This marinade is so simple and so easy that it’s crazy that it tastes as good as it does. And there’s not much more to say about it… so… I have so many pictures here that I need to find something else to say to make the words last… so… why don’t I just dive right in there and start a controversy? Someday, if I ever have a lot of readers there will be flame wars in the comments, but for now I appear to be a petty despot who can say whatever I like in this little realm of my blog-kingdom.
Here we go: I don’t really like grilling. Ack! I know! What did I just say?! But it’s true. While I will grant you that there is something magical that happens to a good quality hot dog skin when cooked on a grill, generally speaking I just find the whole thing a hassle. First of all, you have to go in and out, and in and out, and in and out the whole time you are cooking to get to the grill itself. Drag.
Next, you have to clean this enormous thing afterwards without being able to run it through your dishwasher! Lame. Not to mention the fact that unless you are super well skilled at grilling it’s often impossible to get the temperature right so that it will not char your food on the outside while leaving it raw on the inside. Gross. Oh, and do you realize that scallops stick to the grill and then fall off into the grill never to be seen again?
Perhaps, some will say, I need to learn better grilling technique. Perhaps, you are right. However, I’d like to add to the list of ‘grilling lameness’ that standing by the damn thing makes me sweat like some sort of farm animal and I ain’t devoting time to learning under those conditions. I have a broiler. Which is an upside down grill. I’m cool with that. Now, on to the recipe.