The Glaze

I love to grill on my Kamado style grill.
When grilling chicken of pork, I like to add to the flavor by using a glaze that can be added during the grilling, or after on your plate as a sauce


  • 2 tablespoons of ketchup

  • 4 tablespoons of ketjap manis (thick soy sauce)

  • 2 tablespoons of honey

  • 3 tablespoons of whisky of your choice

(You can add chili flakes, however, this will do the more subtle flavors of the whisky no good. I usually work without.)


Take a small pan and put the ketchup, ketjap and honey in the pan. Turn on the heat on low temperature and stir until the honey is mixed with the ketchup and ketjap.
Add the whisky and stir it with the other ingredients.
Warm the sauce on medium hight but make sure it does not boil or gets to a cooking point.

Use as a simple sauce and serve with the meat on the plate. Or use it as a glaze.
Add the sauce as a glaze around 15-10 minutes before the meat is done. Spread it over the meat and let it caramelize. If needed, add a second layer for a ticker sticky layer.

Used as a sauce with a few strips of a pork tomahawk.

Used as a glaze on a smoked porkbelly.