It's great with chicken, beef or pork. Chef Chris Manning shows us an Arkansas barbecue marinade that's full of flavor.
The recipe yields two quarts and keeps three to four months in the refrigerator.
Arkansas Barbecue Marinade
- 1 1/2 cups ketchup
- 1/2 cup yellow mustard
- 1/2 cup Worcestershire sauce
- 1/2 cup brown sugar
- 1/2 cup honey
- 4 green onions, minced
- 4 cloves garlic, minced
- 3 tablespoons crushed red pepper
- 3 tablespoons ground black pepper
- 1/4 cup salt
- 1 quart cider vinegar
- 3 cups water
- 1 cup white wine
Combine all ingredients in a four-quart non-reactive sauce pan and cook on low heat for about an hour, stirring every 10 minutes.
Cool and use as a marinade and mop sauce for beef, pork and chicken.
Friday, October 9, 2015, Watertown, NY