any meats sweet and spicy glaze

any meats sweet and spicy glaze
 
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This recipe was uploaded
by baconbitty

 
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Ingredients

Ingredients
Method
 
  • portions of any meat!
  • 75cl bottle of coca-cola
  • 250g brown sugar
  • whole bottle of favourite chilli sauce eg.tobasco
  • 25g ground cayenne pepper
  • 25g ground paprika
  • cirqua 100g ground mixed chillis
  • 15g dried chilli flakes
  • whole bottle of favourite bbq sauce
  • eg. jerk jerk bbq reggae sauce
  • very generous serving of salt and course black pepper= maybe my taste buds are a bit distraught from smoking haha.
grab your meat, season with all the non-sauce spices and the salt & pepper- leave in the fridge in a large baking tray to taint the meat for a couple of hours giving the actual meat a spicy kick instead of just the sauce.

after a couple of hours add the cola, the brown sugar, the bbq sauce and the chilli sauce + more salt and pepper= again leave in fridge for another 2 hours.

take the marinated meat out of the fridge and cook in whatever style of method is preffered making sure to remove the meat from the sauce to both cook the meat properly and to not over-cook the sauce. (cook sauce seperatly in a saucepan removing once it bubbles)

FYI- favourite meat with this is pork ribs, barbequed using sauce as a glaze and to dip in.
not a bad recipe for a 17 year ols is it?

any meats sweet and spicy glaze

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This recipe was uploaded by baconbitty

 
 
very very spicy and very sweet+ the beautiful stickiness of the sauce.
a perfect marinade for any meat going to be either on a bbq or in an oven or even frying on a non-stick pan! goes with any type of condoment like french fries, rice or pasta.

Method


grab your meat, season with all the non-sauce spices and the salt & pepper- leave in the fridge in a large baking tray to taint the meat for a couple of hours giving the actual meat a spicy kick instead of just the sauce.

after a couple of hours add the cola, the brown sugar, the bbq sauce and the chilli sauce + more salt and pepper= again leave in fridge for another 2 hours.

take the marinated meat out of the fridge and cook in whatever style of method is preffered making sure to remove the meat from the sauce to both cook the meat properly and to not over-cook the sauce. (cook sauce seperatly in a saucepan removing once it bubbles)

FYI- favourite meat with this is pork ribs, barbequed using sauce as a glaze and to dip in.
not a bad recipe for a 17 year ols is it?
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