Memphis in May - So many things to get together still. We hire a company now to do the flooring and tent that will be ready this weekend. We used to do this ourselves but we are either older or smarter. They also supply the tables and chairs. We will arrive on Tuesday with our cookers / refrigerator and start the "move in process." Wednesday we'll finish the landscaping in front of our booth. Right now it's all about gathering up our "BBQ Stuff" which seems to fill more and more storage totes every year. For the next few days I will definitely stay away from pork. Last night we went grilled chicken thighs in Mojo marinade with black beans / rice (recipe another time) and grilled asparagus (perfect in-season right now).
Here's a shot of the dinner and sharing the marinade
Mojo Marinade
- Coupler of dashes Olive Oil
- 2 small Shallots
- 1/3 cup Orange juice
- 1/3 cup Lime juice
- Dash of Chili Powder
- Salt & Pepper
Dice your shallots into little pieces and cook in oil w/ chili powder until soft
Add juice and heat to a slow boil
Turn off and add S&P to your liking
Cool and then marinade your chicken or pork for at least an hour but preferably 2 to 3 hours
Grill and Enjoy!
