What is the recipe for the marinade that is used to make oriental BBQ pork sticks at fairs and carnivals?

This is a commercial version of what you're looking for, I serve it with ALL the pork pot stickers (and shu mai, gyoza, etc.......) Check out this site, Costco used to carry it, but no longer does........

http://www.mryoshidas.com/

Christopher K.

Ingredients and directions

2 cloves garlic

1 inch fresh ginger

2 green onions

2 pounds pork tenderloins

1/4 cup soy sauce

3 tablespoons dry sherry

3 tablespoons brown sugar

1/2 teaspoon Chinese Five-Spice

4 tablespoons honey, divided

1. Peel and finely chop the garlic.

2. Finely chop the ginger (you can leave the peel on).

3. Trim and coarsely chop the green onions.

4. Cut the tenderloins to make approximately four 6-inch lengths.

5. In a plastic resealable bag or shallow dish, mix the garlic, ginger, green onions, soy sauce, sherry, brown sugar, Chinese Five-Spice, 1 tablespoon of the honey, and pork.

6. Seal the bag or cover the pan and marinate, refrigerated, 2 hours or overnight. Turn the bag over or mix the pieces up several times while marinating.

7. When ready to cook, heat oven to 450 degrees F.

8. Line a shallow pan with foil for easy clean up, then place a rack on top. Add enough water to the pan to come 1/4-inch up the sides, but not enough to cover the rack.

9. Mix 3 tablespoons honey with 1 tablespoon of the marinade.

10. Place the pork pieces on the rack. Baste with the honey mixture.

11. Bake 30 minutes, basting every 10 minutes. Pork is done when it reaches 150 degrees F. inside and the interior is just slightly pink. Let cool at least 15 minutes before serving.

12. To serve, slice thinly and serve at room temperature, or mix into other dishes as a seasoning.

Soy sauce-1/2 cup

White vinegar-3/4 cup

SPRITE-1 can

Brown sugar-1/4 cup

Banana catsup-1/4 cup

1 onion diced

1 head of garlic -crushed

Combine all ingredients in a bowl and mix well to incorporate. Add 1 lb of sliced pork shoulder strips to marinade and let sit for a couple hours or overnight.( recipe can be adjusted to taste according to amount of servings). Place marinated pork on bamboo skewers that were soaked in cold water so they don't burn. Grill over medium heat until nice and browned on both sides about 20 mins total cooking time.Serve with white rice and enjoy!

I have been grilling for my friends and family for a long time now. I can honestly say that of all the BBQ rubs and sauces that I have used over the years Picky Vicki’s is the best. I came accross Picky Vicki’s website (http://www.pickyvicki.com)/ last year and I just had to order some. I am glad I did because my ribs just seem to be missing something, and what ever that something is I found it in Picky Vicki’s Gourmet BBQ Sauces and Rubs.

This recipe can be used for pork or chicken.

Ingredients

12 ounces pork tenderloin

12 ounces skinless, boneless chicken thighs

16 6-inch wooden skewers

Salt and pepper

1 recipe Chipotle Barbecue Sauce (see recipe below)

Directions

1. Trim fat from pork. Cut pork into 1-inch cubes. Cut chicken into 1-inch pieces. Thread 3 pork pieces on 8 of the skewers, leaving 1/4 inch between pieces. Thread 3 chicken pieces on each remaining 8 skewers, leaving 1/4 inch between pieces. Place skewers on a tray.

2. Sprinkle salt and pepper evenly over pork and chicken. Cover with plastic wrap and refrigerate 15 minutes to 2 hours. Meanwhile, prepare Chipotle Barbecue Sauce.

3. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray.* Preheat grill. Place the pork kabobs on the grill rack. (Keep chicken kabobs covered and refrigerated). If using a covered grill, close lid. Grill until meat is slightly pink in center and juices run clear, brushing generously with the Chipotle Barbecue Sauce halfway through cooking. (For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally to cook evenly.) Remove from grill and keep warm.

4. Place chicken kabobs on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink, brushing generously with the remaining sauce halfway through cooking. (For a covered grill, allow 3 to 5 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 10 to 12 minutes, turning occasionally to cook evenly.) Makes 16 sticks.

Chipotle Barbecue Sauce: In a small saucepan combine 1/2 cup bottled barbecue sauce, 1 tablespoon chopped canned chipotle peppers in adobo sauce, 2 cloves garlic, minced, and 1 tablespoon honey. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup

Broiler Method: Arrange all of the kabobs on the rack of an unheated broiler pan. Broil 4 to 5 inches from the heat, turning occasionally or until pork and chicken are done (8 to 10 minutes), brushing generously with sauce the last 5 minutes of broiling.

This marinade has few ingredients, and got some good reviews.

orange sauce

melted butter

also add a little marinade