- Location
- Edmonton, AB
This recipe never tastes the same twice, mostly because I eyeball everything. Alot of items are TO TASTE, so you can adjust to your personal preference.
1 small can of tomato paste
1/2 cup blackstrap molasses
1 mickey bottle of Rye Whisky (or go for the Two-Sixer for a double batch)
1/4 cup vinegar
4 cloves of garlic, chopped
1/2 medium size onion, coarsely chopped
1/4 cup worchestershire sauce
shot of liquid smoke (recommended for people using gas grills... if you're doing this over a wood fire, it shouldn't be necessary)
1 tbsp cracked peppercorns (I like the 4 pepper blend)
1.5 tbsp grainy mustard
shot of chipotle hot sauce
chili powder
cumin
basil
and a generous dose of your personal spice rub.I use my own variation of Emeril's Essence. Look on his website for that.
In a saucepan over medium heat, combine all ingredients EXCEPT the whisky, and simmer for about 5 minutes. Once cool, stir in whisky (the secret is the alcohol content.) Remember, the alcohol WILL BURN OFF when you cook, but you want it in the marinade to help tenderize the meat. Place your meat into a container, and pour in marinade, saving some in reserve for basting or table use. Cover up the container, and let it swim for at least an hour. I like to let it sit in the fridge for a day or two. This stuff works really well on the "cheap" cuts of beef, because of the acidity in the vinegar, and the alcohol content tenderize the meat. I'm sure you could use this on a tough piece of game, too.
For a thicker table sauce, cut in a little bit of ketchup, and adjust the other ingredients according to th flavor you want.
1 small can of tomato paste
1/2 cup blackstrap molasses
1 mickey bottle of Rye Whisky (or go for the Two-Sixer for a double batch)
1/4 cup vinegar
4 cloves of garlic, chopped
1/2 medium size onion, coarsely chopped
1/4 cup worchestershire sauce
shot of liquid smoke (recommended for people using gas grills... if you're doing this over a wood fire, it shouldn't be necessary)
1 tbsp cracked peppercorns (I like the 4 pepper blend)
1.5 tbsp grainy mustard
shot of chipotle hot sauce
chili powder
cumin
basil
and a generous dose of your personal spice rub.I use my own variation of Emeril's Essence. Look on his website for that.
In a saucepan over medium heat, combine all ingredients EXCEPT the whisky, and simmer for about 5 minutes. Once cool, stir in whisky (the secret is the alcohol content.) Remember, the alcohol WILL BURN OFF when you cook, but you want it in the marinade to help tenderize the meat. Place your meat into a container, and pour in marinade, saving some in reserve for basting or table use. Cover up the container, and let it swim for at least an hour. I like to let it sit in the fridge for a day or two. This stuff works really well on the "cheap" cuts of beef, because of the acidity in the vinegar, and the alcohol content tenderize the meat. I'm sure you could use this on a tough piece of game, too.
For a thicker table sauce, cut in a little bit of ketchup, and adjust the other ingredients according to th flavor you want.
