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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I stole this off of a Deep South web-page. If you wanted to make this more like the verities of the original marinade, use a touch of Mesquite smoke. If you wish to have it more like a teriyaki, then use a bit of brown sugar and substitute the vinegar for pineapple juice, but watch it carefully, or it will burn on the grill. Ingredients:
1 cup ketchup |
1/4 cup jack daniels whiskey |
1/4 cup molasses |
1/4 cup apple cider vinegar |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
1 tablespoon soy sauce |
1/2 teaspoon pepper |
1/2 teaspoon dry mustard |
1 garlic clove, crushed |
Directions:
1. Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes. When it's cool, put in one of your own double-locked gallon sized zip bags so you can throw it away and NO MESS!
2. Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Flip the package over a few times during the marinating time.
3. It will do about 2 - 4 medium 1 inch stakes or about 1/2 of a chicken.
4. Be careful with shellfish and only marinade for an hour or less, as the taste will take over!
5. Use to baste the shellfish or meat as it is grilled or broiled.
6. Makes about 2 cups of Marinade.
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