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Okay, so you love barbecue. And you savor the flavor of Memphis, North Carolina, Texas and Kansas City sauces. Well, cinch up your taste buds, pal, because here's a recipe that everyone I've ever served it to loves. And it's so easy. The first time I made it, a somewhat simpler version, it took First Place and People's Choice in a fairly good sized Barbecue Cook-Off here in Portland. I call it Cajun-Asian Marinade as it originally was Tabasco, Soy Sauce and Sesame Oil, among other things. Here's how it plays out in my kitchen today:

Dan's Cajun-Asian Marinade

1 cup soy sauce
1 tbs. dark sesame oil
1/4 cup Tabasco or Red Hot Sauce
1 teaspoon ground cayenne powder
2 square inches fresh ginger
or
2 tbs. ginger powder
2 tbs. minced fresh garlic
or
1 tbs. garlic powder (not garlic salt!)
1/4 cup beet juice (from canned or pickled baby beets)
1 tbs. Thai fish sauce

fresh cilantro leaves (for garnish)
sesame seeds (for garnish)

Place all ingredients (except the garnishes) into your blender or food processor. Liquefy. Pour over pork or beef ribs, chicken, flanken ribs, etc. and marinate for at least an hour. A whole beef roast in a bag overnight works well. For white fish fillets or flanken style ribs one need only marinade for about half an hour.

Barbecue over the coals or on a gas grill grid at medium to low heat. Brush with additional marinade up until about twenty minutes prior to being done to insure that all meat juices in your marinade are fully cooked.

This marinade is especially good for skinned and drained chicken thighs. Make plenty so that you have leftovers. The boned chicken is perfect for Oriental Chicken Salad or any chicken salad for that matter. The array of flavors is exhilarating and the garlic-ginger-pepper combo is reputed to help remove arterial plaque buildup.

Once your done barbecuing, arrange your grilled meats or fish on a platter and scatter cilantro and sesame seeds over. You may find, as we have, that you're unable to buy anything like this locally, sure you can find Korean barbecue but with your choice and quality of meat and the fresh marinade ingredients it would very tough to top. Good beef prime ribs, baby back pork, chicken thighs, marinated chicken breast chunks on skewers, pork chops or shoulder blade steaks, any beef steak all work well. A squeeze of lime on the platter or plate is also a brightening flavor touch.

Learn more about this author, Daniel Wedin.
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