• 1/4 cup White Sugar.
• 2 Tbsp. Unsalted Butter.
• 1/4 cup Water
• 1 Tbsp. Minced Garlic.
• 1 Tbsp. Minced Ginger Root.
• 1 Tbsp. Butter.
• 1/2 cup Chicken Stock.
• 3 Tbsp. Miso Paste.
• 3 Tbsp. Red Wine Vinegar.
• 2 Tbsp. Maraschino Cherry Juice.
• 1 Tbsp. Soy Sauce.
• 1 Tbsp. Fish Sauce.
Amazing Glaze! How sweet the sound! The taste is also somewhat sweet but not overly sweet, still what it does to barbecued anything is a crime.
In a tall sided heavy bottomed sauce pan (definitely not a wok!) very carefully melt the 1/4 cup sugar until it turns amber like maple syrup. If melts too quickly and turns black as molasses then you're using too much heat and have burned it. Let it cool down and then dispose of it. Liquid sugar is very hot and very sticky - when it burns you don't put a bandaid on it, you go to the emergency room, so be careful!
Once the sugar has melted but before it starts to bubble, add in the chunks of butter with a long wooden spoon. The butter will melt quickly. Once it is done melting, drop the heat to low and stir with spoon. Carefully add in 1/4 cup water, trickling it down the spoon. Stir the mixture until the bubbling stops.
In a small frying pan, saute the ginger and garlic in butter until the garlic is on the edge of turning brown. Spoon into the sugar/butter mixture.
In the large sauce pan over low heat, mix in everything from Chicken Stock to Sea Salt. Miso is a brown soy paste probably kept in the refrigerated section of your local Oriental Grocer - it is essential to this recipe, so go get some! Maraschino Cherry juice is the red neon fluid which accompanies Maraschino Cherries. No I am not kidding with this one, although you don't have to put it on if you don't want to (although it goes excellent with ribs).
Using the glaze. First, oven bake at a low heat and for a long time (an hour at least) whatever you are barbecuing until it is cooked through (as according to a meat thermometer). You might want to cover it in tin foil to keep the meat moist. 212 is my magic number for slow roasting. It causes the calogens to melt instead of contracting and causing the meat to harden up.
Out on the grill, bring up to high heat, scrub the tines clean with a metal wire brush, coat the meat with the glaze and slap it on the fire. Continuously brush the meat with the glaze while it cooks. It will almost seem to run off the meat like water at first, but as the heat increases it will form a delicious sticky patina that is perfect for charring around grill bars. After fifteen to twenty minutes you should be done. You will have nothing left in your sauce pan but spare bits of ginger and your meat will be coated in a heavy amber/rosy halo of glaze. Serve over rice or couscous.
This glaze is not an end-all in itself and is a great support for other seasonings. To turn it into an excellent Jamaican Jerk for chicken simply mix in:
3 tsp. Ground Allspice.
1 tsp. Ground Cinnamon.
1 tsp. Ground Nutmeg.
1 tsp. Thyme.
1 tsp. Ground Black Pepper.
1/2 tsp. Chopped Chipolte Pepper.
And serve with lime wedges, of course.