Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Edwin Pawlowski
 
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Default Orange Marinade for Fowl



Orange Marinade for Fowl


Ingredients:



1/2 c Brandy

1 c Fresh orange juice

1 Ts Ginger

1 Ts Tarragon

3 TB Orange liqueur

1 Ts Black pepper

-Salt to taste



First rub fowl, either chicken, duck or game hens, with one fourth of the
brandy.



Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and
tarragon. Pour over birds and let marinate. Also use marinade to baste
while grilling.



This is a collection of BBQ recipes from Red Caldwell published in a back
issue of Chile Pepper Magazine.


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Brick
 
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On 1-Jan-2005, "Edwin Pawlowski" > wrote:

> Orange Marinade for Fowl
>
>


<snip>

> This is a collection of BBQ recipes from Red Caldwell published in a back
> issue of Chile Pepper Magazine.


I've never done an orange marinade, but orange sauce is great on all kinds
of fowl. And if your fowl comes out 'FOUL', you might be able to make it
edible with orange sauce. If you want to buy it commercially, oriental
stores
sell a product labelled 'Duck Sauce' which is a reasonable facsimile.

--
Brick(DL5BF, WA7ERO, HS4ADI)
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Bubba
 
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Edwin Pawlowski wrote:

>Orange Marinade for Fowl
>
>
>Ingredients:
>
>
>
>1/2 c Brandy
>
>1 c Fresh orange juice
>
>1 Ts Ginger
>
>1 Ts Tarragon
>
>3 TB Orange liqueur
>
>1 Ts Black pepper
>
>-Salt to taste
>
>
>
>First rub fowl, either chicken, duck or game hens, with one fourth of the
>brandy.
>
>
>
>Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and
>tarragon. Pour over birds and let marinate. Also use marinade to baste
>while grilling.
>
>
>
>This is a collection of BBQ recipes from Red Caldwell published in a back
>issue of Chile Pepper Magazine.
>
>
>
>

Sounds good! I've glazed a few with the orange marmalade thinned with
wine. Have also injected many a bird with Triple Sec....usually gets
rave reviews.

Bubba


--
You wanna measure, or you wanna cook?

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Pierre
 
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Default

Might try that on scallops too. Give it an hour at room temp, and
grill hot and fast. Don't overcook.

Pierre

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