I found a dreamy new book, ‘Marinades’ by Lucy Vaserfirer, and it seems as though most of her marinades will work to have ready in the freezer. I have about 4 bags of marinating meat presently waiting for the barbecue, this just happens to be the first we’ve tried – with extra thick pork chops (that Brock barbecued perfectly!). This would work just as well with chicken, I would use 4 large breasts or maybe 8-10 thighs.
Scarborough Fair Marinade
1/4 c. olive oil
2 T. dry white wine
1 clove of garlic, minced
1 T. fresh parsley, chopped
2 t. EACH fresh sage, rosemary AND thyme, chopped
4 to 6 thick pork chops of similar size (or chicken thighs or breasts)
salt and freshly ground pepper for cooking
Add the olive oil thru thyme to a large (freezer) Ziploc bag and squish it all around to mix, then add in the meat you’re using. Seal tightly, squeezing out as much air as possible, and refrigerate for at least a couple of hours to overnight, or put it all into the freezer until you wish to use it.
When you’re ready to barbecue, heat the grill to medium-high, sprinkle the chops with salt and pepper, discard the marinade, and cook for a few minutes per side until the inside is barely pink. Brock says that the ideal is to remove the chops when they are at 135 degrees, cover them with foil and allow them to rest and come to 140-145 degrees. The meat was divine, Brock has some serious barbecue skills. We enjoyed ours with some Applesauce and Beet and Barley Risotto.