Grilling in the Summer is de rigeur, in the Winter grilling is special! A few projects culminated in a simple and tasty meal the other night.
A few days ago, I was continuing my foray into all grain brewing. I have been accumulating a lot of spent malted barley. Before it got dumped in compost, I grabbed a couple hundred grams to play with. Yes, as regular reader(s) know, I love the meatball in all its forms. Combining the coarsely ground thighs (200 g) with the hydrated spent barley (100 g), spices (salt, pepper, oregano, basil) an egg, couple T of milk (chicken, milk and grain - add some pork fat and we couldn't desecrate Kashrut more) and enough bread crumbs to keep it together, I formed them into patties and grilled them. I used a hot direct flame for a few minutes per side per patty.
These little grilled patties were very nice and even better as a leftover. I served them with a simple pilaf, asparagus and a dipping sauce of labne, water, lemon juice, crushed garlic (trace), honey and salt.