Simple food, nothing fancy, but the nice weather is good reason to fire up the grill. Being outside and paying attention to life is a good alternative to the news.
First up, steak on a budget. The local grocery store had boneless chuck pot roast on "sale" for $2.99 per pound. I picked one about 1.5 pounds. Chuck has great flavor, but can be a little tough.
A good technique is to make a dry rub with plenty of kosher salt, pepper, paprika, garlic and a bit of sugar. Rub it in and let it sit for several hours. The salt dissolves and makes a brine which tenderizes the meat as well as adding flavor. You may want to wipe the surface with a paper towel to remove excess salt before grilling. (I skip this step) Thin slices across the grain adds to tenderness.
Next Tandoori chicken - Indian style chicken marinated in yogurt and seasoned with a spice mixture. I used one container of plain yogurt. I added spices: 2 teaspoons each of salt, cayenne pepper, ginger, and a packaged garam masala mix.
Mix all together and put the mix in a large plastic bag. I added a dozen chicken legs. The package marinated in the refrigerator for 4 hours.
The chicken is typically cooked in a tandoor. A tandoor is a clay oven - charcoal grill. I used a little Weber.
A little chopped salad and a scoop of rice and peas made it a meal. Note the new blue plates.