cookout.

If the akins diet needs an endorsement, perhaps we could be their pin-up models. We had a little gourmet meat marathon on the grill. Lamb chops, tenderloin slices, duck breast, prawns, squid, the meaty Portobello mushroom and scallops. I can’t decide what was best. I just know, once we started, we just didn’t stop till we polished the plates. Perhaps we should start a poll to vote for your favourite piece off the BBQ.

My best experiment: the prawn marinate that everyone seemed to like. Try this for the next BBQ you have.



1 cup Olive Oil
½ cup Dijon mustard (I mixed whole grain mustard in as well)
1 tablespoon lemon
1 tablespoon Tabasco sauce
½ teaspoon of garlic

BBQing the duck took some trial and error to get it right though. It was marinated with honey and orange rind, but because of the honey, the skin just turned to a charcoal black just a minute after hitting the grill. So we sliced it thin, but that didn’t help either because it got too tough, so the final solution: slice it not to thin, not too thick, so that won’t burn so much and the meat is still tender enough. The residual duck fat that was left on the grill was a great additional flavour for the food too.

All in all, we had great food and some corona to wash it all down, so it was all good. We the akin converts, we love meat.