It has brought back summery weather to Switzerland though. This inevitably brings out the Weber Grill in this part of the world. I have had BBQ for dinner two out of three dinners so far.
I am not a big fan of repetition. Although I am very well aware, that BBQing is not a specific dish but a preparation method, it does lend itself to just giving the favorite recipe another go... every weekend. :-)
The only thing that helps is having a vast array of standby marinades/sauces/what have you, to keep things from getting boring.
This variation covers two very important aspects; quick and easy. I love making it, when I am invited somewhere and want to give my protein a little bit of extra flavor.
It needs all of two ingredients:
a couple of cloves of garlic, peeled and chopped or even pressed
and liberal quantities of soy sauce.
That's it.
Make sure your meat is evenly covered with the mixture on both sides, let it marinate for at least 20 minutes and you're good to go.
Grill to your liking and enjoy.
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