I’m grilling up my first Flannery pinwheels tonight…anything I need to know about them for wine consideration? I have read on “that other board” that the marinade isn’t that powerful, so I was just gonna pull whatever I normally would if I were grilling a steak.
ok…you guys were zero help on the wine front! ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Muddling through with an 05 Outpost Howell Mtn Zin.
The pinwheel was great…another fantastic QPR from Bryan. Next time, I might unroll them and grill on a hot fire instead of the pinwheel. There was a lot of internal fat that I would have liked to exposed some fire to.
Kent, sorry about not responding sooner as I didn’t see this thread.
Sound like you picked a decent wine to pair with the pinwheel. Personally, I like to get an entire skirt to marinate it myself and grill in large chunks. Zin or domestic syrah is a perfect match.
I think I saw a note from you on eBob about getting your skirt from Bryan as a whole cut, which I think I will do next time. The flavor was great, but I’m not sure that the Korean marinade really brings anything to the party. I would probably rather marinade myself as you do.
Honestly, it really didn’t tickle my fancy either. But, according to Bryan he cannot sell enough of them at the front of the store, so somebody out there likes them. I do a simple one hour marinade of equal parts Korean soy sauce, fresh lime juice, EVOO along with a couple of TSP of granulated garlic and ground black pepper. If you like some heat, I would put in some Sriracha to kick it up. I cut the whole skirt into three equal parts and only give it a couple of minutes per side over the hottest fire I can make.
I basically do the same thing with the addition of grated fresh ginger.