[Food] I've discovered a new SAUCE

spence said:

I love BBQ food also but don't have the facilities for it sadly. Have you tried dong jerk chicken on a BBQ ?

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Easy 10 said:

Curry I get, because its supposed to be spicy. Madras is about my limit (albeit I accept they do vary), but on the whole its got the hotness/flavour ratio about right for me. Anything north of that is just a sweaty ordeal.

But I do a lot of BBQ. I'll marianade raw chicken in a home made spicy BBQ sauce for 24 hours before grilling, and if people want to then drench it in some insanely hot chilli sauce from a squeezy bottle then I have no problem, each to their own. But its not for me. I guess I just can't handle it if its TOO hot, because it destroys every other flavour.

Oh, and on that note - who actually enjoys a peppercorn sauce on a prime piece of steak ? FFS, the steak IS the flavour, not what you drench it with. Chips are bland, thats why you need ketchup/mayo/vinegar on top. But steak ? Bloody hell.

And on another note - anyone who has steak "well done" is a fool. Bloody hell, this gets me going.

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Easy 10 said:

Nope, but I wouldn't rule anything out. I've been doing fish lately - its just so quick and easy. Pretty much any fillet wrapped in foil with lemon and paprika is just....whoa.

Also a massive fan of fresh corn on the cob, foiled with butter. I can plough through that till the cows come home.

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clapham_gull said:

Can I give you a tip with marinading chicken ?

Marinade it with CHICKEN.

Crumble a good chicken stock cube into a bag and a bit of water with it and let science do the rest. Immense.

The best stock is actually a vegetarian chicken stock from America: https://www.amazon.co.uk/gp/product/B00119RNR2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Expensive but lasts for months. I brought some back from Vancouver for my mum (who knows how to cook) amd she swears by it. She rubs it all under the skin on a roast chicken.

Every day stock cubes will work. Because of their salt and sugar content they will brine the chicken if left for 24 hours or more.

You won't go back.

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Easy 10 said:

Cheers CG. I shall give that a go

I bung allsorts into my marianade, I don't believe I have ever made the same one twice, but a quality stock cube will give it a new twist.

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Randy McNob said:

Funny you should say that, cos BONO also likes that sauce....


...he said it's even better than the real thing...

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Joey Jo Jo Jr. Shabadoo said:

The Wicked sauce range is fantastic, i'm a big fan of their Sticky Teriyaki, the 'Mazin Mango they do is lovely too.

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Cpt. Spavil said:

I have found a nice sauce.

Mayo mixed with curry powder is very nice in a sandwich or on other things.

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Is it PotG? said:

Anyone tried this?

View attachment 147694

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