A pork tenderloin is a good hot and fast cook.
I eschew (ooooo! Look at me with the fancy words) chicken breasts for chicken thighs which IMO are the proof of the existence of a benevolent God. Cheap, flavorful and so very forgiving. Had to overlook a thigh and since I usually have 20 different things going at once, I need that forgiveness. They cook fast but won’t go hockey puck on you if they spend an extra minute on the grill. I like to buy the big packs, divvy them up in dinner portions for the fam and add marinade so when they defrost, they marinate at the same time.
Made some last night that were frozen with teriyaki and decided at the last minute shrimp sounded good too and lookie there, there’s a bag right in the freezer. Soaked in a little old water to defrost while I put a CI pan on the grill to preheat smashed some garlic, peeled the shrimp and set to dry off a bit while I put the thighs on and added oil to the pan. Went back in for the garlic, butter and shrimp, added them to the pan and went back into snap the ends off of asparagus, coat with a little EVOO and season with SPOG.
Flipped the shrimp, flipped the chicken, grabbed the flat grill pan for a quick scrub and brought it and a hot pad out. Pulled the CI, added the grill pan to heat and set the CI on the stove to let carry over finish the shrimp. Grabbed a platter and the asparagus, threw the asparagus on the flat pan, pulled the chicken to rest and brought them in.
Put water in the microwave to boil for couscous, a little wine for the chef
and added the season mix to the water, then the couscous and soak for 5. Pulled the asparagus and it was plating time.
Sound like a lot, but this all took only about 20-25 min and that included heating the grill, during which I watered the plants and washed a few dishes in the sink.
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