Tongues of Flame Barbecue

We have four pounds of chicken, three pounds of shrimp, three pounds of lamb riblets, just over four pounds of a butterflied leg of lamb and six pounds of chuck steak sitting in our fridge right now, marinating.

Our church is coming over for our second annual Pentecost Tongues of Flame Barbecue. Last year's was such a success, and we had so much fun, that we decided to do it each year. Pentecost kind of snuck up on us, though, because my day timer doesn't have it on the calendar (they are probably not Christian or Jewish) and it's a moveable feast. We did not have time to plan for a talent show (because of the gifts of the Spirit bestowed on that day), but we are going to have one on the campout in June.

Anyway, the meat. The chicken is in a pseudo-teriyaki marinade with soy sauce, brown sugar, sesame oil, Sprite, garlic, ginger, scallions, salt and pepper. The lamb is in an herb marinade, olive oil, garlic, chives, rosemary, thyme, oregano, parsley, mint, salt and pepper. The shrimp is in olive oil, white wine, beer, red pepper flakes, thyme, oregano, salt and pepper, worcestershire sauce and something else I can't remember at the moment. The riblets are in lemon juice, olive oil and authentic Greek salt and msg, aka Cavender's Seasoning. The chuck steak is actually not marinating. It is in the fridge awaiting the salt and pepper and slow cooking in the oven. We don't have a smoker and it is too tough and thick to cook on our grills, so oven it is, but we really like it this way.

I will have a full food report Monday, as it is potluck. I know that there is a blueberry pie coming, and bratwurst.