Cobra Chilli Loco Lime Mild Sunday Glaze is perfect on beef or pork ribs, lamb shanks, kangaroo, chicken, bison, as a dip for chicken strips and chips, on sandwiches or with vegetables.
How to use a Glaze:
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
Ingredients: Vinegar, Sugar, Fresh Lime, Dates, Currants, Raisins, Sea Salt, Chilli Powder, Mustard Seed.