Jimmy's Sauce

Datura said:
What a couple of my mates do is vacuum pack the meat in thick plastic with the sauce and chuck it on the grill for a few seconds each side still in the plastic.
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That's risky. Asking for endocrine disruption from the BPA's in the plastic migrating to the food. If your mates haven't got their man Boobs yet, well they may be coming.
 
Hosehead said:
That's risky. Asking for endocrine disruption from the BPA's in the plastic migrating to the food. If your mates haven't got their man Boobs yet, well they may be coming.
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That's what I told them. They insist in their drunken states that it is only for a couple of seconds so no harm is done. *shrugs* I do it properly.
 
Ok so I bought some and it's quite nice but really not amazing. Maybe it will be better on meat.
 
Pooky said:
Ok so I bought some and it's quite nice but really not amazing. Maybe it will be better on meat.
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On steak it goes well.

Imo it is good but there are better marinades out there.

Jimmy's is easy and quick though and not at all expensive.
 
I’m not one specifically using these types of sauces as a marinade or basting, but when I do I always go with Lappies or Jimmy’s depending on availability or else the one a prefer more even though I cannot stand Wellington’s tomato sauce is their Steak House Sauce.

Should I have Teriyaki available, this is what I will use, but mixed with a special recipe should it be used as a marinade specifically… then I Americanise Teriyaki as in making it a sauce. Still the best for me though.
 
Braaied 300 pieces of chicken (amongst other meat) with Jimmy's Sauce for an event. Was a winner - lots of compliments
Braaied with Lappies (Rib Sauce) for a different event - again a winner with lots of compliments.
Can't decide between these two, also alternate between them
 
Pooky said:
As in Jimmy's prawns? Nope.
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Yeah always thought it was their sauce. The same way Spur, Steers, Nandos sell sauces.

OT I saw a Jimmy's Killer Fish & Chips the other day, not killer prawns.
 
abzo said:
Yeah always thought it was their sauce. The same way Spur, Steers, Nandos sell sauces.

OT I saw a Jimmy's Killer Fish & Chips the other day, not killer prawns.
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I think in DBN there is one near gateway. only ever been to the prawn one but I see on the website there is a grill one too.

Their prawns are good but the one in my area closed down.
 
Just checked and turns out the killer fish are the takeaway only franchises.
 
One of the things DJ said that made perfect sense was not to cook the burgers with marinade/sauce etc but to cook the meat then dip them in the sauce/baste and serve. - and It is a really good bit of advice because the sugars in the marinade caramelize on the meat and drip into the fire (if braaing) and the taste is very different as opposed to adding the sauce/marinade to the grilled meat After cooking.Caramelization is an entirely different process from Maillard browning, though the results of the two processes are sometimes similar to the naked eye (and tastebuds). Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs. wiki
 
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