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Post by smokey on Nov 7, 2014 14:32:53 GMT 10
That's a problem with any grill. I got around it by never buying pre marinades or pre marinated chicken that has sugar in it.
Two stage it. If making say honey soy scewers. Make a soy marinade and grill the scewers and serve with a honey sauce on the side. Comes out much better or authentic. Same with satay, Peanut sauce never touches my grill.. Alternativly , Some grilling can call for the sweet part to be added right at the last minute however it can still make a mess. Some recipes you just can't avoid it such as Shaynes honey pork scewers with jungle salt. You know you will have a cleaning job later but it's worth it.
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Post by captaincook on Nov 7, 2014 16:39:59 GMT 10
Actually, I say in my book and in the hints to use the foil and trivet method or sit a trivet on top of a foil tray. This is the best method for marinades with a high sugar content such as honey and soy or commercial marinades. The juices and excess marinade drips onto the foil and boils off imparting the BBQ flavour. For marinades like the tandoori past use the foil and trivet method first to set the marinade and then remove the foil and cook direct on the trivet. They are my preferred methods.
Captain
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Post by smokey on Nov 7, 2014 16:56:35 GMT 10
Yep, That'l work too.
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