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.

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