Honey BBQ Sauce for Grilled Quail

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients

1 medium onion, sliced
1 tablespoons shortening
2/3 cup water
2 teaspoons cornstarch
1 cup Cattlemen’s Golden Honey BBQ Sauce
2 teaspoons soy sauce

Instructions

Cook and stir the onion until crisp-tender in the same skillet used for browning the quail. Blend water, cornstarch, BBQ sauce and soy sauce and pour into the skillet. Cook and stir constantly until the sauce thickens and boils. Continue stirring and allow sauce to boil for one minute.

Make grilled quail according to recipe here.

Add the quail to the sauce, heat through, and serve on a bed of freshly made pico de gallo.

Teriyaki Marinade

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1/2 cup tamari soy sauce
1/2 cup sake or dry sherry
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup brown sugar, packed
3 cloves garlic, minced (about 2 tablespoons)
1 (3-inch) piece fresh ginger, grated
1 teaspoon wasabi powder
1/2 cup sliced green onion

Instructions

In a mixing bowl, combine the soy sauce, sake, sesame oil and rice vinegar. Stir in the sugar and whisk until the sugar dissolves. Add the garlic, ginger, wasabi powder and green onion; stir to combine. 

Luau Pork Teriyaki

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (1 1/2-pound) whole pork tenderloin
1 cup sliced pineapple in syrup
1/2 cup teriyaki marinade (see recipe, located here)
1/4 cup finely chopped green onions
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder

 

Instructions

Cut the pork into slices about 1/4-inch thick and place them in a zippered storage bag. 

Drain the pineapple, reserving all of the syrup. In a bowl, combine the syrup, teriyaki sauce, green onions, ginger and garlic powder; pour half of the marinade over the pork, reserving the rest. Cover and refrigerate the pork at least 1 hour. 

Meanwhile, prepare the grill for medium-high direct cooking. Remove the pork from the marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked.

Pour the pineapple and remaining marinade into a saucepan. Bring it to a boil and serve as a dipping sauce.

Teriyaki Beef

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (1 1/2-pound) top round steak
1 cup teriyaki marinade (see recipe, located here)

Instructions

Partially freeze the steak to make slicing easier. Cut the meat, across the grain, into slices 1/8-inch thick. Place the slices in a zippered storage bag and add 1/2 cup of marinade. Seal and refrigerate for several hours or overnight.
Remove the meat from the marinade and drain. Prepare the grill for medium-high direct cooking. Brush the steak strips with marinade and grill, 2 to 3 inches from heat, for 1 minute. Turn and cook 1 minute longer. Serve with reserved warmed marinade.

Kalua Pork

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (4-pound) pork butt
2 tablespoons liquid smoke
2 tablespoons coarse kosher or Hawaiian salt
1 banana leaf

Instructions

With a sharp knife, make several shallow long cuts along the roast. Brush the meat with liquid smoke and rub it all over with salt. Wrap the meat (like a birthday present) with the banana leaf and tie it securely with butcher’s twine. Cover the package with aluminum foil and refrigerate at least 4 hours or overnight. 

Prepare your smoker for 220° F. cooking. 

Place a water pan under the cooking grate and fill it with boiling water. Remove the foil and place the wrapped butt over the drip pan. Smoke the pork for 6 to 8 hours. Remove the leaves, shred the pork and serve.