AtNigeria

This is a easy way to make Korean BBQ . You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time. Ingredients ¾ cup soy sauce ¾ cup water 3 tablespoons white vinegar ¼ cup dark brown sugar 2 tablespoons white sugar 1 tablespoon black pepper 2 tablespoons sesame oil ¼ cup minced garlic ½ large onion, minced 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones) Directions / Instructions Checklist Step 1 Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better. Step 2 Preheat an outdoor grill for medium-high heat. Step 3 Remove ribs from the marinade, shake off ex

Fast-off-the-Grill Chorizo Quesadillas Description Chorizo is a flavorful Mexican sausage that can be found in specialty grocery stores and some large supermarkets. This is a great starter for your outdoor gathering. Ingredients 3/4 pound Mexican-style pork chorizo sausage 5 flour tortillas (10-inch) 16 ounces refried beans (black bean) 1/2 pound colby cheese (shredded) 1 cup fresh cilantro (loosely packed) olive oil (For brushing) 1 1/2 cups tomatillo salsa (store-bought, see cook's note) Directions Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Sauté the chorizo until browned and cooked through, about 5 minutes. Using a slotted spoon, remove the chorizo from the skillet to a plate. Arrange 5 tortillas on a work surface. Spread about 1/4 cup refried beans evenly over half of each tortilla, leaving a 1/2-inch border. Scatter about 1/3 cup cooked chorizo over beans. Scatter a generous 1/3 cup of cheese over top. Divide a