BCC Teriyaki Style with Mesquite (Pix)

Show and tell time again. I had a new sauce to try--Tabasco's teriyaki spicy. Let the bird soak overnight. I cued it over a combination of charcoal and mesquite lump-- but just enough to create a flavor presence. The aromas of that and the teriyaki drove me wild. First the sauce, then the cook...

Yessir! That looks great, beercuer! I've never seen that sauce before, but I'm going to keep my eye out for it. Did you dip the chicken in the sauce, or did you baste with it?

That's one beautiful bird. i didn't start eating teriyaki until I moved out here. Now I could bathe in the stuff.

Thank you both so much!

I find that a bird like this works so well with a stir fry and pineapple in some form for dessert.

Dyal-- My brother had to pick this sauce up in San Franicisco. So it might be hard to locate in your local area. However, I know you could always get it on Amazon, which they handle straight from the Tabasco people.

I tell you how I marinated this overnight. I cut right underneath the metal retaining ring on the bag. Then I poured the marinade in that bag to conserve space and concentrate the sauce into the smallest possible area. Lastly, I sealed that all up in a one gallon zip lock bag.

I did not baste it, though I sure could have. I also could have poured some marinade in the beer cannon, but silly me used grapefruit juice instead.

That bird looks real tasty. DOes that suace have a strong soy sauce flavor?

jsperk wrote:

That bird looks real tasty. DOes that suace have a strong soy sauce flavor?

Thank you, Jsperk. This is a very powerful sauce, concentrated with flavor. It is every bit a hot sauce as much as a teriyaki sauce. But yes, for better or worse, it does have a strong soy flavor. In fact, the list of ingredients in ranking order are:

soy sauce
sugar
Japanese sweet cooking rice wine
Tabasco pepper sauce

Even though it has that much sugar, it doesn't taste as much sweet as it does salty. Again it sure does have a kick. I really enjoy it. It's different from anything else out there.

Chicken looks good, Beercuer! Looks like you got a nice crisp skin on it.

Like Dyal I've not seen that sauce, either, but maybe it'll show up in a store around here. I've never seen a spicy teriyaki sauce before.

Brad

Thanks, Brad

After enough trial and error, I've discovered I get my best results by maintaining a cooking temp of 325-350 degrees. The lower temps produce a rawhide skin for me-- you know, leather tuff

I recall that device... yard bird looks delicious!

QJuju wrote:

I recall that device... yard bird looks delicious!

Say, thank you, Qjuju Great to see ya again. Oh yeah, the turkey cannon-- I really like the way it cooks every square millimeter of skin. I look to do a turkey as well on it later this week.