How To make Red's Basting Sauce

Whole Angelfish on the Braai with Asian basting Sauce

Whole Angelfish on the Braai with Asian basting Sauce

Kikkoman Soy Basting Sauce for Beef Steak

This versatile basting sauce is made with Kikkoman Less Salt Soy Sauce. Great with BBQ Steak and can be modified any way you like. Brought to you by Colin Magee on Everyday Gourmet - Series 2. Episode 37.

Basting Sauce for Grilled Ducks

Whether your ducks are marinated or dry seasoned, you can add additional flavor while grilling by brushing with a basting sauce. For more Fresh from the Field recipes, visit:

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Rotisserie chicken, almond smoke, herbs & spices, red wine & butter baste.

Four hours on the grill, basting every 1/2 hour....should be ok.

Update: yes it was.

Basting Sauce For Chicken Inasal

I made this sauce to brush in my Chicken as it grills in the barbecue. It's a Philippine recipe I tweaked a tad by adding some seasoning. Calamansi juice and garlic along with ginger and lemongrass mimic the marinade I will be using..

Coconut Milk Based Pork Marinade and basting sauce, Video Recipe

Coconut Milk Based Pork Marinade and basting sauce, Video Recipe
Easy to make and delicious pork marinade and basting sauce. The coconut milk makes pork very tender, and with the simple spice profile, this is delicious.

I have seen similar recipes with a lot of lime juice in it, I tried that and was not all that impressed, it was Ok but this version is much better. It’s easy to make (can be done in a food processor if you have to) and it takes pork to the next level, this will be a hit with the family, makes lots…

Ingredients
1 Tablespoon Chili Powder (or dried chilies)
1 Teaspoon Cumin
4 Cloves Garlic
2 or 3 Tablespoons of chopped Shallots
1 Tablespoon of Tomato Paste
1 cup of coconut milk (250ml)
Salt and Pepper to taste
Makes enough marinade for about 2kg (4 to 5 lbs) of pork, depending on how big the pieces are.

Directions
Add all dry ingredients to a pestle and mortal and “smash” till everything is as small as you can get it.
Add shallots and garlic, continue smashing till a paste is formed.
Add tomato paste and coconut milk, mix till everything is well combined.
Pre-cut all the pork (I like pork shoulder but any cut will work) and add to a tub or plastic bag, pour over the marinade, and massage or stir everything, making sure all surfaces of the pork are covered.
Put in the fridge for at least 2 hours, 4 would be better.
Take out and grill, over charcoal, would be best. Save any excess marinade to baste the pork as it cooks.
Cook till the desired doneness is reached, Enjoy.

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