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Mesquite-Teriyaki Grill
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Very Addictive

William Bohannon


  • 2 lbs (.9 kg). 1 1/2 inch thick top sirloin
  • 1-1/2 cups (350 ml) Teriyaki Marinade from scratch
  • Marinade:
  • 1/3 cup (80 ml) white sugar
  • 6 garlic cloves, peeled and chopped
  • 1 tsp (5 ml) granulated garlic powder
  • 2 Tbsp (30 ml) grated fresh ginger
  • 1/2 cup (125 ml) soy sauce
  • 1 Tbsp (15 ml) oyster sauce
  • dash of sesame oil
  • 3 Tbsp (45 ml) water or wine
  • scant pinch of ground red pepper, optional
  • Prepare Marinade:
  • Place sugar, garlic, garlic powder, and ginger into glass bowl.
  • Mash/grind into a paste with the bottom of a heavy glass.
  • Add soy sauce, oyster sauce, sesame oil, water/wine, and red pepper; stir.
  • Meat:
  • Add meat to large glass bowl; cover with marinade.
  • Pierce 25 times on each side with large round object (I use the chopsticks for this)pushing the marinade into the holes for most tender result.
  • Let the meat marinade while you prepare the grill.
  • Light the charcoal and wait 15 minutes.
  • Shake the grill to spread out the charcoal a little; throw on dry mequite smoking chips.
  • Place meat on the grill 2 inches above charcoal.
  • Cook to desired doneness, best Medium-Rare but still tender and juicy even if well-done.
  • Serve immediately.
Favorite family cook out recipe. Also good on other meats.

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