Recipe for barbecue marinade
When the weather is good, it invites grilling and barbecuing – that’s just how it is.
And as with SO many other things, barbecue marinade is simply best when you make it yourself.
I have used this recipe as a starting point and improved it to suit my taste.
It is spicy and delicious and PERFECT for marinating chicken, beef, and pork. And even though it takes about 30-40 minutes to make, there really is no excuse not to. You probably already have the ingredients in your kitchen, and you can use it all summer long.
Ingredients
Demi-Glace
- 1 kg Ketchup
- 500 gram Brown sugar
- 75 gram Coffee powder
- 15 drops Tabasco Sauce
Rub
- 70 gram Brown sugar
- 100 gram Sugar
- 30 gram Paprika
- 30 gram Smoked paprika
- 35 gram Garlic Powder
- 55 gram Salt
- 4.4 gram Cumin
- 3.6 gram Cayenne Pepper
- 4.6 gram Pepper
- 4.8 gram Onion Powder
Other ingredients
- 4.6 gram Pepper black, dry-roasted in a pan
- 140 gram Acacia Honey
- 95 gram Jack Daniels whiskey
- 30 gram Lemon Juice
Instructions
Base sauce
- Put all the ingredients for the base sauce into a pot and heat it up (over medium heat with regular stirring) until the sugar is dissolved.
Rub
- Mix all the ingredients in a bowl and stir well with a fork until evenly distributed.
Barbecue marinade
- Mix 75 grams of your rub into the base sauce.
- Crush the roasted black peppercorns in a mortar (or between two cutting boards) and add them to the base sauce along with honey, whiskey, and lemon juice.
- Bring it to a boil while stirring.
- Take it off the heat and let it cool.
- Pour it into sterilized jars, and it can be kept for a long time in the refrigerator.