Sriracha Garlic Salt Recipes

SRIRACHA SALT

Steps:

• Combine salt, chili sauce and lime juice; spread into a parchment-lined 15x10x1-in. baking pan. Let stand at least 8 hours or overnight. Store in an airtight container at room temperature.

JAN'S HOMEMADE SRIRACHA SALT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
• Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
• Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.

SRIRACHA GARLIC SALT

Steps:

• Line a baking sheet with parchment paper.
• Mix the salt, sriracha sauce and granulated garlic in a bowl.
• Spread the mixture out thinly on a baking sheet and allow it to dry slowly, uncovered for a day or two, stirring once or twice during the process. It can then be stored for future use in an airtight container at room temperature.
• Quicker Method:.
• Preheat oven to 350*F. Spread the mixture out thinly on a baking sheet lined with parchment paper.
• Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry, usually within 2-3 hours(time will vary depending on different factors). If mixture clumps just put in a plastic bag and run a rolling pin or round glass jar over to break up clumps.

BBQ RIG PINEAPPLE EXPRESS SANDWICH

Steps:

• For the black pepper dry rub: Stir together the coriander seeds and black peppercorns in a bowl.
• For the BBQ rig pastrami: Put the brisket into a large non-metallic container. Combine the salt, brown sugar, honey, pink salt, pickling spice, garlic and 2 quarts water together in a large pot over medium heat and bring to 140 degrees F. Transfer to the refrigerator until completely cool.
• Pour the brine over the brisket and put in the refrigerator for 5 days.
• Preheat a smoker to 200 degrees F.
• Remove the brisket from the brine and pat dry. Rub the brisket on all sides with 1 tablespoon black pepper dry rub (save the remainder for another use). Smoke the brisket in the smoker until it reaches an internal temperature of 160 degrees F, 6 to 8 hours. Remove the brisket from the smoker and chill completely. (Keep the smoker on.) On a slicer or with a very sharp knife, slice the pastrami very thinly.
• For the BBQ rig smoked pineapple rings: Remove the ends of the pineapple and peel. Slice into 6 slices. Place on a wire rack and smoke for 2 to 3 hours.
• For the BBQ rig sriracha mayo: Mix together the mayonnaise and sriracha in a bowl.
• For the BBQ rig wangy coleslaw: Combine the mayonnaise, rice vinegar, lime juice, sambal, granulated sugar, white vinegar and garlic in a large bowl, then mix until smooth. Add the cabbages and carrot. Thoroughly mix together and let stand for 1 hour. Serve.
• For the sandwich assembly: Heat and split the Buns open. Put 1 tablespoon sriracha mayo on each bun. Spoon some of the Wangy Slaw onto each bun. Place 5 ounces hot pastrami on top of the coleslaw. Place a pineapple ring on each sandwich and finish with the bun top.
• For the sponge: Combine the sourdough starter, granulated sugar, turmeric, bread flour and 1/2 cup water in the bowl of a mixer and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours.
• Put the sponge in the refrigerator overnight, then take the sponge out of the refrigerator and rest at room temperature for 2 hours.
• For the bread: Add the bread flour, yeast, salt, egg and butter to the sponge and knead for 20 minutes. Cover with plastic wrap and proof (let rise) for 1 hour. Portion out into 12 buns, then shape and place on a parchment-lined baking sheet. Cover with plastic wrap and let proof until doubled in size, 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the buns and bake until golden brown, about 20 minutes.

SRIRACHA SALT

Steps:

• Mix the Sriracha sauce and salt together.
• Drying Method 1: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Place in a 200 degree preheated oven. Turn the oven off. Let it sit over night.
• Drying Method 2: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Allow it to dry slowly, uncovered for a day or two, stirring once or twice.
• To Finish: Place salt in a ziplock bag and break up clumps with a rolling pin. Store in airtight jars.

SRIRACHA GARLIC WINGS

Steps:

• Wash wings and using kitchen shears, trim fatty wing 'flaps'; discard sheared fat . Place wings in a zip lock bag; set aside.
• Together mix ground coriander, Kosher salt, olive oil, minced garlic and lemon or orange juice. Place marinade mixture together with prepared wings in plastic bag. Seal, squeeze out air then squish around to disperse marinade. Refrigerate at least 4 hours or overnight.
• Preheat oven 400 degrees. Prepare baking sheet by lining with aluminum foil and grease with oil. Remove wings from marinade and dry with paper toweling. It's important to have them as dry as possible. Place on prepared baking sheet then sprinkle with salt to taste. Place in oven and bake 35 minutes or until golden.
• In the meantime, mix together the sriracha sauce ingredients: melted butter, sriracha, golden syrup, zest, and cilantro; set aside.
• When wings are ready, remove baking sheet from oven and brush over each wing generously with the sriracha sauce. Once finished brush once again. Return pan to oven and bake an additional 5 minutes to set the glaze. Reserve remaining sauce.
• Serve with remaining sauce for dipping, blue cheese dressing and celery sticks.
• For Grilling:.
• Use a 30-20-10 method. On indirect heat cook 30 minutes, flip the chicken. Cook an additional 20 minutes more. Remove the wings from the grill and toss into sauce. Return back to the grill and cook 10 more minutes until crisp.