On Mon 26 May 2008 09:23:49a, Goomba told us...

> hahabogus wrote:
>
>> Alan's Apple Butter Bbq Sauce
>>
>> BBQ, favorites, keeper, sauces/dips, tested
>>
>> 1 14 oz can hunts Italian tomato sauce.
>> 1 cup apple butter
>> 2 tbsp molasses
>> 1 tbsp maggi sauce
>> 1 tbsps franks hot sauce
>> 1 tsp mustard powder
>> 1 tbsp+ onion powder
>> 2 tsp lemon juice
>> 1 package slenda
>> 1 liquid smoke; to taste
>> 1/8 tsp mace
>>
>> In a small pot stir together ingredients. Bring to just boiling remove
>> from heat. Adjust sweetness with apple cider Vinegar
>>
>
> Hmmmm...Onion! I wonder if a little onion powder would tone down the
> Five Spice powder? It tastes good but I keep thinking it needs something
> a touch savory? I wish I'd used half the amount of FSP, even though I
> didn't really use that much. It is powerful stuff.
> Stop now or keep on... oh dilemma, dilemma!
>

Add the onion powder, and garlic powder if you didn't already.

I occasionally make the following marinated grilled roast that uses 5-spice
powder in the marinade. The recipe calls for 1 teaspoon, but I often reduce
it to 1/2 teaspoon depending on just how potent the powder is.


* Exported from MasterCook *

Marinated Grilled Roast

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea 4-5 lb. blade chuck roast
Instant meat tenderizer
2 ea 5 oz. bottle teriyake sauce
1/2 c Brown sugar, firmly packed
2 tb Lemon juice
1/2 c Bourbon whiskey
2 ts Worcestershire sauce
1 c Water
1 t Mongolian Fire Oil
2 ts Sesame oil
1 t Coriander
1/2 ts Cardamon
2 tb Chili powder
1 t Chinese 5-spice powder
2 ea Bay leaf
1 ea Large Bermuda Ohio, sliced
2 ea Clove garlic, minced
1 c Wesson oil

: Scrape surface of roast and moisten with water. Sprinkle meat
tenderizer over surface (about 1/2 teaspoon per lb., divided for each
side) and pierce thoroughly with a pot fork. If using a blender, combine
all remaining ingredients except bay leaf and sliced onion and whirl in
blender until thoroughly blended. If mixing by hand, add oil after all
other ingredients are well blended.

: Place meat in a pan which is only slightly larger than the size of
the meat. Add sliced onion on top and bottom of meat and pour marinade
over all. Allow meat to marinate in refrigerator at least 6-12 hours or
overnight, turning over several times.

: Pile sliced onions on top of roast and grill over very hot coals,
turning once and moving sliced onions to top of roast, for about twenty
minutes or until well-charred. Lower heat and continue to grill, for an
additional hour, turning every 15 minutes and moving sliced onions to top
of roast with each turn. Grill until roast is well done and tender. Baste
frequently with marinade.

: When roast is done, remove to serving platter, cover lightly and
keep warm. Strain remaining marinade into saucepan. Bring to boil and
boil rapidly until slightly reduced. Serve in sauceboat to accompany
roast.



--
Wayne Boatwright
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Monday, 05(V)/26(XXVI)/08(MMVIII)
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Today is: Memorial Day
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URA Redneck if your funeral has more
pickup trucks than cars.
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