Rib Steak on My “Q” (Teriyaki)

[Bearcarver]

Your steak taters and green beans look great Bear! Tasty looking plate as usual!

Out of all the commercial teriyaki marinades I have had, that Soy Vey was probably the best of them all. I just like a lot of sesame and ginger flavor. But they all need some help.

I make teriyaki a lot! Mostly because that's what Mrs. BEV asks for often. Give this teriyaki recipe a shot. https://www.smokingmeatforums.com/threads/sesame-ginger-teriyaki-wings-and-football.291040/

Some of my best tips for teriyaki I can give...

• Don't expect a marinade to serve the same purpose as the glaze or dipping sauce. Make two different sauces for two different purposes. Simply pour some of your marinade in a pan and reduce it down until it is thick and syrupy. Add additional brown or white sugar, mirin (honey or agave also works- or even <EEK> corn syrup!) if desired to taste. If you are starting from a commercial "sauce" such as the Soy Vey, I may add more sesame oil or fresh grated ginger (must use fresh ginger not powder) as well.
• Try using ponzu to start with instead of soy sauce for your teriyaki recepie. You can buy commercial ponzu but here is an easy recipe to make it:
  • 1/3 Cup lemon juice
  • 1/3 Cup lime juice
  • 1/3 Cup Orange Juice
  • 1 Cup Soy sauce
  • 1/4 Cup Rice Vinegar
  • 1/4 Cup Mirin
• Always start low sodium soy. Also there are MUCH better types of soy sauce to buy than Kikkoman. Use SHOYU type or even Tamari. Quality matters.

Thanks A Lot, BEV!!!
Copied & Saved!!
Never too much info on Sesame Ginger Teriyaki !!
Like,

Bear