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)
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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