Jimi's Teriyaki Grilled Meat for Hungrie Minds

Dear True of Heart,
     This is the first in our "Time to Cook!" series, in which we explore the neglected connection between music and food. Each entry will pair a recipe with a song to be played while preparing and/or eating the fruit of said recipe. We start with a set of general meat grilling guidelines that are a

simple ticket to the tastiest grilled lamb to ever hit our palates:

1) Obtain the ubiquitous Kikoman Teriyaki.  Simply an amazing sauce for red meat and chicken, but especially red meat. Sheeze, it's good on red meat. You can use other brands of teriyaki sauce but note that some brands are thin and some brands are thick. The thick versions of teriyaki are absolute crap. If you hear there's a good version of thick teriyaki, it'll still only be improved crap. Make sure the teriyaki dances in the bottle like water. Oh, so good.

2) Press freaking loads of fresh garlic into the teriyaki and let the two marry up for a bit of time. Then marinate your prize for however long, ideally about a half hour. Save the remaining solution to pour on the meat before flipping.

3) We usually put the meat on the grill on one side for about 30 seconds to sere the meat doors shut, locking in the juices. Then we pour on the remaining marinade and flip to cook second side.  We never pour the sauce on the meat after flipping and never, ever flip more than once

To wash it down, the beast likes it red with a cabernet franc or sauvignon to accompany, or any Italian red from September through June. Finally, to complete the experience, this meal should be paired with the Jimi Hendrix Experience's instrumental version of "Bold as Love" (link below). It's a little reminder from Uncle Jimi that we all have wings.