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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-13-2012, 03:36 PM   #1
Ryan Chester
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Default Cherry Sriracha Glazed Chicken Pron!

I was in the mood for something different so I whipped up a batch of cherry sriracha glaze. Seasoned the chicken with The Rub Co. Barbeque rub and glazed at the very end. Turned out fantastic! There is no filter on this picture. The glaze was bright red!

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Old 12-13-2012, 03:40 PM   #2
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That's some mighty red yardbird there!

i'd hit it!
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Old 12-13-2012, 03:41 PM   #3
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Me too, specially since I am a Rub Co fan!
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Old 12-13-2012, 03:44 PM   #4
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Gorgeous! Recipe for the glaze perhaps?
Oh, and...














Kraft Mac N Cheese?
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Old 12-13-2012, 03:47 PM   #5
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Old 12-13-2012, 03:47 PM   #6
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Quote:
Originally Posted by deguerre View Post
Gorgeous! Recipe for the glaze perhaps?
Oh, and...














Kraft Mac N Cheese?
Oh, you know...A little of this and a little of that.

Kraft is right. Only kind I like!
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Old 12-13-2012, 03:52 PM   #7
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Nice picture can even read the country on the knife!
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Old 12-13-2012, 05:18 PM   #8
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That looks really farking tasty, I gotta get on some of that Rub Co. BBQ, I've had Original and Competition and they are both fantastic rubs.
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Old 12-13-2012, 05:30 PM   #9
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That looks very good! I want some.
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Old 12-13-2012, 06:14 PM   #10
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what kind of sriacha sauce did you use can you give us the recipe it looks great!


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Old 12-13-2012, 09:18 PM   #11
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Amazing color on that bird! Looks delicious!!
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Old 12-13-2012, 09:25 PM   #12
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The bird looks simply beautiful. Is that from the Sirachi and sugar? Damn, looks great....
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Old 12-13-2012, 09:54 PM   #13
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Thanks for teasing us.
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Old 12-14-2012, 10:47 AM   #14
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Quote:
Originally Posted by martyleach View Post
The bird looks simply beautiful. Is that from the Sirachi and sugar? Damn, looks great....
The color is from the cherry stuff I used.
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Old 12-14-2012, 10:51 AM   #15
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Whoa! Looks like you used that stuff they put on sweet and sour pork. haha

I'd hammer it!
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