Asian Barbecue Glaze

Anything added to the meat to make it mo better.

Moderator: TBBQF Deputies

User avatar
PatioDaddio
Pilgrim
Posts: 25
Joined: Wed Feb 24, 2010 6:44 pm
Location: Boise, Idaho
Contact:

Asian Barbecue Glaze

Postby PatioDaddio » Sat Mar 06, 2010 7:13 pm

I made this glaze today for some salmon that will be cedar-planked on the
grill for dinner tomorrow, so I thought I'd post it.

Image

As the name implies, it's an Asian-inspired glaze that is great on anything
grilled where a little sweet-and-sour eastern influence is welcome. The
cherry preserves and hoisin sauce work magically together, and the white
pepper adds a bit of a spicy finish. It's simple, but it does incredible things.

Ingredients
3 Scallions (green tops only), washed and sliced thin
1/3 cup Cherry preserves
1/4 cup Hoisin sauce
1/4 cup Mirin
1/8 cup Seasoned rice wine vinegar
1/8 cup Water
1/8 tsp Ground ginger
1/8 tsp Ground white pepper
10 drops Sesame oil

Method
Add all of the ingredients, except the water, to a small sauce pan.

Put the pan over medium heat and bring just to a simmer.

Let it simmer for five minutes, then remove from the heat.

Put the sauce in a small bowl or jar and add the water.

Blend with a stick blender for just a few seconds to get rid of any cherry
chunks.

Let cool and use as you would any glaze, and enjoy!

(makes one cup)

-----

John

Return to “Rubs, Spices, Sauces, Mops and Marinades”

Who is online

Users browsing this forum: No registered users and 1 guest