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
       g.howard@ix.netcom.com http://members.aol.com/garhow
 
MMMMM
 
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: cstarz@teleport.com (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
 
MMMMM
 
   xxcarol
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