I went with all of Josie's suggestions, add worcheshine, fish sauce and sub chili sauce. I also added a splash of orange juice and 2 tsp ginger. I upped the garlic to 2 heaping tsp.....about half a head bc we love garlic. Wonderful! Remember to sprinkle with tenderizer when u remove from the fride to settle to room temp, usually a half hour, optherwise the salt draws out the moisture. I adapted from another recipe a few splashed of tarrago vinegar...mmmmm! And I stole the blue cheese butter from this site (2oz blue cheese, b1/2 stick of butter, fresh chives....melt together and chill then add 1/4 cup sour cream and serve cool on top) mouthwater!!! Thanks!
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I went with all of Josie's suggestions, add worcheshine, fish sauce and sub chili sauce. I...