Sriracha Mariande

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Cottonwoody

US West Region Member Rep
Launch Member

Influencer II

2,808
Redding CA
First Name
Scott
Last Name
Johnson
Member #

3457

Sriracha Marinade
Sriracha Marinade Copyright 2017 Fire Grilling www.firegrilling.com
Stir the whole mixture and dip your finger in it to try it. Add more sriracha if you like it hotter.
Remember as it soaks into the meat it’ll loose some power so aim higher on the heat scale than
lower. Keep the ratios of soy sauce to fish & Worcestershire sauce the same if you need more
marinade.
Put your chicken, pork beef whatever meat in it overnight or up to 24 hours to soak. Skewer onto a
Cowboy Kabob and cook over oak or other hardwood coals until firm +- 20 minutes. Add bark if you
like it smoky. It’s better to cook it slower than fast so it won’t burn but a little char is ok in my book.
As for the heat, it should be +- 5 seconds before you have to pull you hand away +- 350 degrees F.
Baste or pour the marinate over every time you rotate the Kebab. As it dries it’ll turn red-ish from
the paprika & Chile. Yummy.
INGREDIENTS:
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4cup Fish sauce
• Juice from 1 big lemon (or more if you
like)
• 1 heaping tea spoon each of paprika and
Chile powder– Don’t use hot Chile
powder or it’ll be too hot.
• 3-4 cloves of garlic (about a thumb worth)
• Grated ginger (about a thumb worth)
• Cracked pepper – 1 tsp. or so
• Big squirt of Sriracha sauce
 

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