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Re: Chicken Leg Rotiss Setup......


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Posted by Jackitup on November 08, 2015 at 22:36:55:

In Reply to: Re: Chicken Leg Rotiss Setup...... posted by Jackitup on November 08, 2015 at 21:55:03:

Caramel fish sauce as best as I can remember, fused a few recipes per what I had hanging out.

1/4c of h2o
1/4c fresh squeezed lemon juice (be generous
2c sugar (I used 1 white and one coconut sugar)
1/2-1t minced ginger
1/2-1 t minced and mortat pestle mashed lemon grass
1T chili sauce
1T dreid Aleppo chili flakes
1/2-1t of 5 spice powder (start with 1/2t, it can take over)
1 clove mashed minced garlic
1small to med fine minced onion
1/2c fish sauce
1/4c coconut tequila
1/3 cup maple syrup
2T soy sauce
Any other seasonings to taste as you see fit.

Bring sugars and 1/4c of water to a simmer in heavy bottom stainless sauce pan. Let buble slowly til all dissolved and gets to a dark caramel color but not burnt. Stir as needed but gently, it is napalm if it splashes on your hands. Add other liquids off heat, maybe over sink if you get rapid boil up. Back to heat on low and add everything else and simmer slowly for 20-30 minutes. Optional, a stick till mmelted. I don't know if this lessened the stick factor when basting at the end but it sure did taste good. Stir as it cools to keep the butter and sauce homogenized. Use as a finishing sauce only or due to the high sugar content it will burn.

I think that's pretty close while it's still kind of fresh in my mind. I usually forget to write this crap down but this was one of the good ones. Probably forgot a couple things but eh.....you get the idea ;-)

jon



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