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Ingredients

2 Tbsp.		Kikkoman Hoisin Sauce
2 tsp.		Kikkoman Thai Style Chili Sauce
3/4 Cup		Kikkoman Citrus Ponzu Sauce
1/2 Cup		Kikkoman Roasted Garlic Teriyaki Sauce
2 Tbsp.		Sesame Oil
1 tsp..		Fresh Grated Ginger
1 Tbsp.		Minced Onions
2 Tbsp.		Red Peppers Small Diced
1 Cup		Fresh Scallion (sliced thin)
1 Cup		Tomato Ketchup
2 Tbsp.		Red Wine Vinegar
2 Tbsp.		Lemon Juice
1/4 Cup		Orange Juice
1 Tbsp..		Light Brown Sugar
1 tsp.		Toasted white Sesame Seeds
Optional
1 tsp.		Red Thai curry paste
1 tsp.		Ground Chilies (Tograrashi Japanese chilies)

Method

1. Sweet ginger, onions, peppers and scallions in sesame oil.
2. Add vinegar, Kikkoman Hosin Sauce, Kikkoman Citrus Ponzu, Kikkoman Roasted Garlic Teriyaki Sauce, orange juice, lemon juice, sugar and ketchup.
3. Simmer gently for 20 minutes.
4. Add orange zest and toasted sesame seeds.

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Suggested seasonings

1 part		salt
1 part		pepper
1 part		seasonings salt of choice

Suggested herbs

1 part		chives
1 part		basil
1 part		oregano
1 part		celery seed

Marinade mix

½ cup		Original BBQ sauce of choice (bulls eye or a home recipe recommend)
½ cup		Salsa (pace picante or a home recipe recommended)
½ cup		Italian dressing (or ¼ cup vinegar)
1 dash		of light beer (heineken, whine hearts ale, or similar recommended).

Method

Mix seasonings and coat steak. Mix herbs and coat steak (after seasonings). Mix marinade ingredients, and marinade seasoned steak for 5 days (yes, 5 days) in sealed container. BBQ to perfection (slowly. 30 to 40 minutes on medium low heat recommended. Cook to 160 degrees approximately.)





BBQ-Teriyaki Chicken Breasts
By Davis Family Barbeque Recipe Collection

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Ingredients

5		medium chicken breast halves, skinless
1 Tbsp.		Goya Adobo seasoning
1 Tbsp.		granulated garlic
¼ cup		teriyaki marinade
¼ cup		dark soy sauce
¼ cup		Celeste’s Barbeque Sauce*
		Salt and pepper

Method

Preheat grill until medium hot. Rinse chicken breasts and pat dry. Season with salt and pepper. In a large bowl, mix adobo seasoning, granulated garlic, teriyaki marinade and soy sauce. Add chicken, covering completely. Marinate for 15 minutes or up to overnight in the refrigerator.

Place chicken on grill for about 10 minutes. After 5 minutes, brush on barbeque sauce and flip breast until both sides are coated. Take chicken off the grill and let rest for 5 minutes before serving. Makes 5 servings.

* Celeste’s Barbeque Sauce was Winner in Best Sauce category of the 2003 Grill Kings Long Island BBQ Cook-Off.





Grilled Center-Cut Pork Chops
By Davis Family Barbeque Recipe Collection

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Ingredients

9		(1 ½ inch thick) center-cut pork chops
1 Tbsp.		Goya Adobo seasoning
1 Tbsp.		granulated garlic
1 ½ cup		Goya Mojo Crillo Marinade or Mojo Chipotle Marinade
1 Tsp.		liquid smoke
		salt and fresh ground pepper

Method

Preheat grill until medium hot. Rinse pork chops and pat dry. Combine all ingredients in a plastic zip-loc bag with place pork chops. Marinate for 15 minutes or up to overnight in the refrigerator.

Place pork chops on the grill, turning occasionally. Chops are done when they reach 160 degrees F internally. Makes 9 servings.





Jerk Shrimp
By Davis Family Barbeque Recipe Collection

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Ingredients

2 pounds		large shrimp, peeled and deveined
2 Tbsp.		dry jerk seasoning
1 Tbsp.		granulated garlic
1 Tbsp.		Goya Adobo seasoning
2 Tbsp.		mushroom soy sauce
1 Tsp.		liquid smoke
4 Tbsp.		olive oil

Method

Preheat grill to medium hot. Place all ingredients in a large zip-loc bag with shrimps and marinate for 15 minutes in refrigerator.

Grill shrimps 2 minutes on each side. Serves 6.