A Mighty Fein Marinade

Today's entry comes via Death Toll Scholl

Thanks to the power of Facebook, I was recently united with a high school classmate-turned-chef – Tim Fein. He suggested that his marinade recipe would hold up at any grilling event and could be used with any meat. I wondered if this marinate would really stand up to Man B Que standards so I decided to try it out on my new grill.

The Setup


A Fine Fein Marinade

3 c v8 juice
2 shots whiskey (2 oz.)
2 tbsp balsamic vinegar
1 tbsp honey
¾ c oil
2 cloves garlic, minced
2 tbsp minced shallot
2 limes, juiced
3 tbsp of minced fresh cilantro
Salt and pepper

Cooking

Combine all the ingredients in a medium bowl, then apply to whatever you deign to grill. I applied it to shrimp, but think it would be a great chicken and beef marinade as well. I also grilled the shrimp skewers with some good corn on the cob - a prospect which is only going to improve as the weather improves and we venture into Illinois sweet corn season.

1. Shell, de-vein, and remove head from shrimp. Marinade shrimp for at least 30 minutes prior to grilling. Soak skewers if using wooden skewers.

2. If you haven't already, skewer the shrimp, allowing for even spacing between individual shrimp. Do not pluralize shrimp as "shrimps," because that is a fool-ass thing to do.

3. Shuck the outer layer of the corn, remove the silk, and soak in water for a few minutes.

4. Get your coals ready in a chimney starter, like so:

5. And set up your grill for indirect grilling, like so:


6. Remove your corn from the water and shake off excess.

7. Oil your grill grate and place corn over the direct heat, allowing for a couple of minutes per side before placing skewers over indirect heat.

8. Grill the shrimp 1-2 minutes per side, until pink.

9. Remove corn and skewers from grill, enjoy your feast of food with built-in handles.