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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 07-22-2013, 07:50 PM   #16
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
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Whew, glad you didn't give away the real secrets landarc!
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Old 07-22-2013, 08:04 PM   #17
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
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Here's what I use to make my terra:

Tamari soy
Saki (7-Up and Vodka work if you don't have Saki)
Pineapple juice
Brown sugar
Mirin (Rice Wine vinegar works also)
Fresh ginger
Fresh garlic
Scallions
Cilantro
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[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
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Old 07-22-2013, 09:33 PM   #18
rick51
Knows what a fatty is.
 
Join Date: 05-11-13
Location: Greenville, NC
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Here's a very nice simple teriyaki marinade:

1/3 cup each - soy sauce, cheap cooking sherry, and peanut oil. 1 T. each minced garlic and grated fresh ginger. Make it 24 hr. ahead of use, and strain out the chunks.

You can reserve some of this for use as a baste, and you can add some molasses to the baste to make it caramelize (this is good!).

I marinate chunks of chicken and skewer with pineapple.
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