[quote]waylanderxx wrote:
jahall wrote:
darraghoconaill wrote:
any chance of the basting recipe you use? cheers
I actually just use a sweet BBQ sauce. It’s called Sonny’s
^Link to the bottle.
by far the best BBQ sauce known to man, I like your style. Nice cooking![/quote]
Yeah it’s the best but it’s pretty tough to find. We used to stop by Sunnys on the way to Atlanta but i think you can pick up some up at sams also.
Sweet baby ray’s bbq sauce > * . this is not debatable, it is fact.
Also I find if you cook chicken on a charcoal gril you need to eat them in the next 1-2 days or the taste of charcoal starts to creep into the meat. Cooking them on my gas gril doesn’t seem to do this for some reason.
We have a friend who insists that sweet baby rays is THE BEST sauce. My wife insisted I buy it the other day. I took a look at the ingredients, the first one was High Fructose Corn Syrup. No wonder he liked it so much…
Skip the sauce, marinate in olive oil, wine, lemon juice, garlic powder, salt, pepper and oregano (Homemade Greek souvlaki marinade handed down from my mother). Marinate in the fridge for 3 days, turning every half day. Better yet, cut the breast up into cubes & marinate in ziplock bags then skewer and grill for a wonderful chicken souvlaki. Try it with pork and beef too. I once marinated beef cubes like this for four days, they practically fell apart in my mouth they were so tender.
[quote]ds1973 wrote:
We have a friend who insists that sweet baby rays is THE BEST sauce. My wife insisted I buy it the other day. I took a look at the ingredients, the first one was High Fructose Corn Syrup. No wonder he liked it so much…
Skip the sauce, marinate in olive oil, wine, lemon juice, garlic powder, salt, pepper and oregano (Homemade Greek souvlaki marinade handed down from my mother). Marinate in the fridge for 3 days, turning every half day. Better yet, cut the breast up into cubes & marinate in ziplock bags then skewer and grill for a wonderful chicken souvlaki. Try it with pork and beef too. I once marinated beef cubes like this for four days, they practically fell apart in my mouth they were so tender.[/quote]
never said sweet baby ray’s as good for you. I’m sure it’s horrible.
what amounts of each for that marinate? I need to cook some chicken tonight.
For the greek marinade. Per pound of meat its:
2 tblsp of olive oil
2 tblsp of wine
1 tblsp lemon juice
1/2 tsp oregano
1/2 tsp salt OR 1 tsp meat tenderizer (for the tougher meats like beef, don’t use tenderizer for chicken)
1/8 tsp garlic powder
1/8 tsp pepper
It really is a lot of work to make the souvlaki, but really worth it. Again, marinate for a couple days for good results. When I just cook a lot of chicken in the oven in volume, I’ll eyeball the wine, olive oil & lemon juice, then shake the powders on both sides for speed. You also may find you like more or less of each spice, depending on your taste.
The instructions for souvlaki:
cut meat into cubes (or cubish shapes). Mix olive oil, lemon juice & wine in a pan or in a large enough ziplock freezer bag. Add in the rest of the ingredients & stir (or shake a bit if in a bag). Add in meat and marinate over night, turning occasionally (like I said, I usually turn every 12 hrs and have marinated from 1 day to 4 days in the extreme). Thread meat onto skewers - broil or grill about 10 min, turn & baste with marinade - cook about another 10 minutes.
Times will vary depending on your broiler or grill. On the grill, a medium heat does it for me. Also, if you’re going to use wooden skewers, I suggest putting them in water to soak the day before you skewer & grill. That way the ends won’t burn up as much on the grill.
Can you taste the sugar?