Originally Posted by
Buster Highmen
The marinade was the usual compl333tly random choice of bottles from the side of the cooktop.
They're never the same.
I know there was Marukan sweetened rice wine vinegar, garlic powder, salt, Vermont maple syrup, Trader Joe's Carolina Barbeque Sauce, some old pinot noir, pickle juice, toasted sesame oil, ground pepper, homemade raspberry jam.
At least.
I marinate the stuff for 4 hours or so, skewer it up, grill it, then deskewer into the pan of marinade and let that simmer on the grill for a couple of minutes. Somewhere in there I had a snort of Dalwhinnie. Then killed the remnants of a Newton chard before wading through a bit of Carneros Pinot with dinner.
Have a few last green beans in olive oil with.