Hmm... they have a lot of good looking stuff... might have to grab some of that and a jar or two of apple butter.

Eff.

Shows they only carry it in OP.

I'm in Topeka.

And as exquisite as it looks -- I won't be paying double to have it shipped.

Lowey's marinades have yet to try a bad one. Also Salsa the hotter the better on chicken is great as well.

ROFL ROFL - reminds me of law school days. I too lived in an apartment, but it happened to be the PERFECT apartment for grilling. The first floor [a restaurant] was deeper than the second [apartments]. So right outside my bedroom window was a flat roof that was about 3 feet below my window sill. So I had one of those mini-Webers out there. Could go to the window, check on the food, then scoot back in front of the TV.

Yeah. It is a Foreman grill. Therefore it is GRILLING! LMAO

It beats eating out. So I can handle it for another 10 months.

I had some Aji sauce recently at a Peruvian restaurant in Costa Rica and it is probably the best sauce I have ever had. I can handle about any kind of spice but this had me sweating. Been trying to find a good recipe online and found the Aji peppers at a local Mexican grocer.

That'll work

I adjust the vinegar and sugar quite a bit, depending on what I'm making. I'll also toss in some solids (i.e. minced garlic) if it's going to be marinating for a while. The honey seems like a very nice idea for a substitution, so I'll give that a try.

Flank or iron steak marinade:

3/4 C soy sauce
1/4 C ketchup
1/4 C chopped onions
1 1/2 T sesame oil

Marinade steak for at least 4 hours in a ziploc, turning occasionally. Discard marinade and grill 6 minutes a side or less depending on how you like it.

Grill veggies of your choice on the side.

We like it sliced thinly, across the grain of course.

Everyone I pass this to loves it.

http://www.robertrothschild.com/Prod...spx?prodID=184

http://www.robertrothschild.com/uplo...over/19138.jpg

Here's a good sauce to pour over chicken and (basmati) rice:

1 can coconut milk
2T peanut or sesame oil
4T soy sauce
2t yellow curry powder
2T sugar or Splenda
1/2 t salt
1/2 t lime juice
1/2 t pepper (fresh ground)

Mix everything together in a saucepan and heat on medium until warm.

I like to add a splash of fish sauce to it

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I have an excellent marinade, too. It works especially well for beef. We use it to marinate boneless beef ribs and then grill them.

Crying Tiger Marinade

1/2 cup fish sauce
1T garlic
1t pepper
1t sugar
2T lemongrass
2T soy sauce
3T peanut oil
Thai chili powder to taste

Mix it up in a ziplock bag and marinate the meat (about 3 lbs works for this amount) overnight, turning the bag occasionally.

• 6 tablespoons curry powder
• 3 tablespoons coarse salt
• 4 teaspoons crushed red pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried mint
• 2 teaspoons turmeric
• 2 teaspoons ground ginger

Store in an airtight container.

It may be A1, but its damn good.

http://countrystore.tabasco.com/imag...2-original.jpg

I’ve been doing the healthy chicken thing for years now, so I’ve experimented quite a bit.

My basic chicken rub has:
• Garlic powder
• Paprika
• Basil
• Chipotle powder
• Black Pepper
• Crushed Red Pepper
• Seasoned Salt

If you are near a Penzey’s Spices place, get some Northwoods or Northwoods Fire; great on chicken. In a pinch I also like Montreal Spicy Steak rub.

The thing I don’t like about chicken is that the flavors don’t really penetrate, even with a marinade. So I have gotten into the habit of cutting the chicken into pieces before putting on a rub and cooking.

If you want to make it into a marinade, just mix the spices with olive oil.

Here’s a simple Asian sauce for chicken (no need to put anything on the chicken other than salt and pepper):

• Sugar
• Chicken stock
• Lemon Juice
• Soy sauce
• Corn starch

Simmer until thickened, serve with chicken and rice – instant Chinese.