First experiment with homemade teriyaki sauce

1987alum · Post by **1987alum** » Mon May 07, 2007 12:41 pm

Busted out 6 racks of baby backs this weekend as well as some chicken breasts on the grill for a family get-together. I took the opportunity to experiment with a homemade teriyaki sauce that I used on half the ribs and about a third of the chicken (the rest of the ribs got sweet BBQ sauce, some chicken got the BBQ, the rest some mojo sauce).

Results = fantastic! I think I need to keep the sauce on the grill longer to thicken it up a bit more, but the flavor was outstanding.

Even Catie was digging into the ribs!

Man, I love grilling season!

hammb · Post by **hammb** » Mon May 07, 2007 8:24 pm

Love grilling season too. I'm not really a fan of Teriyaki though, glad it turned out well for you.

I did porterhouse & shrimp yesterday. I also did some portabella caps that I wasn't happy with.

Shrimp was fantastic and the steak was pretty darn good as well. New recipes for all of them.

Porterhouse:

Normally I just use garlic & worcestershire. But I was reading Raichlen's "How to Grill" so I thought I'd try his t-bone recipe on my porterhouse. It was pretty simple, rub the steak with salt, pepper, and a lot of ground mustard. Then add some hot sauce (I used Texas Pete's, his recipe calls for Tobasco) to form a paste on the steak.

Sear at hot temp and cook till desired temp.

Review:

This was different, but turned out really good. You got a subtle mustard flavor and a little kick. Still the flavor of the beef won out, but there was a background heat to it that was really good. I think this would be better on charcoal. I did them on the gasser and it just didn't get hot enough to create a true "crust" on the outside, as was intended. Still a nice flavor, I'll have to try them on a hot lump fire sometime.

Shrimp:

Peel & de-vein a pound of raw shrimp. Skewer them and then pour a mixture of minced garlic cloves (FRESH!) and melted butter over them. Put them on grill at medium temps lawrey's season salt & ground pepper on them...they will flare from the butter, so be careful. I then brushed them with the butter as they cooked...you have to watch the shrimp closely because you don't want them to dry out. They're done when opaque. I took them off the skewers and put them in a bowl and drizzled more of the garlic butter on them.

Review:

Simply AWESOME. It's like shrimp scampi but the flareups give it a nice char flavor as well.

Portabellas:

I got this from Raichlen's book as well. For this we just use the caps. Poke some holes in the gill side of caps and insert fresh garlic slices, pine nuts, and small pieces of parmesan cheese. Then put them in the marinade. Marinade consists of 1 part balsamic vinegar to 3 parts EVOO. Salt & sweet basil to taste. Let the shrooms soak for 30 mins-3 hours. Put on grill gill side down then turn and drizzle more of the marinade on the gills.

Review:

The marinade was just too overpowering for my tastes. I like balsamic vinegar, but not when it overtakes all of the other flavors. I think this would be better if you prepared the caps the same way and simply brushed them with some EVOO or even a little worcestershire. The Parmesan, pine nuts, and garlic in the gills was a good idea...I've got more shrooms, so I may try this modified up some next time.

Rightupinthere · Post by **Rightupinthere** » Mon May 07, 2007 9:38 pm

hammb wrote: Put them on grill at medium temps lawrey's season salt & ground pepper on them.

Lawry's Seasoning Salt is the unsung hero of many a recipe. It's like Frank's Red Hot in my kitchen.

TG1996 · Post by **TG1996** » Mon May 07, 2007 9:49 pm

Rightupinthere wrote:
hammb wrote: Put them on grill at medium temps lawrey's season salt & ground pepper on them.
Lawry's Seasoning Salt is the unsung hero of many a recipe.

I grilled a few ribeyes yesterday for the future inlaws with Lawrey's, garlic powder, salt and pepper rubbed in. Fan-freakin-tastic!

And learned that you can make sweet corn in a ziploc bag in the microwave. Who knew?

Rightupinthere · Post by **Rightupinthere** » Tue May 08, 2007 1:16 am

Soak the sweet corn in cold water for about a half an hour. Pull them out and shake dry.
Pull back the husks and butter the snot out of the cob. Roll husks back up. Roll in foil and grill (half hour or so).

Good. Freakin'. Corn.

Note: if the corn was picked that day you can forgo the water soak.

TG1996 · Post by **TG1996** » Tue May 08, 2007 1:25 am

We were gonna grill 'em, but were short on time. Thanks for the tip, though, I was wondering exactly the best way to get 'em done on the grill.

As far as the microwave goes, we had 5 decent sized cobs, put 'em in a ziploc storage bag with a bunch of butter and microwaved for 13 or so minutes. Crunchy, tasty and the kernels practically popped off into your mouth. Surprisingly outstanding.

Zom · Post by **Zom** » Tue May 08, 2007 12:06 pm

Real sweet corn is something that you just can't get your hands on this side of the Mid-Atlantic Ridge, although it is getting better. In this solitary case, genetically modified would be fine if I could buy some corn that tastes anything like a steamed ear of corn I bought at the Ohio State Fair once.

1987alum · Post by **1987alum** » Tue May 08, 2007 4:43 pm

I cooked some corn on the grill, too. At this point in the season, I tend to steam it on the grill. I use a bunch of butter, some lager and a bit of seasoned salt in my sealed pouch. Even with mediocre corn, I got some decent flavor.