Here’s a quick marinade I came up with last night.
Mix together in a medium bowl:
- 4 tsp Chipotle Tobasco
- Juice of 1/2 lime
- 2 tbsp Orange Juice
- 2 cloves garlic, crushed
- 1 tsp sugar
Make several shallow slices in the skin side and place in bowl and turn to coat:
Let merinate at least 10 minutes but probably not more than an hour. Grill or broil.
Mix all but chicken in a bowl or ziplock bag. Add chicken and marinate for at least 10 minutes. Cook on grill or broil.
In just a short amount of time all the flavors of this marinade come through quite nicely. The fresh lime helps a lot and I would not substitute bottled.
cooking, recipes, grilling
After months of planning and weeks of construction, on New Years Eve, 2005 Alan’s Bar Monkey finally made its debut.
I have updated the Bar Monkey image gallery with more photos from the construction, testing and first night of use.
The first night was a limited success. The Bar Monkey made tasty drinks, and calibration was easy, but due to gas leaks in the caps we ran out of gas after only two rounds of drinks.
So we’re currently experimenting with different methods of making caps. The original design used hot glue, but leakage has been a problem. Alan attempted to seal these leaks with silicone sealer but this didn’t help much.
The most recent attempt was made with 30-minute epoxy. Most of us held that this had a better chance than other methods we have tried, but actually failed completely. It seems that polyethylene (which the tubing is made from) is extraordinarily difficult to glue.
So we’re back to the drawing board for caps, but check out the image gallery for pics of the unit in action. There will be more to come.
As time allows I will be posting more info on the construction process and some better pics of the finished unit. Also check out my other stories on the planning process and the relay assembly.
drinks, cocktails, alcohol, bar, bar monkey, electronics, drink, cocktail, alan baker