Reznicek's Multinational Chicago BBQ

A spicy barbecue with a variety of ethnic flavors from Asia, India and Europe

• 2-3 lbs. chicken, beef or pork pieces
• 2 lemons or limes, juiced with pulp
• 1/4 cup Shao Xing rice wine (or beer or white wine)
• 1 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. oregano
• 1 cup Barbecue sauce
• 3 T. Kikkoman soy sauce
• 1/4 tsp. sambal oelek (crushed fresh chilies) or cayenne pepper
• 1 tsp. garlic paste
• 1 tsp. ginger paste
• 1 tsp. paprika
• 1 tsp. olive oil

Start barbecue charcoal grill before preparing meat and sauce. In a large covered saucepan, gently cook meat pieces with citrus juice, rice wine and spices for about 15-20 minutes or until no pink remains. Remove meat from pan, reserve juices for Chicago BBQ Pilaf. Mix all remaining ingredients together in a glass or stainless steel container for Chicago BBQ sauce. When barbecue coals are ready, brown the pre-cooked meat in the hot covered grill for about 5 minutes per side. After both sides of meat have a slight brown crispness, liberally dab BBQ sauce on meat tops and cover grill. When the sauced meat appears fairly dry, carefully turn pieces and apply sauce to the other side. Repeat covered grilling so meat has been basted with sauce twice. Remove from grill and enjoy!