There are so many different types of barbeque beyond the usual ribs and BBQ chicken . There is a whole different world of Asian barbeque: Korean BBQ, Vietnamese BBQ, South East Asian BBQ, Malaysian BBQ, and so on...
Here is a great Asian barbeque recipe, with hoisin as the dominant ingredient. This is a lighter barbeque sauce that is tangy from the red wine vinegar. Test it out and let us know what you think in the "Feedback" section below!
Hoisin Barbecue Sauce
2 teaspoons vegetable oil
2 garlic cloves, minced
1/2 cup hoisin sauce
1 tablespoon light soy sauce
3 tablespoons sake or dry sherry
1 tablespoon ketchup
1 tablespoon rice vinegar
1/2 teaspoon Asian sesame oil (I used the hot stuff)
Heat the vegetable oil in a small saucepan and cook the garl…
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North Carolina BBQ vs. Texas BBQ....that is the question. Most of the states in the South/Midwest have their own type of barbeque, but North Carolina and Texas style BBQ (most specifically, pulled pork) are two of the most popular.
North Carolina pulled pork is vinegar and pepper based. There is no tomato base whatsoever. The pulled pork is sweet and tangy. It is also easier on the stomach than ketchup based BBQ sauces. There are many great North Carolina style BBQ recipes out there, but let's talk about one of my favorites.
This recipe is from the Bon Appetit test kitchen. Dark brown sugar sweetens the sauce, but Dijon mustard gives it a tangy kick. The sauce gets a little spice from crushed red pepper flakes. You can find the complete rec…Read more >