Dan Gordon's Recipes for the Grill

Dan Gordon of Gordon Biersch stopped by on July 4 with two recipes sure to please the crowd at your next BBQ.

Misoyaki Chicken (For 6 people)

6 chicken breasts, skin on, or 18 thighs
1 lb. Miso
2 bottles Gordon Biersch Märzen or 3 cups sake
1 cup sugar

Mix miso, beer and sugar until smooth and spreadable. Cover chicken with the marinade for 2 days.

BBQ over grill until internal temperature is 140 degrees.

Kalbi Beef (Korean sliced short ribs/ribeye/tri tip)

Kalbi Marinade (enough to marinate 4 lbs. of meat)

1 cup soy sauce
1 Asian pear, peeled and pureed in Cuisinart
2 tablespoons finely chopped garlic
1 onion, grated in Cuisinart
2 tablespoon grated fresh ginger
4 tablespoons light brown sugar
1/4 cup honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
2 tablespoons ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
2 cups sake

Mix all the ingredients and cover the meat. Marinate for at least 6 hours, preferably overnight. Grill away.