|
04-25-2007, 05:54 PM | #1 | |
Senior Member
Join Date: Dec 2005
Posts: 5,996
|
Quote:
How do you know if the beer is flat? Just open a can and leave it for a couple days? What smoking chips do you use with this marinade? Mesquite? Hickory? |
|
04-25-2007, 06:04 PM | #2 | |
Board Pinhead
Join Date: Jan 2006
Location: In the basement of my house, Murray, Utah.
Posts: 15,941
|
Quote:
This has made me hungry for ribs. I know what's for dinner tomorrow. (I assume you figured out that it's good to let it marinate for about 24 hours and to turn the ribs in the marinade a few times?) If you try it, let me know what you think.
__________________
"The beauty of baseball is not having to explain it." - Chuck Shriver "This is now the joke that stupid people laugh at." - Christopher Hitchens on IQ jokes about GWB. |
|
04-25-2007, 06:42 PM | #3 |
Senior Member
Join Date: Jan 2006
Posts: 6,177
|
I experiment with various marinades and I always come back to my modified Korean/Japanese concoction. I use for chicken/ribs/whatever.
(you shouldn't actually measure anything when you cook) Soy sauce--cup or two Soda pop--orange soda or coke or cherry coke or sprite--maybe a few cups--carbonation helps break down the meat maybe some more sugar up to half a cup sesame oil--couple tablespoons very important garlic--tablespoon or so ginger--same as garlic korean red pepper paste--optional if you want to give it spicy kick maybe some more vegetable oil to break down the meat taste and use soy sauce or more soda to make more or less salty Delish |
Bookmarks |
|
|