- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I posted my critique of Oakridge Saigon 21 Rub in the "First Impression" Beta testers thread this morning, and here is how everything went down. I used Saigon 21 in everything except the two dipping sauces.
Here are the base ingredients for the meatballs. The beef and chicken got 8 grams of Saigon 21 per 1/2 pound of meat. No photo of the potsticker filling but it was pork, cabbage, green onion, garlic, and ginger seasoned with 3 grams of Saigon 21. I cooked 1/4 cup of rice, seasoned with 4 grams of Saigon 21.
All of the sauce ingredients. The beef ball sauce had fish oil, lite soy, Asian chili, lime, sriracha, and agave. The chicken ball and potsticker sauce was rice wine vinegar, lite soy and a few drops of sesame oil.
Here are the base ingredients for the meatballs. The beef and chicken got 8 grams of Saigon 21 per 1/2 pound of meat. No photo of the potsticker filling but it was pork, cabbage, green onion, garlic, and ginger seasoned with 3 grams of Saigon 21. I cooked 1/4 cup of rice, seasoned with 4 grams of Saigon 21.
All of the sauce ingredients. The beef ball sauce had fish oil, lite soy, Asian chili, lime, sriracha, and agave. The chicken ball and potsticker sauce was rice wine vinegar, lite soy and a few drops of sesame oil.