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  • BBQ for Daniel 1

    From Carol Shenkenberger@1:275/100 to All on Saturday, June 29, 2024 13:41:27
    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Bbq Chicken with Sesame-Chili Sauce
    Categories: Barbecue, Chicken
    Yield: 12 Servings

    1 Jar plum sauce; (8 1/2 oz)
    -OR
    3/4 c Sweet-and-sour sauce
    1/3 c Hoisin sauce
    1/3 c Soy sauce
    3 tb Honey
    3 tb Water
    1 tb Water
    1 tb Sesame seed
    2 Cloves garlic; minced
    2 ts Gingerroot; grated - OR
    1/2 ts Ground ginger
    1 1/2 ts Oriental chili sauce OR
    Several dashes bottled hot
    -pepper sauce
    1/2 ts Five-spice powder
    2 Broiler-fryer chickens;
    -=A5quartered or cut
    (2 1/2 to 3)

    For Sesame-Chili Sauce, in a small saucepan combine all of the
    ingredients except chicken. Cook over medium heat till bubbly,
    stirring frequently. Reduce heat. Cover and simmer for 5 minutes.
    Set aside. Rinse chicken; pat dry with paper towels. If desired,
    remove skin from chicken and discard. If using quartered chickens,
    break wing, hip, and drumstick joints so the bird will lie flat
    during cooking. Twist wing tips under backs. Place chicken, skin side
    down, on an uncovered grill directly over MEDIUM coals. Grill for 20
    minutes. Turn; grill 15 to 25 minutes more or till tender and no
    longer pink. Brush with sauce frequently during the last 10 minutes
    of grilling. Transfer chicken to a serving platter. Heat any
    remaining sauce either on the grill or stove top; pass with chicken.
    Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days
    ahead and stored, covered, in the refrigerator. Nutrition facts per
    serving (skin on): 302 calories, 12g total fat (3g sat fat), 90mg
    chol, 477mg sodium, 13g carbo, 0g fiber, 33g pro. Daily Value: 4%
    vit. A, 1% vit. C, 2% calcium, and 11% iron. If grilling away from
    home, make the sauce ahead and place in a storage container. Transfer
    the rinsed and dried chicken pieces to a sealed plastic bag and pack
    the chicken and sauce in a cooler. Posted to MC-Recipe Digest V1 #171

    Date: Sun, 28 Jul 1996 12:26:17 -0700

    From: Carey Starzinger - BBQ Mailing List NOTES
    : MasterCook formatted by: Garry Howard, Cambridge, MA
    g.howard@ix.netcom.com http://members.aol.com/garhow

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Bbq Flank Steak
    Categories: Beef, Marinades, Sauces
    Yield: 6 Servings

    2 tb MUSTARD, DRY
    1/2 ts SALT
    1/4 ts PEPPER
    1/4 c BROWN SUGAR, PACKED
    2 tb SOY SAUCE
    2 tb OLIVE OIL
    1 GARLIC CLOVE, CHOPPED
    1/3 c LEMON JUICE
    2 FLANK STEAKS

    Date: Thu, 16 May 1996 07:54:36 -0700

    From: cstarz@teleport.com (Carey Starzinger)

    Whisk together first 8 ingredients in bowl to make basting sauce.
    Place flank steaks in shallow pan (flank steaks are best if they are
    tenderized first). Pour sauce over steaks covering them well.
    Refrigerate for at least 12 hours. Remove steaks from basting sauce
    and cook over grill for about 3-5 minutes per side. Baste with
    additional sauce as desired.

    Posted to MealMaster Recipes List, Digest #139

    MMMMM

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)