Categories: sauces- marinades
Ingredients
- Rum and Mango:
- 3/4 cup light rum
- 1/4 cup dark rum
- 1 cup mango nectar,
- 1 Tbsp. vegetable oil
- 1 Tbsp. white vinegar
- 1 tsp. kosher salt
- Caribbean hot sauce to taste
- Apple Baste:
- 2 cups apple cider or juice
- 3/4 cup water
- 1 Tbsp. vegetable oil
- 1 Tbsp. Dijon mustard
- Chesapeake Seasoning Baste:
- 1/2 cup unsalted butter
- 2 to3 tsp. Chesapeake-style crab seasoning
- peel of 1 lemon, minced
- juice of 1 lemon
- Korean Marinade:
- 1 1/2 cups soy sauce
- 1/4 cup plus 2 Tbsp. packed light brown sugar
- 1/4 cup sesame oil
- 2 Tbsp. Sriracha (optional)
- 6 to 8 cloves garlic
Directions
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Rum and Mango Marinade:
- Whisk together rums, mango nectar, oil, vinegar salt and a few splashes of hot sauce to taste.
- Marinate pork tenderloin, spare ribs or pork chops for at least 30 minutes, at room temperature, or refrigerate overnight, wrapped or covered. Remove meat from marinade and season with salt and pepper before grilling.
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makes 2 cups
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Apple Baste:
- In a saucepan, mix apple cider, water, oil and mustard. Heat the baste before you use it initially and keep it warm over low heat between bastes. Season poultry with salt and pepper, and then apply baste one or two times during grilling or about once an hour during smoking.
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makes about 3 cups
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Chesapeake Seasoning Baste:
- Melt the butter in a small saucepan. Stir in 2 to 3 tsp. seasoning. and the minced peel and juice of the lemon. Keep warm and baste on vegetable two or three times during grilling.
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makes about 2/3 cup
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Korean Marinade:
- In a blender or food processor, combine soy sauce, brown sugar, sesame oil, Sriracha and garlic cloves. Pulse until smooth, thick puree forms. Pour over mea and refrigerate, covered, form 2 hours to overnight. If possible, turn the meat in the marinade a time or two.
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makes about 2 1/2 cups