Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients

1 medium onion, sliced
1 tablespoons shortening
2/3 cup water
2 teaspoons cornstarch
1 cup Cattlemen’s Golden Honey BBQ Sauce
2 teaspoons soy sauce

Instructions

Cook and stir the onion until crisp-tender in the same skillet used for browning the quail. Blend water, cornstarch, BBQ sauce and soy sauce and pour into the skillet. Cook and stir constantly until the sauce thickens and boils. Continue stirring and allow sauce to boil for one minute.

Make grilled quail according to recipe here.

Add the quail to the sauce, heat through, and serve on a bed of freshly made pico de gallo.

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1/2 cup tamari soy sauce
1/2 cup sake or dry sherry
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup brown sugar, packed
3 cloves garlic, minced (about 2 tablespoons)
1 (3-inch) piece fresh ginger, grated
1 teaspoon wasabi powder
1/2 cup sliced green onion

Instructions

In a mixing bowl, combine the soy sauce, sake, sesame oil and rice vinegar. Stir in the sugar and whisk until the sugar dissolves. Add the garlic, ginger, wasabi powder and green onion; stir to combine. 

A Recipe From:

by Elizabeth Karmel

Ingredients

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Instructions

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.