Recipe Database
Chinese Barbecue Sauce
Chinese Barbecue Sauce
1/2 c sherry (Mike uses Shaoxing rice wine)
2/3 c Hoisin sauce
2/3 c soy sauce
1/2 c sugar
4 cloves garlic, minced
2 tsp black bean paste
1 1/2 tsp Chinese 5-spice powder
1 tsp salt

Combine all ingredients in a double boiler and simmer for 10 minutes or until it begins to thicken
Allow to cool and store in the refrigerator or use immediately for Chicken Drummettes

These recipes performed at the Big Green Egg mothership in Tucker, GA with Chef Erik driving the recipes, Kevin Jenkins (the Fatman) driving the microphone, and Mike Stock running the 3 Big Green Eggs. Karen Jenkins was at the boards making us all sound good. Linda Genovese was keeping us all on time and the audience was getting fed very well.
Erik had just come back from an Asian experience in Singapore so he was highly influenced by the Chinese food he had eaten there and these recipes reflected those experiences and influences.