Comments on: hoisin barbecue sauce

By: deb

deb — Wed, 02 Sep 2009 17:35:51 +0000

Meme — We don’t use a recipe. Just mix the soy and balsamic and garlic (with honey) to taste. Oh, and we usually add toasted sesame oil, too. I’ve only made this recipe as you see here, but I don’t see why you can’t adapt or marinate it as you see fit. Charring can be tasty!

By: MemeGRL

MemeGRL — Wed, 02 Sep 2009 17:26:25 +0000

Hi! Two things, one dumb, one less so.

First, the less so: I’m with blithe, above, in interest in your mom’s balsamic/soy/garlic marinade. If you have posted it, can you backlink it? And if you haven’t, please think about it…it sounds good but I can throw off ratios in to “yecch” faster than anyone I know.

Second, this recipe sounds sugar heavy and ergo I’m wondering if it can be used as a marinade, or whether it’s better left as a brushed-on-at-the-last-five-minutes sauce due to overcharring. Sorry, I am a major beginner here and am still struggling to figure out grilling techniques that produces food people are willing to eat.

Thanks!

By: ChelseaaHi

ChelseaaHi — Thu, 16 Jul 2009 01:01:25 +0000

So my sister was helping to make a sauce for her friend’s bbq. She came across this site and we already had all the ingredients on hand [thankfully] so it was quite easy to make. Boy..can i say it was finger lick’n good! She basted it on grilled chicken..yummy!! Thanks for this simple but delicious recipe <3

By: Julia S

Julia S — Fri, 30 May 2008 12:25:25 +0000

I made this the other weekend to use on courgette, bell pepper and chicken skewers and it was fab! I only marinated it for a few hours before grilling, so next time I might try overnight. Thanks for the recipe!

By: blithe

blithe — Tue, 11 Sep 2007 00:03:56 +0000

You mentioned your mum’s balsamic/soy/garlic marinade — have you in the past or can you pass on the recipe for that? It’s early spring here and we’re firing up the bbq for my son’s birthday this weekend. I thought marinated chicken and vegetable kebabs followed by the lemon layer cake would be perfect.

By: Aimee

Aimee — Thu, 06 Sep 2007 12:59:02 +0000

OK, now your really know how to make good use of your grill. All are great ideas. Like me, you will be sorry to see summer go.

By: Larry

Larry — Thu, 06 Sep 2007 12:15:03 +0000

or you could lust lay them out in a chilled pyrex 9 x 12 casserole and people could just pick one up to munch on

By: Larry

Larry — Thu, 06 Sep 2007 11:50:02 +0000

Michael Chiarello has one that would work if you like Caesar Salad – use full smaller size romaine leaves, toss in a bowl and dress them and then stand them up in a dixie cup or plastic glass. Use garlic breadsticks as croutons- eat with your fingers!
Could be done in advance- maybe cut down a wine case with dividers as a “serving tray” up on the roof.
I did this just at a regular sit down dinner and used water glasses – went over pretty well.

By: Terry B

Terry B — Thu, 06 Sep 2007 05:20:19 +0000

The food sounds wonderful, but what you’ve really stirred up in me is the most amazing NYC longings. Dang.

By: kim

kim — Thu, 06 Sep 2007 00:46:00 +0000

I moved to Kansas City from the northeast a few years ago, and I was floored at how serious barbeque is out here. They have competitive barbeque competitions. It’s insane.

I will have to try making your sauce and seeing how the locals take to it!