Asian Barbecue Glaze

PatioDaddio · 03-06-2010, 06:10 PM

Asian Barbecue Glaze

I made this glaze today for some salmon that will be cedar-planked on the
grill for dinner tomorrow, so I thought I'd post it.

As the name implies, it's an Asian-inspired glaze that is great on anything
grilled where a little sweet-and-sour eastern influence is welcome. The
cherry preserves and hoisin sauce work magically together, and the white
pepper adds a bit of a spicy finish. It's simple, but it does incredible things.

Ingredients
3 Scallions (green tops only), washed and sliced thin
1/3 cup Cherry preserves
1/4 cup Hoisin sauce
1/4 cup Mirin
1/8 cup Seasoned rice wine vinegar
1/8 cup Water
1/8 tsp Ground ginger
1/8 tsp Ground white pepper
10 drops Sesame oil

Method
Add all of the ingredients, except the water, to a small sauce pan.

Put the pan over medium heat and bring just to a simmer.

Let it simmer for five minutes, then remove from the heat.

Put the sauce in a small bowl or jar and add the water.

Blend with a stick blender for just a few seconds to get rid of any cherry
chunks.

Let cool and use as you would any glaze, and enjoy!

(makes one cup)

-----

John

thirdeye · 03-06-2010, 06:59 PM

Sounds excellent, be sure and report back ... with pictures.

I put honey in my hoisin based Asian glazes., never thought about preserves. These are tenderloins. After they come off the cooker, I have an Asian table sauce that uses plum preserves as the base.

PatioDaddio · 03-06-2010, 07:01 PM

Dood! Those look outstanding! I'm convinced that pork tenderloin is some of the most under-appreciated meat.

Nice work!

John

PimpSmoke · 03-06-2010, 07:02 PM

I have made a marinade before that was nothing but sesame oil, brown sugar, hoisin, soy, and chives and it is excellent on beef. Yours looks good!

hath · 03-06-2010, 08:24 PM

sounds good Patiodaddio... thanks for sharing.

Jay Bird · 03-06-2010, 09:51 PM

Looks really good. Had to goggle mirin. If not available locally substitutes can apparently be concocted.

bigabyte · 03-06-2010, 09:58 PM

That looks seriously good. Thanks for sharing

UVaJester · 03-06-2010, 10:05 PM

Looks good...!!!

PatioDaddio, great blog too... I'm sifting through all of the info now...!!!!

EatRBBQ · 03-06-2010, 10:09 PM

K.I.S.S.
Japanese "glaze"

Ketchup + Soy sauce = Glaze.

"Secret" recipe for Sushi style glazes many places use.

Slightly different flavor profile?

Ketchup + Japanese worchestershire sauce = Glaze

PatioDaddio · 03-06-2010, 10:16 PM

Quote:

Originally Posted by UVaJester

Looks good...!!!

PatioDaddio, great blog too... I'm sifting through all of the info now...!!!!

Thanks for the kind comment about the blog. I appreciate your readership.

John

PatioDaddio · 03-07-2010, 04:44 PM

Quote:

Originally Posted by thirdeye

Sounds excellent, be sure and report back ... with pictures.

FYI - The planks are soaking, so we are mere hours away from Asian Barbecued Salmon bliss.

John

BobBrisket · 03-07-2010, 04:46 PM

Whoo Hoo! Can't wait to see da pron!

PatioDaddio · 03-08-2010, 12:53 AM

The planked salmon with the glaze can be seen here.

John

03-06-2010, 06:10 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Asian Barbecue Glaze Asian Barbecue Glaze I made this glaze today for some salmon that will be cedar-planked on the grill for dinner tomorrow, so I thought I'd post it. As the name implies, it's an Asian-inspired glaze that is great on anything grilled where a little sweet-and-sour eastern influence is welcome. The cherry preserves and hoisin sauce work magically together, and the white pepper adds a bit of a spicy finish. It's simple, but it does incredible things. Ingredients 3 Scallions (green tops only), washed and sliced thin 1/3 cup Cherry preserves 1/4 cup Hoisin sauce 1/4 cup Mirin 1/8 cup Seasoned rice wine vinegar 1/8 cup Water 1/8 tsp Ground ginger 1/8 tsp Ground white pepper 10 drops Sesame oil Method Add all of the ingredients, except the water, to a small sauce pan. Put the pan over medium heat and bring just to a simmer. Let it simmer for five minutes, then remove from the heat. Put the sauce in a small bowl or jar and add the water. Blend with a stick blender for just a few seconds to get rid of any cherry chunks. Let cool and use as you would any glaze, and enjoy! (makes one cup) ----- John Last edited by PatioDaddio; 03-06-2010 at 10:05 PM..

03-06-2010, 06:59 PM	#2
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Sounds excellent, be sure and report back ... with pictures. I put honey in my hoisin based Asian glazes., never thought about preserves. These are tenderloins. After they come off the cooker, I have an Asian table sauce that uses plum preserves as the base. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

03-06-2010, 07:02 PM	#4
PimpSmoke is one Smokin' Farker Join Date: 01-28-06 Location: Tha' Boo Downloads: 0 Uploads: 0	I have made a marinade before that was nothing but sesame oil, brown sugar, hoisin, soy, and chives and it is excellent on beef. Yours looks good! __________________ So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down.

03-06-2010, 08:24 PM	#5
hath On the road to being a farker Join Date: 12-29-09 Location: UT Downloads: 0 Uploads: 0	sounds good Patiodaddio... thanks for sharing. __________________ Only a fool argues with a skunk, a mule or the chef.

03-06-2010, 09:58 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That looks seriously good. Thanks for sharing __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-06-2010, 07:01 PM	#3
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Dood! Those look outstanding! I'm convinced that pork tenderloin is some of the most under-appreciated meat. Nice work! John

03-06-2010, 09:51 PM	#6
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Looks really good. Had to goggle mirin. If not available locally substitutes can apparently be concocted.

03-06-2010, 10:05 PM	#8
UVaJester Knows what a fatty is. Join Date: 01-15-10 Location: Virginia Beach, Virginia Downloads: 0 Uploads: 0	Looks good...!!! PatioDaddio, great blog too... I'm sifting through all of the info now...!!!!

03-06-2010, 10:09 PM	#9
EatRBBQ Full Fledged Farker Join Date: 01-20-10 Location: Rockford, IL Downloads: 0 Uploads: 0	K.I.S.S. Japanese "glaze" Ketchup + Soy sauce = Glaze. "Secret" recipe for Sushi style glazes many places use. Slightly different flavor profile? Ketchup + Japanese worchestershire sauce = Glaze __________________ Rich (eatrbbq.com) Weber, Chargriller, assorted UDS

03-07-2010, 04:46 PM	#12
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Whoo Hoo! Can't wait to see da pron! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

03-08-2010, 12:53 AM	#13
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	The planked salmon with the glaze can be seen here. John

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