I'm loving the summer BBQ season.
One evening from last week...
Jason came home from work early enough to start a fire on our Santa Maria BBQ Grill and have dinner together. This time, I got flat iron beef and salmon. I marinated the beef in Japanese-style sauce overnight. For the salmon, I simply seasoned it with shichimi pepper and salt.
Here's my "standard" Japanese BBQ marinade
(for 1 pound of meat)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sake
1 tablespoon brown sugar
1 teaspoon doubanjiang (hot bean paste)
1 teaspoon sesame oil
1 clove garlic, grated
1 small knob ginger, grated
1-2 green part of scallion
Simply whisk together all the ingredients.
Once one side of the beef is nicely browned, I flipped over the meat and covered both meat and fish with a lid. (You don't need to flip the fish...fish will cook with the nice smoke-heat.)
The total cooking time was about 10-12 minutes. The aroma of mesquite wood was really nice.
Itadakimasu:-) Both the meat and fish were perfectly cooked. I was so happy.
