I had ten chicken legs to cook for Sunday's meal. They each got two slashes to allow the marinade to get deeper inside the meat. They were put in a zip-loc bag and refrigerated for about 8 hours.
Provencal Marinade
1 C Fat Tire ale (may use any beer or white wine)
1/3 C EVOO
3 T whole grain mustard
3 T white wine vinegar
2 T herbes de Provence
5 cloves garlic, minced
2 tsp kosher salt
1 tsp crushed red pepper
This meal had a marinated appetizer as well. Grilled artichokes that I posted yesterday.
I also had an eggplant to grill so I cut that into 1" rounds, salted and set in a collander to drain for 30 minutes. Then made up a marinade for this eggplant. Which is as follows. ..
1/3 C balsamic vinegar
3 T EVOO
3 T fresh basil, chopped
1/4 tsp fish sauce
This was mixed well and poured over sliced eggplant, and left to soak in while the coals were started.
When ready the Vortex was filled and a hickory chunk placed atop. Chicken was put on and turned occasionally until an IT of 160F was reached . Eggplant slices were put on and browned. Finally all finished and we had a fine meal that included more of my dearest's kale salad. It was all wonderful!
A very tasty Sunday meal!
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