RE: [CH] Green Chile BBQ Sauce
Rael64 (z42dkm@yahoo.com)
Wed, 6 Feb 2008 12:22:00 -0800 (PST)
Sorry. Barbecue pork with lemongrass; mu yang takrai.
Here's a link.
http://importfood.com/recipes/thaibbqporklemongrass.html
I have been using ground lemongrass, which I think I
could just leave out. Am soon to splurge and buy some
fresh (which they sell); hopefully the rest will
freeze well. No whiskey, although I'll add a bit of
black vinegar. I sub regular brown sugar for the palm
(thinking of using a honey/molasses mixture though).
And I more often use a decent onion rather than
shallots since the shallots I get here are pretty
crappy.
In other words, I've no idea if the recipe verbatim is
really that good. I figure it probably is. With the
substitutions/omissions noted, my version is pretty
complex, and that's with a good 2-3 hours marinade. I
also plan on a nice 6 hour soak to see how that
affects the meat. And I do use the really cheap
(fatty) 'rib' cuts (I forget how they label them -
usually 10-12 inch long pieces by about 2x2 inch meat
with tons of fat).
Clear as usual, eh?
Hmm.
Peace, Hendrix, and Chiles.......
Rael64
--- "Riley J. McIntire" <Riley@ChileGarden.com> wrote:
> Rael64 [z42dkm@yahoo.com] spake thusly on Tuesday,
> February 05, 2008 5:55
> PM:
>
> > a sauce that will carry the flavor of the chiles.
> I
> > have been using a marinade I found in the recipe
> > selection from importfoods.com (a Thai food/supply
>
> <snipping some interesting comments about green
> chile sauces>
>
> Don,
>
> Is the marinade you refer to in the sauce section or
> part of another recipe?
> Nothing really stands out, to me. Possibly Thai
> Chili Sauce?
> http://importfood.com/recipes/tchilisauce.html
>
> Thanks,
>
> Riley
> --
> "Now what *you* need is a proper pint of
> porter poured in a proper pewter porter pot."
> --Peter Dalgaard in alt.sysadmin.recovery
>
>
>
>
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