Some nice bone-in ribeye steaks that I am marinating in merlot and garlic.
I have four nice salmon steaks that I will cook over direct charcoal (5 mins meat side down, 7 mins skin side down) in our traditional Weber grill. I will serve Uncle Ben’s rice mix, with an extra cup of Minnesota wild rice, cooked in our Japanese rice cooker (it never fails.) A salad with Mennonite tomatoes will accompany the meal.
“merlot”
Interesting.
Same here, except I added a splash of balsamic vinegar to the marinade. Also, I'm using my favorite "camping wine" (screw-cap) - Fess Parker's Frontier Red (a blend of varietals, heavy on the Syrah). With a pic of the late Mr. Parker on the label - decked out in coonskin cap - it seems the perfect accompaniment for black powder smoke. :-)
I tossed a sprig of fresh rosemary into the marinade, too.
....liver with some fava beans and a nice Chianti.