Page 4 March 7, 2013 EL SEGUNDO HERALD T his week we are going to talk about BBQ. Ever since I was young I have always loved the taste of BBQ. Whether it was chicken pork beef or even vegetables. The taste and smell of the grill is intoxicating. and how to bang them First Rule of Grilling is to get the grill hot. Those grill rods need to be both clean by Chef Shafer and hot before you even think about placing anything on the grill. Next is what flavor you want to get out of the grill. All regions have a special style of their own. There is Southwest, Thai, Cantonese, Mediterranean, Moroccan, Indian etc. My favorite is Asian. This is a blend of the flavors of the far east without the over powering heavy sauce. The Chef Hope you like it. Asian BBQ Sauce 1 cup oyster sauce 1/4 cup chopped pickled ginger (the kind you eat at a sushi bar) 1/2 cup brown sugar 2 tablespoons chopped garlic 1 to 4 tablespoons hot chili sauce depending on how spicy you want it (like sambal oelek or siracha sauce/ both can be found at your local super market) Mix together all ingredients. If using as a marinade, add a cup of chicken broth to thin it out Get your grill hot then start by brushing your meat, fish or vegetables with a little vegetables oil. Place it on the grill and proceed to mark off or get some color on the product. Then as it cooks, baste the stuff with the sauce until you have cooked to the Live, Love, Laugh, Eat degree you wish. The sauce has sugar in it so you have to be careful that it doesn’t Chef Shafer, Owner/Chef of Depot, Buffalo Fire Dept., burn so flip it repeatedly. Have fun and don’t forget BBQ is for finger licking! and the Downtown Torrance Market Place.
Manhattan 03_07_13
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