The Texas BBQ Forum

Got a care package from Gator today with some Sriracha in it. All I can say is "This is My All Time Favorite". My buddy went crazy with it. Even put it on his In-N-Out Double Double. If you enjoy a sweet chile sauce with a bit on the backend, it's for you. Great flavor, Thank You Dan.

Awesome thanks Mark - I especially like it on Asian style food. :)

Did a video today "Cookin' with Crigs" at BBQ Island. Did grilled beer marinaded boneless skinless thighs that were just crying for Sucklebusters Sriracha. Will post when it comes out.

jmcrig wrote:Did a video today "Cookin' with Crigs" at BBQ Island. Did grilled beer marinaded boneless skinless thighs that were just crying for Sucklebusters Sriracha. Will post when it comes out.

Any pics to whet the appetite brother?

Russ

Can't wait to see the Vid, Sir Mark

Sorry, no pictures today. Too busy mugging for the camera. Hopefully next week the video will be ready and I'll post.
Here is the recipe for the marinade.
Grilled Chicken Marinade Recipe
Ingredients
5 pounds of chicken
½ cup olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cloves garlic, chopped
3 tablespoons chopped onion
½ cup chopped fresh parsley
1½ cups beer
Instructions
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add
to olive oil. Add garlic, onions, and parsley. Mix together well with a
fork. Slowly add beer as it will cause the mixture to foam and bubble
slightly.
Pour marinade over the chicken in the zip top bag. Remove as much air
as possible from the bag and seal. Turn the bag from side to side to
make sure all chicken has been coated with the marinade.
Allow to sit up to 1 hour or overnight for best results, turning the bag
over every few hours to keep the chicken coated.

Found it on the internet, and tweeked a bit


The picture is just a pic of some Char Siu Pork Belly

Looks great so far mark, I looked at your spices, I believe cumin and coriander are like salt n pepper. I use them both all the time. Have you tried that spice?

Russ

Kiwiruss wrote:Looks great so far mark, I looked at your spices, I believe cumin and coriander are like salt n pepper. I use them both all the time. Have you tried that spice?

Russ

Russ, I used cumin in it. And the coriander I think would give it more of a Southwestern taste. Which is something I like. Now with that being said, the parsley would need to be eliminated. With that being said, and wanting to use the Sucklebuster's Sriracha, I went with the parsley. Straight up BBQ, I'd grill with the coriander.
And what's great about BBQ is you can do whatever you want, except calling Pork Belly, Burnt Ends.

Thanks for the reply mark.

Russ