Text 27116, 95 rader
Skriven 2015-05-18 05:06:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 997
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mixed Grill w/Sweet & Spicy Bourbon Sauce
 Categories: Beef, Pork, Poultry, Booze, Chilies
      Yield: 8 Servings

MMMMM--------------------------MARINADE-------------------------------
  1 1/4 c  (packed) dark brown sugar
     18 cl Garlic; peeled, pressed
      1 c  Light molasses
    3/4 c  Tamari soy sauce
      6 tb Unseasoned rice vinegar
      3 tb Chilli spice
      2 tb Chopped peeled fresh ginger
      1 tb (or more) sriracha sauce
    3/4 ts Coarse kosher salt
      9    Green onions; chopped

MMMMM---------------------------MEATS--------------------------------
      5 lb (2 racks) meaty baby back
           - pork ribs
      4 lb (8 ribs) meaty beef short
           - ribs; top membranes
           - trimmed
      8    Chicken thighs w/skin,
           - bones
      1 c  Beef broth
      2 tb Bourbon
           Oil spray

  INGREDIENT INFO: Look for tamari at supermarkets and
  natural foods stores. Sriracha can be found in the asian
  foods section of supermarkets and at asian markets.

  FOR MARINADE: Place sugar, next 8 ingredients, and 1 1/2
  teaspoons freshly ground black pepper in large bowl. Whisk
  until salt dissolves. Mix in green onions.

  FOR MEATS: Sprinkle pork, beef, and chicken on all sides
  very lightly with coarse salt and pepper. Let stand 30
  minutes. Arrange pork rib racks in single layer on large
  rimmed baking sheet. Arrange beef short ribs in single
  layer in 13" x 9" x 2" metal baking pan. Arrange chicken
  in another 13" x 9" x 2" metal baking pan. Pour 3/4 cup
  marinade each over pork, beef, and chicken; turn to coat.
  Marinate 1 hour at room temperature. Cover, chill, and
  reserve remaining marinade for grilling.

  Position 1 rack in top third and 1 rack in bottom third of
  oven and preheat to 350+.F/175+.C. Add beef broth to pan
  with short ribs; turn ribs, meat side down, in broth.
  Cover pork, beef, and chicken pans tightly with foil.
  Place pork on lower rack. Place beef and chicken on upper
  rack. Bake pork and chicken until tender, about 45
  minutes. Remove both from oven; open foil. Continue to
  bake beef until tender, about 1 1/4 hours longer (2 hours
  total). Remove from oven; open foil.

  Pour pan juices from pork, beef, and chicken into medium
  saucepan. Spoon off fat. Boil until reduced to scant 2
  cups sauce, 25 to 30 minutes. Add bourbon; return sauce to
  boil, then remove from heat. Season with salt, pepper, and
  more hot chili sauce, if desired.

  DO AHEAD: Can be made 2 hours ahead. Let stand at room
  temperature. Rewarm before serving.

  Coat grill racks with nonstick spray and prepare barbecue
  (medium-high heat). Cut pork racks between bones into
  ribs. Brush all meat with some of reserved marinade. Grill
  pork, beef, and chicken until slightly charred, brushing
  with more marinade and turning occasionally, 12 to 15
  minutes.

  Mound pork, beef, and chicken on platter. Pass bourbon
  sauce alongside

  by Kate and Mike Higgins

  Bon App+¬tit | January 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 08 January 2011

  Uncle Dirty Dave's Archives

MMMMM

... Lobster tail and beer: three of me favourite things.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)