So I was headed in the direction of feeling good and excited that I was making this big sware of food for my fam. There was BBQ bacon wrapped asparagus, Asian beef skewers on the BBQ, and rosemary ciabatta bread, all something I could "Q". Ok, I confess, my hubby does the BBQ'ing around here, its no secret and i'm not afraid to admit failure when I see it. In other words there have been epic failures with me and the "Q". That is to say we aren't on the best of terms these days. 
Amazingly I was able to make a pretty good flank steak on the BBQ while my hubby worked. I was proud of myself and feeling confident that I knew what I was doing.  Since my hubby started a new job he has been gone like 13-14 hours a day. How can I wait for him to BBQ right? Well with my new found confidence and the skills, so I thought, to "Q", I can handle this...right?
I set out to make my marinade, actually marinate (yes that is a good feat for me). I do everything right. I get all the prep work done, from the foil lined pans to the putting oil in the marinade so the meat won't stick on the grill trick. Oh, ya I'm on a roll people!
My asparagus is coming along nicely. Looks beautiful!!
See, nice right?!
I get my kabobs on the grill and all is going well. My chest is puffed with pride like a proud peacock! Just then, the hubby arrives home. YES he knows I have great culinary skills, now he can see I have got the ol' BBQ'ing down! (happy dance)
I'm doing such a great job hubby decides to take a picture of me grilling!
I'm getting excited as everything is progressing nicely...now we shall add the beautiful, lovely bacon wrapped asparagus to the top grill.
I add them and close the lid. Walk inside to take the pan, come back out cheerily and notice...wait..what is all that SMMMOOOKE???!!! Crap, karma has come back to bite me again. I open the lid and see the bacon is practically black and, well, ya the grill is on fire!! Nothing major folks, no worries. A little blowing action from my hubby and a wet paper towel do the trick. I wasn't savvy enough to grab the camera (or too embarrassed, cough cough) so I don't have any "real" pics of the damage. But in the next photo you can see on the bottom rack, the complete annihilation of my beautifully bacon wrapped asparagus and the fire which still is burning...OH but the bread is lovely right?!
Thanks to my hubby for finishing the asparagus and trying to make the best of it...You know, I'm not really in the mood for BBQ anything right now. I think I'll stick to the oven & stove top :D Lesson learned; Monica 1, BBQ 10
Picture
Here is the finished product. The asparagus, surprisingly tasted good! Thanks honey!
 
 
Coconut Lime Chicken Tenders
  
2 limes, zested and juiced
1/4 cup coconut oil
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger
2 garlic cloves, chopped finely or on microplane
1 teaspoon kosher salt
4 chicken breasts (About 1 lb) cut into 1-inch wide strips
1 1/2 cups Panko breadcrumbs
2/3 cup coconut shredded
3/4 cup flour
salt and pepper to season flour
2 eggs, beaten with 4 tablespoons of coconut water
Oil spray, doesn’t matter what kind

DIRECTIONS:
1.  In a bowl, stir together lime juice, zest, coconut oil, ginger, light soy sauce, garlic and salt.  Add the chicken strips and stir until they’re completely coated with the marinade.  You can also pour the marinade with the chicken strips, into a Ziploc bag, which is what I did.  Marinate for 4 to 5 hours at the most…stirring the strips in the bowl of marinade or squeezing around the bag every hour to an hour and a half to ensure even marinating.

2. Line a large baking sheet with foil sprayed lightly with oil. Mix the flour, salt and pepper in one bowl, the beaten eggs and coconut water in a second bowl, and the Panko and desiccated coconut in a third bowl. Remove the chicken strips from the refrigerator. Preheat oven to 450 degrees F.

3. Lift up each chicken strip and shake off some of the marinade so it isn’t overly saturated. Coat each chicken strip in flour, knocking off the excess, then the egg mixture and then dredge it well in the Panko & coconut mixture. Place each chicken strip on the oiled baking sheet and continue until all chicken has been coated.

4.  Lightly spray some oil on the breaded chicken strips, then bake for 20-25 minutes until golden brown.

Spicy Yogurt Dip
1 cup plain Greek yogurt
2- 3 tablespoons Asian chile-garlic sauce
1 small handful cilantro leaves, chopped
salt and pepper to taste

DIRECTIONS:
1. Mix all the ingredients together, then cover and refrigerate for a few hours for best results.