ForumGarden

Well, I've just finished testing a new idea I had and it worked very well, so I'm sharing.

I shop at Sam's Club and buy boned, skinned chicken breasts in large packages, freezing them in smaller bags. I usually thaw, marinate and then grill them.

Recently, I had the idea to pre-marinate them BEFORE I froze them. I had 15 pieces of chicken, so I put five each in a heavy-duty freezer bag. I made three marinades (one chipotle chili, one rasberry/chipotle and one simple basil/garlic/olive oil) and poured them into the bags. After I'd marinated them overnight in the refrigerator, I froze them.

Today I thawed one and tried it....excellent! Now, I can start thawing a bag in the morning and have it ready to grill by evening, when I get home.

I don't know why it never dawned on me that I could do this ahead of time....(smacks herself on the side of the head.)

ANYTIME I've got the grill going, I marinate some vegetables in a simple olive oil/garlic/herb mixture and grill them, too. Then I've got really good things to add to salads during the week.

Mushrooms, asparagus, red/yellow Bell peppers, zucchini, crookneck, pattypan, whole ears of corn in their husks and even sliced Japanese eggplant are all good grilled. I have a grilling pan which looks like a cookie sheet with holes in it. The vegetables don't really have to be turned on it and they don't fall through the grill.

Add these to some mixed greens and you've got the basis of an easy salad.

scribbling to take notes and steal idea!!

thanks hunni

That is so cool, Lulu! Great idea.

I marinate bonless chicken breasts or boneless pork chops in Chiavetas for about 24 hours before grilling or baking. tastes really good.

What's chiavettas? Is that the little sprouts that grow on a chia pet?

Yup, Lulu, I read about that method a while ago and I can't wait to try it once I move into the new place (where I'll actually have room to do all this).

Question: how do you marinate corn? Do you stick the whole thing in marinade? I've never heard of that, so I'm sorry if you meant just grilling the corn, but it sounded like an interesting idea :-3

Zapata wrote: What's chiavettas? Is that the little sprouts that grow on a chia pet?


It is a BBQ marinaide..vinegar based, with some seasonings. I think those who are familier with Speidie ..it is similar, but not really the same. It is local to the northeast, I guess....but here is a link. http://www.hotshoppe.com/productPage.as ... =MARINADES

Felinessa...I didn't explain that very well, did I? You can grill corn "as is" in the husks or you can pull back the husk, remove the silk, rub it with lime/butter/chili powder and replace the husk. Or you can remove husks/silk, season with butter & wrap it in foil before grilling. It all works.

Lulu2 wrote: Felinessa...I didn't explain that very well, did I? You can grill corn "as is" in the husks or you can pull back the husk, remove the silk, rub it with lime/butter/chili powder and replace the husk. Or you can remove husks/silk, season with butter & wrap it in foil before grilling. It all works.


Didn't I read somewhere that you need to soak the corn, husks and all, in water before grilling? Or am I just dreaming that up??

Lulu2 :-4

My brother-in-law used to own and run a canteen truck. He tought me the trick of premarinating before freezing.

It is a super idea :-6

Lets have our North East gathering when Criss is well...it can be a welcome back party. We can just have a cookout. Cher...you can bring stuff for a clambake, right? Or at least some Boston Baked Beans.