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Keith's Secret Marinade and Basting Sauce

Ingredients:

Apple cider vinegar - be generous
Lemon juice
Olive oil and/or lighter oil
Pineapple juice concentrate
Lots o garlic - fresh or granulated (if fresh, peel it, but no need to chop!)
1 or 2 Onions quartered
Several ribs celery cut in 3 to 4 inch lengths
Herbs - Dried is okay; Fresh is better (Once again, there is no need to chop!):
Parsley
Thyme
Tarragon
Basil
Cayenne
Salt or soy sauce
Worcestershire sauce

Directions:

I call this sauce secret for two reasons. One is that I just haven't told too many people about it; the other is that it's a behind-the-scenes sauce, which is only seen by the cook. A more traditional sauce is recommended after cooking and for dipping. See Keith's Amazing Bar-B-Que Sauce.

This is a cook's recipe, so I am listing the ingredients; the quantities on many items are left up to your discretion. Any single ingredient may be considered optional.

In a blender or food processor combine the following. Because a food processor will only hold so much before overflowing, I suggest making several batches and combining them in a saucepan as you go. Each batch should have some liquid and some solid so it blends better. This way it doesn't matter what order you add ingredients.

The presence of the fresh onion and celery make the sauce pulpy and thick. This helps it stick to the meat, and it eliminates commercial ingredients such as guar gum.


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