In our March/April issue we touched on what makes a great bar-b-que sandwich. Now, in preparation for summer… let’s talk about the fine American culinary art of grilling.
With the pending summer months, grilling out is the perfect way to keep your diet healthy for beach body season. Great flavor can be achieved with no additives, simply the smoky flavor of whatever source of protein you chose will tantalize and satisfy your taste buds. Unless of course, you’re a big fan of marinade, so that’s where we will begin this conversation.
Sure, you can find tasty marinades at your local grocer that could fit the bill. However, those are most likely chock-full of sodium and other preservatives.
Aren’t we grilling out to be healthy?
While there are plenty of recipes for flavorful good-for-you marinades on the Internet (and we are sharing our favorite), we went straight to a couple of local grill masters who offer their tips, tricks and favorite recipes.
This zesty marinade (with a kick) is the concoction of Zach Pritchett, an account manager at Systel Business Equipment. But don’t let the suit and sales expertise fool you. Pritchett is not a man who expects there to be dinner on the table at 6:00 p.m. sharp. He has earned chef status in his inner circle, always being the go-to guy for advice on preparation, dishes and recipes.
Pritchett prides himself on the following marinade, which brings a taste of the Orient to the palate. Aptly called “Asian Marinade” it is great on tuna, chicken, pork and beef. “I like this marinade because it is salty, tangy and spicy all at the same time. Plus, it goes great with everything,” Pritchett said.
Pritchett’s Tip of the Trade: “My best tip about grilling is not to rush it. The meat will be ready when it’s ready.”
1 tbsp toasted sesame oil
¼ cup reduced sodium soy sauce (or ideally Bragg Liquid Aminos)
1 lime (juiced)
1 tbsp fresh ginger (minced very fine)
2 cloves fresh garlic (minced very fine)
2 green onions (chopped)
1½ tbsp honey or agave nectar
To taste sriracha hot sauce or Asian mustard (you pick the “kick”)
pinch red pepper flakes
½ tsp black pepper
Combine all ingredients, toss in a ziplock bag, place in refrigerator and marinate the meat for at least two hours, but no more than 24.