I don't know if this is where I should put a recipe, but here I go. Lol. This is the Chubb family recipe for teriyaki. We use this for birthdays for anyone who requests it. It is very special and the yummiest ever main dish!!! We also marinade beef, pork or chicken from time to time just because it is so good!
Teriyaki Sauce:
1 1/2 CUP SOY SAUCE 1 CUP BROWN SUGAR 2 CLOVES PRESSED GARLIC (or more, you can never have too much garlic) 1 LARGE ONION CHOPPED (or more lol) 2/3 CUP H20
Stir marinade sauce thoroughly and add meat. We double or triple the sauce, if necessary, in order to cover all the meat sufficiently. We use bottom round roast, sirloin tip, or eye of round, sliced 1/4 inch thick(ask the meat dude behind the counter to slice it). We sometimes also marinade chicken thighs, legs, or breasts. Of course, you must marinade the beef and chicken separately. We have marinaded pork a few times and it is great, as well. We always make extra, because it is wonderful left over.
We make the sauce and put the meat in it as much as 3-4 days ahead of when you will actually cook the meat. The longer it marinades, the better. Each day we gush the meat (either by hand or with a big spoon or something --mix the meat up so what is on bottom comes up towards the top) so the meat is evenly marinaded.
We grill the beef, cooking each piece 30 seconds or so on each side, or until pink on the inside (the way we like it). Grill chicken or pork until done.
I don't know if this is where I should put a recipe, but here I go. Lol.
ReplyDeleteThis is the Chubb family recipe for teriyaki. We use this for birthdays for anyone who requests it. It is very special and the yummiest ever main dish!!! We also marinade beef, pork or chicken from time to time just because it is so good!
Teriyaki Sauce:
1 1/2 CUP SOY SAUCE
1 CUP BROWN SUGAR
2 CLOVES PRESSED GARLIC (or more, you can never have too much garlic)
1 LARGE ONION CHOPPED (or more lol)
2/3 CUP H20
Stir marinade sauce thoroughly and add meat.
We double or triple the sauce, if necessary, in order to cover all the meat sufficiently.
We use bottom round roast, sirloin tip, or eye of round, sliced 1/4 inch thick(ask the meat dude behind the counter to slice it). We sometimes also marinade chicken thighs, legs, or breasts. Of course, you must marinade the beef and chicken separately. We have marinaded pork a few times and it is great, as well. We always make extra, because it is wonderful left over.
We make the sauce and put the meat in it as much as 3-4 days ahead of when you will actually cook the meat. The longer it marinades, the better. Each day we gush the meat (either by hand or with a big spoon or something --mix the meat up so what is on bottom comes up towards the top) so the meat is evenly marinaded.
We grill the beef, cooking each piece 30 seconds or so on each side, or until pink on the inside (the way we like it). Grill chicken or pork until done.
Love to all you Mitchell people!