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This is an easy-to-make barbecue sauce that goes well with
lamb, pork (including ribs) or chicken, when cooking on
a barbecue grill.
- If possible try to marinate the meat in the sauce overnight,
before
cooking. I would also suggest lightly scoring the meat, or pricking it with
a fork before marinating, as this allows the flavor of the sauce to penetrate the meat
better.
- Be aware that the sauce will become much thicker after its is applied
to the meat and cooked.
Here are ingredients. All amounts are approximate, and can be varied
according to your preferences. I would strongly
suggest you taste the sauce before applying to meat.
- Tomato Ketchup (1 cup)
- Honey (4 tablespoons)
- Chilli sauce (1 tablespoon)
- Soy sauce (½ to 1 tablespoon)
- English mustard (¼ to ½ teaspoon)
Here are the steps to prepare the sauce:
- Mix the ketchup and honey.
- Add the chili sauce and mix. I personally prefer using the chunky
kind of chilli sauce rather than smooth. If you like chilli, you can add
more, and if you do not, you can use less. The ideal amount of chilli
sauce to add will of course all depend on how hot the variety of chilli
sauce that you use is - if using a very hot chilli sauce, consider adding
less.
- Add the soy sauce and mustard, continuing to mix. I would suggest adding gradually
and tasting a drop of the sauce. You should not put so much of
either of these that they overwhelm the sauce.
- When you are happy with the sauce, apply it to meat or poultry as a marinade,
and then barbecue your meat or poultry.
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