Twice-Glazed Asian Barbecued Chicken
Instead of the usual smoky-sweet tomato-based barbecue sauce, Mike Sheerin of Chicago's Blackbird bases his Asian-style version on oyster sauce, soy sauce and roasted garlic, with toasted black peppercorns added for heat. The sauce is superb glazed on chicken, but it would also be great on pork or steak. Video: Best New Chef 2010: Mike Sheerin Slideshow: More Easy Recipes from the 2010 Class of Best New Chefs
The barbecue sauce can be refrigerated for up to 3 days.
Red Côtes-du-Rhônes (blends of varying amounts of Syrah, Grenache and other Rhône grape varieties) often fea- ture bright cherry flavors and a citrusy acidity that will complement this peppery barbecue.