Asian rib marinade and bbq sauce

[Crimson mist]

Two 6 oz cans manderine oranges   6 oz hoisin sauce , one quarter cup kikkoman soy sauce, 2 tbs grated ginger, 1 tsp dry mustard, 3 tsp
rice wine vinegar brown sugar to taste more mustard for heat etc sugar for sweet etc proccess in a blender the nbring to a boil with a tbs cornstarch disolved in a little cold water after ribs are 2/3 done baste  over and over with 10 minute intervals and save some on the side that has'nt been used
or marinade to use as a dipping sauce

[Matt E]

Mike, asian food is one of my favorite foreign foods. I was in Japan a few months ago and was wined and dined on some of the best food and drink one could ever hope to have grace their lips.I also got a  look at Japanese archery but that is another story.You are from an area that abounds with good sea food. I would like to see some good fish recipes from your part of the country.

[Crimson mist]

Now you're talkin  Ok here's a simple one  teriyaki salmon  here's what you need 1 cup each soy sauce, sweet marin, sake ' Japanese rice beer' safeway and other large supermarkets usually carry it  1 clove garlic smashed and chopped 1/2 tsp grated ginger and a little cane sugar to taste reserve enough to brush on salmon then bring to a boil add cornstarch mixed with a little cold water to thicken after it thickens remove from heat brush salmon with the marinade place in fridge while you fire up your grill while the grill is heating make a smoke pouch with your favorite smoke chips I like alder as it is mild and I want to taste all the flavors with a hint of smoke soak half in water for a few minutes then combine the dry and the wet in a foil pouch poke some holes in the top and place on the fire on one side when that starts smoking hard then turn off the other side and bruch the grate with oil and place the salmon skin side down along with the sauce in a shallow pan to smoke the sauce keep the lid closed and turn down the fire on the hot side to med low and don't lift that lid till at least 20 minutes have gone by and when done the flesh will flake easilly with a fork every grill is different so these are just basic instruction  serve with the smokey teriyaki sauce serve with fried rice and grilled veggies like mushrooms, red peppers and onions charcoal works too just don't use too many briquets or too much wood as this is a slower method so you can enrich the salmon with that wonderful smokey flavor

[Al Dente]

There's a product here in the NYC area called Soy Veh.  It's a kosher product that is very good.  I doctor it up with a citrus twist.  You can do the same to any teriyaki sauce base.

For every 3 cups of sauce add:
1 small cannister of frozen oj concentrate
1 1" piece of ginger grated
4 cloves of garlic minced or pressed

Let the meat marinate over night.  It's fantastic with skirt steak.

[Matt E]

Now you are cooking Mike! I use a similar concoction when grilling. I call it my "hit and miss sauce" as I never make it exactly the same way each time.I always put fresh grated ginger in my sauce. It is one of my favorite flavors on fish. Salmond is one fish we don't have local but it is starting to get real popular due to the super grocery stores that have sprung up recently. They have everything one could want to eat. My wife doesn't like for me to go with her to purchase groceries. She claims I take to long looking at all the unusual items on the shelves.  

[Crimson mist]

Hey Matt try this  take that same sauce and marinate some chicken or pork cut into small 1 inch pieces then pour the meat and extra marinade into a very hot wok ,stainless, or cast iron pan with a little peanut or canola oil and cook kepping the meat moving well beyond what you think is done allowing the sauce to caramelize and get real sticky and when there is little sauce left most of it sticking to the meat  remove and roll in toasted sesame seeds and serve as a snack with some reserved sauce. If you do it right the meat is coated in a sweet sticky sauce that will make your guests or yourself LOL come back for more :>)

[Matt E]

While reading your reply, I could have swore that I smelled it cooking!    I do enjoy asian cuisine. My wife is Japanese and can cook up a storm.I eat copious amounts of Japanese foods, lucky me!  :)My wife went to an international school which exposed her to a wide array of different nations cuisine. She still travels some for the company she is employed by and brings home new dishes for me to try.Your recipe with sesame seeds   mirin, sake, gimger and soy sauces has to be good.It is the basis for many oriental recipes.It just don't get any better! ....................... Al Dente,"I live to eat I don't eat to live"

[MikeW]

OK Crimson I'm giving this a try today.
I took a few Chicken breast and a NY Strip and cubed them up. Those have been soaking in it for an hr now(going to skewer them)plus I have 2 other NY Strips and 3 whole chicken breasts marinating in it also.

The rest is on the stove simmering till it gets thicker.

The whole mess goes on the grill here in a little bit over mesquite and pecan wood...wet apple chips will be added the last hr or so.

I'll report back after I've pigged out.

   

[Crimson mist]

I've never tried this on beef let me know and if you make some improvements I would like to know as well