9 sauces that further enhance the taste of grilled meats
Some grills will try to make the point that if you grill your food properly, you don’t need any sauce.
The natural “sauce” on the grill – the smoke, the flame – is all the flavor you really need, and if you turn to barbecue sauce, hot sauce or GOD FORBIDDEN ketchup, well, there is something. thing is wrong with the way you approach your cooking over the fire.
Except you might argue that maybe your grilling condiments are missing. After all, many legendary chefs sprinkle their food and no one comes to them.
And these chefs know that good sauces (or jams, or salsas, or …) don’t stifle the flavors of grilled meats – they to augment them.
Granted, it takes time to find the “right” condiments to grill largely because there are so many mediocre ones: overly sweet barbecue sauces, overly spicy hot sauce (yes, that’s one thing), too much everything. in one note.
But luckily for you, grill, you’re about to read a recap of nine little-known condiments that completely change the way you think about grilling. and grilling sauces. From tangy jams to truffled ranch dressing to game-changing ketchup and a tamarind date sauce that will make you rethink what you think of grilled fish – it’s time to get your taste buds ready for something. really different.
So now it’s time to stock up on those nine sauces, fire up the grill, and sizzle.
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Che Fico Calabrian Chili Bomba
Add tangy and spicy pickled Calabrian peppers to a tender garlic confit and you’ve got a powerful spread that resists the bold flavors of grilled steak. Or you can mix it with butter and brush it with corn on the cob.
It’s like Sriracha, ketchup, and chili powder become a throuple. The warmth of the chili powder, the sweetness of the tomatoes and the warmth of the spices complement each other, especially on your favorite burgers.
Vegan Thai Hot Sauce with Ginger
This chunky relish fuses lively Thai chili peppers, soy sauce, umami-rich bean paste, garlic and cane sugar with lime juice, cilantro and ginger. Sweep over the eggplant.
Black truffle infused ranch sauce
This is not a chemical-tasting ranch. Thick and creamy, this sauce gives off heady aromas of black truffle and fresh herbs. Try it in a grilled potato salad or as a potato chip dip while you fire up the fire.
Mop BBQ Sauce
Pleasantly sweet and sour, with a hint of heat, this spicy vinegar-based sauce works wonders on any slow-smoked pork: chops, ribs, shoulder or belly.
Spicy Satsuma Jam
Satsumas are sweet little oranges, combined in this jar with Criolla Sella peppers that make your tongue tingle. This mash works as a tropical-style frosting for a grilled rib eye. Excellent on pork chops or fish too.
Executive Chef Justin Smillie’s experiments with fermented peppers gave birth to this hot sauce. Topped with white vinegar, agave, garlic, ginger and salt, the mixture pairs well with the shrimp.
Ata Din Din Sauce
Inspired by the Nigerian roots of founder ‘Yemisi Awosan, this umami-rich relish is bursting with flavors: habanero, pepper, onion, garlic, celery, paprika. Use it to augment marinades for grilled chicken or portobellos and hold your butt.
Date and tamarind sauce
This thick, smoky Somali-inspired paste offsets the fiery hot peppers in a bomb with naturally sweet Medjool dates. This fruitiness means it works with hearty fish – swordfish, salmon, and mahi mahi.
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