Marinating

Yesterday I spent some quality time in the meat department of my local supermarket and followed this up by buying charcoal. My bill from Farm & Fleet was rather more than I thought it would be. Inspecting the receipt, it looks like cat litter is twice as expensive than I remembered it being and I had bought 250% more charcoal than I normally do.

When I got home, I marinated some boneless/skinless chicken thighs in a faux Southeast Asian marinade that had lemongrass in it. I grilled them up in the evening and served them with a glass of Lemongrass Pils from 3 Sheeps Brewing.

The chicken was quite tasty while the light body and big citrus-floral taste of the beer complemented the grilled meat and jalapeno slices very well.

My next project was to tweak my standard German grilling marinade for some pork chops.

I bought a silo of Köstritzer Schwarzbier and poured some into my mixing bowl. Then I liberally added Polish mustard and followed this up with a generous portion of Penzey's Bavarian seasoning blend. Pretty standard stuff.

The tweak was to add plum.

I mashed some of the plum pieces to try and liberate their Prunus essence. Tasting the marinade, I concluded that I had put in too much mustard. These chops will go down fine but the senf adding needs a lighter touch, I suspect. We shall find out, though, when the marriage of the flavors is consummated.