Mix all the ingredients together and leave to marinade for at least one hour. Cook over a barbecue, under a grill or in the oven at 230 c, 450 f, gas mark 8.

-MARINADE – 1/2 c Water 1/4 c Oil 3/4 c Sugar 1/4 c Ketchup 1/4 c Vinegar 1 ts Garlic salt 1/2 ts Instant chicken bouillon Cut each wing in half; place in large resealable bag; add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 […]

Mix all ingredients in a bowl. Pour over pork, venison, or poultry. Cover and refrigerate for 12-24 hours. When cooking the meat use this as a basting suace as well.

Combine all ingredients in a bowl. Makes about 1-1/4 cups

Combine all ingredients in a bowl. Makes about 1/2 cup

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight)

Combine all ingredients in a bowl. Mash until fairly smooth. Makes about 3-1/2 Tbsp.

15 ml 1 tbsp curry powder. 15 ml 1 tbsp ground cumin. 1,25 ml quarter tsp chili powder. 7,5 ml half tbsp ground black pepper. 15 ml 1 tbsp paprika. 2,5 ml half tsp ground mixed spice. Mix all the ingredients together. Coat the meat in the mixture. Cook under the grill or on the […]

Combine all ingredients in a bowl and mix well. Makes one cup.

Rub onto food and let sit for an hour.