Smack Your Lips Honey Glaze Or Marinade Recipes

Steps:

• This is really good using a thick London Broil thinly sliced across the grain.
• Mix ingredients well.
• Place meat and sauce in gallon ziplock bag.
• Refrigerate and marinade for several hours or overnight.
• Grill meat.
• Boil remaining sauce and pour over the cooked meat or use it as a dipping sauce.

Steps:

• Set up a smoker or grill with a smoke box to 300 degrees F using cherry, apple or hickory wood.
• Cut the pork belly into 2-inch-wide strips, then into 2-inch cubes. Toss in a bowl with the BBQ rub and oil. Lay out the cubes fat-side down on a wire rack, with a bit of space between each cube.
• Place the rack in the smoker or on the grill over indirect heat and cook until the cubes are a deep mahogany and permeated with smoke, about 2 hours.
• Place the pork belly cubes into an aluminum pan. Sprinkle all over with the butter pieces and brown sugar. Cover the pan with aluminum foil, return to the smoker or the grill over indirect heat and cook until super tender, another 1 1/2 to 2 hours.
• In a medium bowl, combine the BBQ sauce, honey, apple cider vinegar and hot sauce. Remove the aluminum foil, pour the BBQ sauce mixture over the pork belly cubes and toss to coat. Place back in the smoker or on the grill and cook, uncovered, until caramelized, another 5 to 10 minutes.

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Steps:

• To use on the grill.
• Combine all ingredients in a medium bowl, whisk well.
• Grill meat on both sides until almost done.
• Brush each side liberally with glaze and cook for a few more minutes, remove from grill and enjoy.
• To use as a marinade for cooking in oven.
• Combine all ingredients in a medium bowl, whisk well.
• Place meat in a 9x13 pan
• Pour marinade over meat.
• Cover and refrigerate for 6 hours or overnight.
• Bake accordingly.

Steps:

• Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a small saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. , Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Place wings in a well-greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set.

Steps:

• Combine the rose harissa, olive oil, garlic clove and honey. Season with salt.

Steps:

• Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice.
• Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
• Wipe skillet clean; return to medium-high heat. Add soy mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy.