Let's Talk BBQ

Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: nepas on February 20, 2013, 06:46:10 PM

Title: Embalming Fluid
Post by: nepas on February 20, 2013, 06:46:10 PM

Gotcha

 

 

I use this when i need to marinade quick.

1 pt. vinegar
2 pt. water
1 small bottle Worcestershire sauce
1 small bottle soy sauce
1 tsp. sweet basil
1/4 tsp. oregano
1/4 tsp. chili powder
salt to taste

Mix all together. Bring to a boil and simmer for 1 hour.
This sauce is good for steaks, chops, and chicken. It will
keep for several months without spoiling. It should be
mixed thoroughly when applying to meat. Really good on pork and chicken.

Store in a plastic container with a tight fitting lid in the fridge.

Title: Re: Embalming Fluid
Post by: TwoPockets on February 20, 2013, 07:04:14 PM

Sounds good Rick. I think I will cook up a batch and find a good glass bottle to put it in.

Title: Re: Embalming Fluid
Post by: teesquare on February 20, 2013, 07:20:28 PM

Yes that does sound like a winning combo!

Title: Embalming Fluid
Post by: LostArrow on February 20, 2013, 07:34:24 PM

I like it!

Title: Re: Embalming Fluid
Post by: ACW3 on February 20, 2013, 08:49:12 PM

I've got your "embalming fluid", Rick!!

Art

Title: Embalming Fluid
Post by: mikecorn.1 on February 20, 2013, 09:12:17 PM

Is it just for marinading or can you throw some on a hunk of meat and dig in.


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Title: Re: Embalming Fluid
Post by: teesquare on February 20, 2013, 09:21:24 PM

Quote from: CaptJack on February 20, 2013, 09:16:33 PM

if it's got vinegar (acid) in it I store it in a Mason jar  ;)

Glass is a good idea.

Interestingly - due to the  alkaline nature ("buffering" capacity) of some of the other ingredients, the ph of the mixture should rise - to become more neutral.
Still - glass is best for the initial acidity....

Title: Re: Embalming Fluid
Post by: Keymaster on February 20, 2013, 09:32:01 PM

My vinegar comes in a plastic bottle and so does the muratic acid for the pool I service. just sayin. But I agree, I would prefer glass but the world is going plaxtic ;)

Title: Re: Embalming Fluid
Post by: SiFumar on February 21, 2013, 09:31:30 AM

Sounds good!  Always looking for ways to change up the chicken!

Title: Re: Embalming Fluid
Post by: TMB on February 21, 2013, 04:12:32 PM

Sounds good Rick, have to try this one

Title: Re: Embalming Fluid
Post by: bbqchef on February 21, 2013, 05:46:07 PM

Sounds like an interesting combination. I'm going to have to give it a try!

Title: Re: Embalming Fluid
Post by: bbqchef on February 21, 2013, 05:50:32 PM

What are "small" bottles? My Worcestershire comes in 15-ounce bottles and reduced sodium soy is a 10-ounce bottle. (Then again, my Frank's is in a 23-ounce bottle <lol>.)

Title: Re: Embalming Fluid
Post by: TentHunteR on February 21, 2013, 07:15:32 PM

Rick, My friend who runs a funeral parlor wants to know how you got a hold of his secret formula?  ???  ;D