Three Types of Home Barbecue Marinades
Signature Dipping Sauce

Master the art of indoor grilling with three distinct, restaurant-quality meat marinades—savory cumin beef, rich pork belly, and sweet Orleans chicken wings—paired with an essential sweet and spicy dipping sauce.

Ingredients

• 500 g beef chuck eye roll (or hanging tender)
• 500 g pork belly, well-marbled
• 500 g chicken wings
• 0.5 piece onion, sliced
• 1 handful fresh cilantro, chopped
• 1 pinch baking soda
• 0.5 tbsp salt
• 0.5 tbsp sugar
• 1 tbsp oyster sauce
• 1 tbsp cumin powder
• 1 tbsp cumin seeds
• 1 head garlic, sliced
• 4 tbsp Orleans marinade powder
• 1 tbsp honey
• 1 tbsp Korean red chili paste
• 3 tbsp water
• to taste chili powder
• to taste freshly ground black pepper
• 1 tbsp cooking oil
• to taste roasted sesame seeds

Instructions

1. 1Portion the beef chuck

   

   Place the fresh beef chuck eye roll onto a clean wooden cutting board. Using a sharp chefs knife, divide the large block of meat into two smaller, manageable portions to prepare it for precise slicing.

   Tip: To get perfectly thin and even slices, place the beef in the freezer for 20 to 30 minutes to firm up slightly before slicing.
2. 2Slice the beef against the grain

   

   Carefully slice the raw beef chuck eye roll against the grain into thin pieces, roughly the thickness of a coin. Cutting against the grain shortens the muscle fibers, which helps ensure the meat is tender and easy to chew after grilling.

   Tip: Placing the beef in the freezer for 20 to 30 minutes before slicing will firm it up, allowing you to get much thinner and cleaner cuts.
3. 3Add onions to the beef

   

   Place the sliced beef into a stainless steel mixing bowl and add half a sliced onion along with a generous handful of fresh chopped cilantro. These fresh aromatics will release their natural aromatic oils and juices, helping to infuse flavor and tenderize the beef during marination.

   Tip: Be sure to separate the onion layers completely so they mix thoroughly with the beef and distribute their juices evenly.
4. 4Season the beef mixture

   

   Add the seasonings to the bowl containing the beef, onions, and cilantro. For one catty of beef, add a tiny bit of baking soda, half a spoon of salt, half a spoon of sugar, one spoon of oyster sauce, and one spoon each of cumin powder and cumin seeds. Feel free to include chili powder based on your personal preference.

   Tip: Using a combination of both ground cumin powder and whole cumin seeds provides layers of aroma and a delightful texture to the barbecue meat.
5. 5Mix and marinate the beef

   

   Put on a cooking glove and thoroughly mix and massage the raw beef slices with all the seasonings, onions, and cilantro until everything is evenly combined. Finally, drizzle a small amount of oil over the mixture to lock in the flavors and moisture, then cover and refrigerate for two hours.

   Tip: Gently massaging the marinade into the meat helps the fibers absorb the seasonings much more effectively, resulting in a deeper flavor.
6. 6Drizzle oil to lock in juices

   

   Pour a small amount of cooking oil over the seasoned beef mixture. Mix gently to ensure all the meat slices are evenly coated. The oil forms a protective layer that seals in the moisture and seasonings, keeping the beef succulent during cooking.

   Tip: Use a neutral-flavored oil with a high smoke point, such as vegetable oil or peanut oil, to avoid overpowering the spices.
7. 7Slice the pork belly

   

   Place a block of well-marbled pork belly onto the wooden cutting board. Use a sharp chefs knife to slice it into thin, even strips. Ensuring uniform thickness allows the pork belly pieces to cook at the same rate and develop an ideal crispy outer texture on the grill.

   Tip: Look for pork belly with balanced, alternating layers of lean meat and fat to ensure maximum juiciness and flavor when cooked.
8. 8Season the pork belly

   

   Transfer the thin pork belly slices into a clean metal bowl. Add sliced garlic and a generous amount of freshly ground black pepper. Combine this with the remaining secret-recipe marinade ingredients, mix thoroughly, and place in the refrigerator to marinate for two hours.

   Tip: Freshly ground black pepper provides a sharper, more punchy aroma compared to pre-packaged ground pepper, which pairs beautifully with the rich fat of pork belly.
9. 9Marinate the pork belly

   

   Place the thinly sliced pork belly into a bowl and add the marinade ingredients. Put on a cooking glove and thoroughly massage the meat to ensure every slice is evenly coated with the savory sauce, allowing the flavors to penetrate deeply.

   Tip: Massaging the meat helps break down the muscle fibers slightly, making the pork belly more tender and flavorful when grilled.
10. 10Score the chicken wings

    

    Use a sharp chefs knife to cut small slits into the surface of the raw chicken wings. Scoring the meat allows the upcoming Orleans marinade to penetrate deeply and evenly, ensuring maximum flavor throughout.

    Tip: Make two or three shallow diagonal cuts on each side, being careful not to cut too deep into the bone so the wings maintain their shape.
11. 11Season the chicken wings

    

    Place the fresh chicken wings into a clean bowl. Add the Orleans marinade powder, water, and honey according to the recipe proportions to prepare them for marinating.

    Tip: Adding a touch of honey not only balances the spicy and savory flavors of the Orleans seasoning but also helps create a beautiful caramelized glaze during cooking.
12. 12Mix the Orleans chicken wings

    

    Put on a disposable glove and thoroughly mix and massage the chicken wings directly in the bowl. Ensure the vibrant orange seasoning paste covers every crevice and surface of the meat evenly for uniform flavor profile.

    Tip: Massaging the meat thoroughly helps the marinade penetrate evenly, resulting in a more flavorful and juicy bite after grilling.
13. 13Prepare the sauce base

    

    Scoop a spoonful of thick Korean red chili paste into a clean metal bowl. This savory and vibrant paste serves as the essential foundation for the homemade sweet and spicy barbecue dipping sauce.

    Tip: Ensure the spoon is completely dry before scooping to preserve the freshness of the remaining paste in the container.
14. 14Mix the dipping sauce

    

    Combine all the ingredients for the sweet and spicy barbecue dipping sauce in a small bowl. Use a spoon to stir the mixture thoroughly until the seasonings and sesame seeds are completely blended and uniform.

    Tip: Letting the dipping sauce sit for a few minutes after mixing allows the dry spices and seeds to fully hydrate and release their maximum flavor.
15. 15Grill the Qiqihar beef

    

    Preheat your electric griddle until hot, then use a pair of tongs to transfer the marinated beef slices along with the sliced onions and fresh cilantro onto the cooking surface. Spread them out evenly to begin grilling.

    Tip: Because the beef is sliced thin, grill it quickly over high heat to lock in the juices and prevent it from becoming tough.
16. 16Grill pork belly and chicken wings

    

    Arrange the marinated pork belly slices on one side of the hot electric griddle and the Orleans chicken wings on the other side. Grill them evenly, flipping periodically until the pork belly is beautifully browned and the chicken wings are fully cooked through.

    Tip: Pork belly releases a lot of natural fat while grilling, which helps render the skin of the chicken wings next to it for extra flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions