SFQ Sauce is a truly amazing sauce. It has that whole Northern California influence with the inclusion of dark chocolate and coffee. There is something familiar about SFQ, it is at it's base a Kansas City style that is sweet and smokey. I sampled the sauce with chicken and it was quite good. The sauce would lend itself really well to beef like brisket or smoked beef ribs. But I decided to get the full Frisco experience I needed to BBQ something that screams Golden Gate
Salmon fillets with skin
12 Ounce (2 fillets of 6 ounces each)
1⁄4 Cup (4 tbs) (San Francisco sauce used)
1. Preheat a charcoal or gas grill to medium-high heat.
2. Rub the skin side of each fillet with olive oil and then season to taste with salt, pepper and granulated garlic.
3. Make sure your grill grates are clean, hot and oiled up.
4. On the prepared grill place the fillets skin side down and cook for roughly 7 minutes.
5. Check if the fish sticks and if it does it is usually a sign it is not ready to be flipped.
6. Once the skin is brown and crispy check if it releases from the grill easily.
7. Turn the fillets over, paint with SFQ sauce on the skin side only and cook roughly for two minutes more.
In this video the chef describes about his experience of using the SFQ sauce in this barbecued salmon with SFQ sauce which has a prominent taste of chocolate and coffee. Quite unusual to be used with meats isn't it? But the finished product looks so vivacious and you will be surprised with the rich flavors of this sauce.