(Photo: Guy Price, Meathenge.com
Our buddy Dr. Biggles is a grilling monster, even when the marinade ain't right. He says it was too salty, but you wouldn't know it from the great picture he sent along.
You do read Meathenge regularly, don't you. Shame on you if you don't!
Hey,Here's what I had for dinner. Not exactly last night, but quite recently.
After a busy day selling boat glue to pirates (no really) there's nothing simpler than firing up the charcoal grill with my Custom Charcoal (takes 10 minutes to get ready) and getting dinner done.
The other night was Bud's Custom Meat's Santa Maria marinated (read: salty) grilled over applewood charcoal. I'm sure I had some veggies to go with it, but they weren't all that memorable. Neither was the chicken. While I found the chicken to be an excellent Petaluma variety, the marinade was a salt lick.
Next !!!
Why do they make most marinades so frickin' salty? It makes me crazy, sheesh.
What did you have for dinner last night? Email me, we love hearing about successes and disasters, and believe me, we've all had plenty of both, right?
Seriously, "Dr. Biggles and the Salt Lick" should be a children's book.
HA!!! Julie. Maybe you and Biggles can collaborate.
I've been wanting to do a book for years. At first it was a Meathenge coffee table book. That recently lead to a printed underground zine/comic that featured Dr. Biggles cooking one of his recipes. I've got a friend who's a badass comic book artist and inker. And recently wanting to do a children's cookbook of some kind. Been thinking even more about it since a friend recently got a job as Senior Editor for cookbooks at a local world class publisher. Or maybe Owen would like to do it?
Plenty of ideas ...
As a comedian's grandfather used to say about his grandson. "That boy sure has a lot of quit in him."