| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Ketchup |
| 1/4 |
c |
Canola oil; (I used groundnut) |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Cider vinegar; (I used red wine vinegar) |
| 1/2 |
ts |
Garlic powder; (I used 1 clove fresh garlic) |
| 1 |
ts |
Pepper; (I used fresh cracked black) |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
by Charlie Knote
Charlie comments: Mix all ingredients together. Carefully use as a baste
for the last 10 to 20 minutes of grilling. Makes over 3/4 cup.
How I used it:
I marinaded some chicken bits (thighs & drumsticks) in this stuff for a few
hours.
The bits were sorta smoked in a Weber Kettle for about an hour with the
food on one side and the fire heaped up on the other (charcoal with chunks
of plum wood). Basted occasionally with the marinade which had been boiled
up (can't be too careful!). I managed to keep the temperature at the grid
down to around 240/260.
Spread the coals out, opened the vents and moved the chicken bits directly
over and crisped them off. Liberal basting.
Verdict:- The kids loved it. I found it a bit sweet. Maybe add Tx Pete or
somesuch.
Posted to bbq-digest by johncartlidge@lucent.com on Jun 5, 1998
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