tanginess is achieved. You are now ready for the FUN part.
Add spices; 1 1/2 tbs. oregano, 2 tbs. garlic powder, 1 tbs. lemon pepper, 2 tbs.
onion powder (minced onion o.k.) For heat, add 2tbs. crushed red chili, 2 tbs.
to enhance flavor for gas grills, and for oven-roasted shortribs.
This sauce is a work of art, enjoy being creative!
teryaki sauce, Worshestershire, A-1's, fresh-mashed garlic, Bay leaves, etc.
Use this stuff on ribs, chicken, links, hot wings, meatloaf, baked beans, tri-tip, possum, etc.
and a fresh batch of BBQ sauce.
herbs. I usually use granulated garlic or garlic salt, lemon pepper, oregano, and some chili flakes or powder.
amount of teriyaki sauce and worchestershire sauce (enough to just coat the meat) or to taste.
about every 30 minutes and and cure for 2-3 hours. Soak your hardwood chips in water at least 30 minutes.
Fire-up your briquets and dump on your foil-wrapped corn or potatoes on to give them a head start.
ribs to prevent burning. When you feel that the ribs are 80% done, star brushing on BBQ sauce glaze.
All this while, your corn and/or taters even though they have been off to the sides should be done too.
had back home in Illinois when she was a kid.
P/S This method works equally well for potatoes!
My brother-in-law Al Miner. This man makes the absolute-best BBQ Salmon I have ever had: His beer? Corona Light.