Hickory barbeque baste - marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | APPLE CIDER VINEGAR |
| ½ | cup | FRESH LEMON JUICE; SEEDED, CUT UP RINDS TO PUT IN POT |
| ¾ | cup | WRIGHT'S HICKORY LIQUID SMOKE; (6 TO 8 OUNCES) (up TO 1) |
| 1 | cup | DRY RED WINE |
| 1 | tablespoon | LIQUID GARLIC |
| 1 | tablespoon | LIQUID ONION |
| 1 | cup | WORCESTERSHIRE SAUCE |
| 1 | cup | APPLE JUICE |
| 1 | quart | WATER |
Directions
COMBINE ALL THE INGREDIENTS IN LARGE POT ON MEDIUM-HIGH HEAT. STIR AND BRING TO A BOIL, COVER AND BOIL 5 MINUTES. REMOVE FROM HEAT AND REMOVE LEMON RINDS. REFRIGERATE IF NOT READY TO USE IMMEDIATELY AS HOT MARINADE.
TO USE AS A HOT MARINADE; PLACE MARINADE IN A POT LARGE ENOUGH TO HOLD THE MEAT AND THE LIQUID. BRING TO A TEMP. OF 200 DEGREES ADD THE MEAT AND SIMMER FOR 10 MINUTES, THEN TURN OFF HEAT . REMOVE MEAT AFTER BEING IN LIQUID FOR A TOTAL OF 20 MINUTES.
I cook pork shoulders in this for pulled pork.
Posted to bbq-digest by "Andy" <andy@...> on Apr 8, 1999, converted by MM_Buster v2.0l.