Post by snipe67 on May 28, 2010 4:56:39 GMT -5
Ingredients and Procedure on how to make
grilling with Teriyaki Sauce
2 cups soy sauce
1 cup sugar
1 tablespoon molasses (optional)
1 oz dry sherry or bourbon
1 tablespoon freshly grated ginger
3 cloves garlic, grated
1 tsp Accent (optional)
Combine ingredients except for ginger and garlic in a saucepan.
Cook over low heat, stirring until sugar has dissolved. Add ginger and garlic; cool.
This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals.
Teriyaki Burgers:
Season hamburger with pepper, garlic powder or finely minced fresh garlic (omit salt) and freshly chopped parsley. Form hamburger into patties. Marinate burgers in teriyaki sauce for 10 minutes before grilling. Barbecue over medium flame or broil, turning once. Brush with teriyaki sauce. Serve on buttered, toasted/grilled buns with leaves of buttercrunch lettuce, a few thinly sliced tomatoes and rings of Vidalia or sweet Spanish onions.
Teriyaki Steak Tips:
Thinly slice (2 inch strips X 1 inch) 3 lbs Sirloin steak tips. Thread beef onto skewers (can be done in advance and refrigerated). Dip skewers in teriyaki sauce or marinate for up to 1 hour. Broil or grill over high heat, basting with teriyaki sauce several times during the cooking.
Teriyaki Chicken:
Use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.
grilling with Teriyaki Sauce
2 cups soy sauce
1 cup sugar
1 tablespoon molasses (optional)
1 oz dry sherry or bourbon
1 tablespoon freshly grated ginger
3 cloves garlic, grated
1 tsp Accent (optional)
Combine ingredients except for ginger and garlic in a saucepan.
Cook over low heat, stirring until sugar has dissolved. Add ginger and garlic; cool.
This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals.
Teriyaki Burgers:
Season hamburger with pepper, garlic powder or finely minced fresh garlic (omit salt) and freshly chopped parsley. Form hamburger into patties. Marinate burgers in teriyaki sauce for 10 minutes before grilling. Barbecue over medium flame or broil, turning once. Brush with teriyaki sauce. Serve on buttered, toasted/grilled buns with leaves of buttercrunch lettuce, a few thinly sliced tomatoes and rings of Vidalia or sweet Spanish onions.
Teriyaki Steak Tips:
Thinly slice (2 inch strips X 1 inch) 3 lbs Sirloin steak tips. Thread beef onto skewers (can be done in advance and refrigerated). Dip skewers in teriyaki sauce or marinate for up to 1 hour. Broil or grill over high heat, basting with teriyaki sauce several times during the cooking.
Teriyaki Chicken:
Use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.
