 to 6 servings
Pour a glass of soft red wine with lots of fruit, such as a California
Pinot Noir.
A dark Mexican beer
tastes just right for this grilled apertiser
