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July 2, 2012 By headchef
We are starting a grilling series the entire month of July. Summer is a great time to grill. I thought my Little Chefs could learn a few skills in preparing the foods for the grill without actually using the grill. They are not tall enough to safely grill. However at most grilling parties I have been to one person prepares the food and another actually does the grilling. My Little Chefs can learn the first part now and the second part in a few years.
Rhapsody for Red Meat is a marinade for any type of red target meat you would like to grill. I taught the Little Chefs to put the zip top baggie in a bowl to help it stand up right while filling. This way the bag is easier to fill and does not fall over and spill its contents onto the counter. This recipe does have a lot of ingredients! The Little Chefs measured so carefully then zipped the bag shut. Their favorite part was squishing the bag all over to mix all the ingredients together. The meat was then added in, zipped shut and kept in the refrigerator until later.
Little Chef Dad grilled the meat since our Little Chefs are not tall enough to safely grill themselves. Notice the Flirty Apron he is wearing, “My Grill’s Better Than Yours.” He loves funny shirts so he loves this apron!
Here are our beautiful steaks ready to consume! We served this meat with Baked Potato Bake.
Don’t forget to come back and link up for Fantastic Thursday!
Rhapsody for Red Meat
Alton Brown
Ingredients4 Tablespoons soy sauce4 Tablespoons worcestershire sauce2 Tablespoons red wine vinegar2 Tablespoons teriyaki sauce2 Tablespoons lemon juice2 cloves garlic, lightly crushed1 Tablespoon dijon mustard1 Tablespoon extra virgin olive oil
Target cut of meat
Directions1. Put all ingredients in a bag and shake. Refrigerate and marinade for 2-8 hours.
2. Grill as directed.
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