My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Thursday, August 5, 2010

Teriyaki Barbecue Glaze

We watch a lot of food programs, like Iron Chef and The Next Food Network Star.  We love drooling over the culinary creations.  The thing that drives me crazy about these shows though, is the outrageous challenges they sometimes throw at the competetors, such as, Make the best thing we've ever tasted.  You have 20 minutes.  GO!  By the way, the secret ingredient is bison testicles.  It's just so stressful to watch them running around sweating and panicking. 

You know what? My bad.  It can be done.  Even BT would shine if you grill them with this glaze, but we prefer it on salmon steaks or jumbo shrimp.

Teriyaki Barbeque Glaze

6 tablespoons butter
6 tablespoons brown sugar
5-6 garlic cloves, crushed through a garlic press
3 tablespoons fresh lemon juice
6 tablespoons soy sauce
1 teaspoon pepper

Combine ingredients in a medium saucepan and heat on medium high until it reaches a boil.  Remove from heat.  When the glaze has cooled, pour it over the steaks or shrimp in a shallow dish and allow to marinate while you heat up the grill.  Grill salmon 5 minutes, flip and grill 7-9 minutes longer, basting with glaze after the flip.  Shrimp only take a few minutes to grill, so keep an eye on them, basting with glaze frequently.  They are done when they turn white.
Recipe makes enough for 6, 1 inch thick salmon steaks or 2-3 pounds of peeled, raw, jumbo shrimp.

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