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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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Unread 01-25-2013, 04:55 PM   #1
midwestsmokeboy
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Default Teriayki recipe

Greetings I've tried all the pre bought bottles and still can't find a good one. A few years back a guy from HyVee did a catering job for a family reunion and man that stuff was goood. He said he made his own marinade and sauce. Anyone here got a good flavorful recipe. Thanks
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Unread 01-25-2013, 06:05 PM   #2
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Well, I don't have an exact recipe, I just make my own to taste each time. Your basic ingredients are soy sauce, water, ginger root, sugar and garlic. You can easily come up with a recipe to fit your personal tastes, just play a little with the proportions until you find the combination you like.
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Unread 01-25-2013, 07:04 PM   #3
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Fett Svin Asian Junk Sauce
http://fatpigbbq.com/2011/11/13/fett-svin-teriyaki/
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Unread 01-25-2013, 07:20 PM   #4
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Hey guys thinkI will make up a batch of each. Thanks
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Unread 01-25-2013, 07:21 PM   #5
Big dawg
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You tube craycort grates and scroll to chicken teriyaki craycort grates he has in my opinion the best recipe for teriyaki sauce.
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Unread 01-25-2013, 07:38 PM   #6
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I get a LOT of compliments with this sauce. It's not a true teriyaki but it's big in flavor. You gotta wing the measures because that's how we do it. Build to your taste-

Soy (at least a cup)
Sugar (1/4- 1/2 cup)
Brown Sugar
Crushed Red Pepper
Shaved Ginger
Shaved Orange Zest
Pineapple Juice
Hoisin
Ketchup
Kahlua
Sriacha
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Unread 01-25-2013, 07:49 PM   #7
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Quote:
Originally Posted by midwestsmokeboy View Post
Greetings I've tried all the pre bought bottles and still can't find a good one. A few years back a guy from HyVee did a catering job for a family reunion and man that stuff was goood. He said he made his own marinade and sauce. Anyone here got a good flavorful recipe. Thanks
Landarc made this one up and it looks good, I am going to try it next time I make some
http://www.bbq-brethren.com/forum/sh...teriyaki+sauce

HTH
ps. I trust landarc more than just some interwebbie freddie!
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Unread 01-25-2013, 09:41 PM   #8
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What Buccaneer said, that is the most recent version of my Teriyaki sauce, I make many different ones for different uses. What are you putting it on?
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Unread 01-25-2013, 10:17 PM   #9
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Chicken and beef
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Unread 01-25-2013, 10:39 PM   #10
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I do two completely different process for chicken versus beef. They vary both in that I do not marinade the beef, and in that I feel the flavor profiles are a little different at the glaze level.

For beef:
My personal taste leans towards tasting the beef and not a sweet glaze on beef. But, when I want to do teriyaki on beef, I use it more as a glaze. This might sound a little different, but, I have sold literlally thousand upon thousands of beef teriyaki skewers this way.

I cook the beef as if I am normally grilling it, except I use a good rub, something along the lines of Oakridge Black Ops, Simply Marvelous Sweet and Spicy (my favorite) or Dizzy Pig Pineapple Head. Rub the meat, let it sweat and grill it. Cook the meat until it is almost done, dunk it into the teriyaki dip and return to fire to set glaze. A couple minutes at most.The dunking once the meat is nearly cooked gives it plenty of teriyaki flavor while still allowing the beef to come through. You can plate with table teriyaki sauce (we'll get to that is a bit).

Teriyaki Beef Marinade:
2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
2 tablespoons quality fish sauce (or 1 tablespoon Worcestershire sauce)
1/2 cup agave syrup (adjust for sweetness desired)
1/4 cup sake or dry sherry
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon togarashi sesame oil (optional, I like a little touch of heat)

Blend all ingredients. Stir before use.

For chicken:
I like to use a long soak for chicken, this acts a lot like a brine, not so much a marinade. But, it does impart better flavor and the texture of the chicken comes out so much better. I will soak the chicken in the marinade for 8 to 12 hours. When I am done with the soak, I remove the chicken and cook at a lower heat, say 300F (lots of sugar on there) until done. I do baste, and to prepare the baste, I take the leftover marinade (yeah, yeah, Safe-serv...I have never poisoned anyone) and will simmer the marinade, removing the scum that surfaces. I add 1/4 cup of honey and remove. This is basted onto the chicken during the last 15 to 20 minutes of the cook, I do this twice or three times. Remove from cooker and let sit for 10 minutes before serving. It should look like this...


This chicken actually tastes great served at room temperature as well. I rarely serve sauce on the side with this preparation (although I will drizzle the dripping over white rice when nobody is looking).

Chicken Teriyaki:
Teriyaki Marinade:
2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
1/2 cup reduced dashi (you can use 1/2 scant cup, with 2 tablespoon fish sauce, or 1 tablespoon Worcestershire sauce)
1/2 cup agave syrup (adjust for sweetness desired, honey works as well, or 3/4 cup fine sugar)
1/4 cup sake (or dry sherry)
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon togarashi sesame oil

Mix all ingredients, and toss in with chicken in a marinading bag
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Unread 01-25-2013, 10:50 PM   #11
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I know of no Japanese family that serves teriyaki sauce at the table, or raw on meat. That is a totally American thing, a love of sweet sauces. Just like Chinese Duck Sauce, which does not exist in China. Anyways, I love this stuff too.

Teriyaki Table Sauce:

2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
2/3 cup honey (adjust for sweetness)
1/4 cup sake
1/8 cup juice (can be sweet lime, pineapple, Meyer lemon)
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon toasted sesame oil
1/8 teaspoon rayu or other chile oil (no seeds or pulp is best)

Bring ingredients to a simmer, hold at simmer for 5 minutes. Reduce heat to keep warm.

make a slurry of 2 tablespoons arrowroot or cornstarch and 1/8 cup water. Adding slowly while stirring into hot teriyaki mixture until mixture coats back of metal spoon. Note that it will double in thickness as it cools. Too much starch ruins it.

Once starch turns clear and thickness is correct (it may not take all the starch slurry), remove from heat and cool.
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Unread 01-26-2013, 12:18 AM   #12
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Quote:
Originally Posted by landarc View Post
I know of no Japanese family that serves teriyaki sauce at the table, or raw on meat. That is a totally American thing, a love of sweet sauces. Just like Chinese Duck Sauce, which does not exist in China. Anyways, I love this stuff too.

Teriyaki Table Sauce:

2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
2/3 cup honey (adjust for sweetness)
1/4 cup sake
1/8 cup juice (can be sweet lime, pineapple, Meyer lemon)
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon toasted sesame oil
1/8 teaspoon rayu or other chile oil (no seeds or pulp is best)

Bring ingredients to a simmer, hold at simmer for 5 minutes. Reduce heat to keep warm.

make a slurry of 2 tablespoons arrowroot or cornstarch and 1/8 cup water. Adding slowly while stirring into hot teriyaki mixture until mixture coats back of metal spoon. Note that it will double in thickness as it cools. Too much starch ruins it.

Once starch turns clear and thickness is correct (it may not take all the starch slurry), remove from heat and cool.

Bob. that sounds great! For the table sauce I would have to go with the pineapple juice because if fills the house with an amazing smell when heated with a sugar....
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Unread 01-26-2013, 01:00 AM   #13
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Impressive work as usual, landarc!
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Unread 01-26-2013, 12:29 PM   #14
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I guess Ill be busy for awhile trying all these out. Thank you sooo much for all the information. I knew I could count on this forum!! Here's smoke coming at ya!!!
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Unread 01-26-2013, 12:36 PM   #15
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I would add, one of my mom's dishes, that I miss so dearly, was Teriyaki Pork Spareribs. She never trimmed, but, now, I would do a modified St. Louis (K.C. style-tips on, flap and membrane stripped). Cooked over a more neutral fire, no marinade or baste, just a simple salt and pepper rub, cook until almost done, then dipped in teriyaki marinade for a couple of minutes (use either one) and grilled to set marinade. These are so good.

I found a better shot of what the chicken could look like:
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