This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey.
Brazilian barbecues are justly famous, and this sauce can be used for basting during the slow cooking process. Feel free to use it for American-style barbecues as well.
Most of you probably know what it is, but for those who don’t, it’s a chicken, stuffed into a duck, stuffed into a turkey. The chicken usually has Cajun stuffing in it and other types of stuffing are often used as mortar between the building blocks, as well. If you want to build one, you have to de-bone all three birds first, making sure not to cut the skin on the turkey while doing so. Once that’s done, you stuff them together, then use cooking twine to hold it all together as a cohesive unit, coat it with seasoning, and you’re ready to cook. Or you can do what I did.
A table condiment to similar to ketchup—but much more pungent—sriracha sauce is becoming increasingly popular, and expanding from its traditional Thai roots into other cuisines.
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