Subj : BBQ for Daniel 1
To   : All
From : Carol Shenkenberger
Date : Sat Jun 29 2024 13:41:27

MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Bbq Chicken with Sesame-Chili Sauce
Categories: Barbecue, Chicken
     Yield: 12 Servings

     1    Jar plum sauce; (8 1/2 oz)
          -OR
   3/4 c  Sweet-and-sour sauce
   1/3 c  Hoisin sauce
   1/3 c  Soy sauce
     3 tb Honey
     3 tb Water
     1 tb Water
     1 tb Sesame seed
     2    Cloves garlic; minced
     2 ts Gingerroot; grated - OR
   1/2 ts Ground ginger
 1 1/2 ts Oriental chili sauce OR
          Several dashes bottled hot
          -pepper sauce
   1/2 ts Five-spice powder
     2    Broiler-fryer chickens;
          -=A5quartered or cut
          (2 1/2 to 3)

 For Sesame-Chili Sauce, in a small saucepan combine all of the
 ingredients except chicken. Cook over medium heat till bubbly,
 stirring frequently. Reduce heat. Cover and simmer for 5   minutes.
 Set aside. Rinse chicken; pat dry with paper towels. If desired,
 remove skin from chicken and discard.  If using quartered chickens,
 break wing, hip, and drumstick joints so the bird will lie   flat
 during cooking. Twist wing tips under backs. Place chicken, skin side
 down, on an uncovered grill directly over MEDIUM coals. Grill for 20
 minutes. Turn; grill 15 to 25 minutes more or till tender and no
 longer pink. Brush with sauce frequently during the last 10 minutes
 of grilling. Transfer chicken to a serving platter. Heat any
 remaining sauce either on the grill or stove top; pass with chicken.
 Make-ahead tip:  The Sesame-Chili Sauce can be made up to 5 days
 ahead and stored, covered, in the refrigerator. Nutrition facts per
 serving (skin on): 302 calories, 12g total   fat (3g sat fat), 90mg
 chol, 477mg sodium, 13g carbo, 0g fiber,  33g pro. Daily Value: 4%
 vit. A, 1% vit. C, 2% calcium, and 11%   iron. If grilling away from
 home, make the sauce ahead and place in a storage container. Transfer
 the rinsed and dried chicken pieces to a sealed plastic bag and pack
 the chicken and sauce in a cooler. Posted to MC-Recipe Digest V1 #171

 Date: Sun, 28 Jul 1996 12:26:17 -0700

 From: Carey Starzinger - BBQ Mailing List NOTES
 : MasterCook formatted by: Garry Howard, Cambridge, MA
      [email protected] http://members.aol.com/garhow

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MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Bbq Flank Steak
Categories: Beef, Marinades, Sauces
     Yield: 6 Servings

     2 tb MUSTARD, DRY
   1/2 ts SALT
   1/4 ts PEPPER
   1/4 c  BROWN SUGAR, PACKED
     2 tb SOY SAUCE
     2 tb OLIVE OIL
     1    GARLIC CLOVE, CHOPPED
   1/3 c  LEMON JUICE
     2    FLANK STEAKS

 Date: Thu, 16 May 1996 07:54:36 -0700

 From: [email protected] (Carey Starzinger)

 Whisk together first 8 ingredients in bowl to make basting sauce.
 Place flank steaks in shallow pan (flank steaks are best if they are
 tenderized first).  Pour sauce over steaks covering them well.
 Refrigerate for at least 12 hours.  Remove steaks from basting sauce
 and cook over grill for about 3-5 minutes per side. Baste with
 additional sauce as desired.

 Posted to MealMaster Recipes List, Digest #139

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  xxcarol
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