posted on May 24, 2001 06:01:04 PM new
BBQ season is upon us and I just know there has to be great BBQ sauce recipes out there, so please share them!
I had a great one, very simple yet very tasty but damned if I can remember it. It had only 4 ingredients: Soy sauce, ketchup, I think mustard and I forgot the 4th. Does this ring a bell with anyone? It doesn't sound terribly exciting, but man-o-man! Mmmmmmm
posted on May 24, 2001 06:24:45 PM new
Try brown sugar as a sweetner ...
but gotta share. If you've ever been to TGI Fridays and had their Jack Daniels ribs or steak - it's to pig out and think you went to BBQ Heaven!
Guess what? They now have a Jack Daniels Grilling Sauce in the stores! 3 different types. Yummmmmm, yummmmm! Try the blue stripe label first, the #7 sauce. I promise you will love it! Brush it on during and after grilling and your senses will come alive. There's not real booze in it, just flavoring.
posted on May 24, 2001 07:25:35 PM new
Bless you for putting up something besides a political topic.
I BBQed yesterday, but it wasn't a meal I want to think about. I opened the grill only to find a colony of ants had made it their home. Unfortunately for them their home turned into a literal hell. Now before I grill again I need to clean out the the ceramic bricks by burning them out in a fire. I'll probably introduce the grill itself to a high pressure washing.
posted on May 24, 2001 11:22:44 PM new
The only time that I ruin a piece of meat with a Bar-B-Q sauce is when it's a cheap cut. Really good cuts deserve just a touch of salt and black pepper to enhance the meat's natural flavor.
I avoid store-bought Bar-B-Q sauces at all costs, simply because to preserve the sauce, they dump too much vinegar in. >>YUCK!<<
Teriyaki-Soy Coating
--------------------
mix:
* Kikoman Teriyaki Sauce or Lite Soy Sauce
* Brown Sugar - make it sweet!
* A couple of dashes of Whorchestire Sauce
* Fresh chopped Garlic
* Fresh Chopped Ginger
* 1/4 portion of good quality Saki (Rice Wine)
* Add Liquid Wood Smoke or Meskite powder, if desired
Cook on stovetop or microwave, bring to a boil, then allow to coem to room temperature. For Marinades, add water or a bit more Saki. For Coatings, like Bar-B-Que sauce, then add 3 tablespoons water to 1 tablespoon of corn starch mixed well to thicken the sauce.
Other Optional Ingrediants:
+ Oriental Plum Sauce
+ Chinese Hoisen Sauce
+ Chinese 5-Spice
+ SE Asian Chili-Garlic paste (small amount)
+ SE Asian Fish Sauce (Use Anchovery only)
+ Lime Juice if Anchovery Sauce is used to cut the taste
posted on May 25, 2001 12:17:21 AM new
I agree Borillar! Although I wouldn't go so far as to say 'ruin'! I adore a great BBQ sauce! Here is a great, quick, and not expensive one;
6 oz frozen concentrated orange juice
8 oz regular beer
16 oz bottle bottled BBQ sauce, not one with anything weird in it
Combine in small pan, simmer gently until reduced about half. Don't apply to meat until it's about half-done or less as it will scorch. Ideal for indirect or oven barbecuing, if used over open coals watch it doesn't burn! Sticky, sweet, tangy. I just use Kraft BBQ sauce in it, Hickory smoke flavor is good.
Mom, cookin' like yer granma, right outta bottles and cans!
[ edited by immykidsmom on May 25, 2001 12:18 AM ]
posted on May 25, 2001 04:32:12 AM new
IMO the only thing bbq sauce should be used for is chicken and ribs. Throw some hickory chips on the fire and smoke away.
We were so pleased to find it on the shelves a couple of weeks ago.