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Nature Boy's sauce used differently

edited November -1 in EggHead Forum
Last night I used Nature Boy's Ginger and Mahogany sauce
but instead of using as a finishing sauce on ribs I used it on salmon and it was GREAT!
The recipe makes 1 cup when finished and I used 1/3 to marinate the salmon for a couple hours - bet longer could have been even better. For personal tastes I didn't add the sugar and halved the ginger but otherwise followed the recipe including using the optional oyster sauce. I cooked at 325° dome for 50 minutes over a pan filled with water which was sitting on a defector stone (kinda like a pizza stone) . Three hand fulls of adler chips gave a perfect amount of smoke. 40 minutes into the cook I basted the fish with another 1/3 c. I served the fish with brown rice and used the remaining 1/3 after warming on the rice. That stuff was GOOD and the salmon was moist, tender and tasty. Thanks Chris! ^oo^~


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