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Saturday, September 1, 2012

Asian Barbecue Marinade

Memorial Day episode from the Vegas Morning Blend!!  But now even more perfect for Labor Day weekend!! So get your grills ready and make this super tasty marinade.

I forgot to post this after the show...but here's the segment along with the recipe for terrific Asian marinade!

Thanks to the fans for asking for this recipe!!


Asian Barbecue Marinade
Recipe Courtesy of Chef Doreen Fang

Yields:  1 ¾ cup

16 cloves           Garlic, crushed or minced
1 cup                 Soy Vay’s Veri Veri Teriyaki sauce
½ cup                Soy sauce – Preferably Golden Mountain Seasoning Sauce or a light 
                           tasting soy sauce. (This can be found at any Asian market.  Don’t use Kikkoman, 
                                    it's too salty for this recipe)
4 ½ Tbsp           Granulated sugar
2 Tbsp               Pear nectar
1 tsp                  Ground black pepper
1 cup                *Green onions, chopped (optional)

Combine all the ingredients in a bowl and stir till sugar is completely dissolved.  Marinade your choice of steak, short ribs or chicken in a Ziplock bag(s) and add the marinade.  Remove all the air, making sure the marinade is completely surrounding the meat.  Refrigerate till ready to barbeque.  Depending on the thickness of the meat, marinade anywhere from 2-6 hours. 

This amount of marinade is great for 5-6 lbs of meat.

For smaller amounts and/or thinner cuts, marinate for 2-3 hours.
For larger amounts and/or thicker cuts, marinate for 4-6 hours. 
Adjust the marinating according to your tastes. 

* When I make Korean style barbeque meats, for example short ribs, I like to add the green onions for extra onion flavor. 

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