Just put a batch of ribs (St Louis) in the marinade for Char Siu ribs (cook tomorrow), and realized when I was done that I had used no salt. Am I right that the soy sauce in the marinade has that covered? or should I add some before I put the things on the grill? Just checkin'
My first time with this recipe, but I'm expecting great things.
Soy sauce typically has a whole lot of salt in it. I would opt to have the salt shaker/grinder on the table as you can always add it, but can't take it away without soaking.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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