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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 03-06-2010, 06:10 PM   #1
PatioDaddio
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Default 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..
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Unread 03-06-2010, 06:59 PM   #2
thirdeye
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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.

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Unread 03-06-2010, 07:01 PM   #3
PatioDaddio
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Dood! Those look outstanding! I'm convinced that pork tenderloin is some of the most under-appreciated meat.

Nice work!

John
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Unread 03-06-2010, 07:02 PM   #4
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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!
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Unread 03-06-2010, 08:24 PM   #5
hath
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sounds good Patiodaddio... thanks for sharing.
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Unread 03-06-2010, 09:51 PM   #6
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Looks really good. Had to goggle mirin. If not available locally substitutes can apparently be concocted.
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Unread 03-06-2010, 09:58 PM   #7
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That looks seriously good. Thanks for sharing
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Unread 03-06-2010, 10:05 PM   #8
UVaJester
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Looks good...!!!

PatioDaddio, great blog too... I'm sifting through all of the info now...!!!!
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Unread 03-06-2010, 10:09 PM   #9
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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
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Unread 03-06-2010, 10:16 PM   #10
PatioDaddio
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Quote:
Originally Posted by UVaJester View Post
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
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Unread 03-07-2010, 04:44 PM   #11
PatioDaddio
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Quote:
Originally Posted by thirdeye View Post
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
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Unread 03-07-2010, 04:46 PM   #12
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Whoo Hoo! Can't wait to see da pron!
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Unread 03-08-2010, 12:53 AM   #13
PatioDaddio
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The planked salmon with the glaze can be seen here.

John
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