Meat Smoking And Smokehouse Design by unknow

Author:unknow
Language: eng
Format: epub
Publisher: Bookmagic LLC
Published: 2011-03-10T17:00:00+00:00

There are three basic components of a marinade:

Acid - Vinegar, wine, lemon juice, orange juice, pineapple juice, Worcestershire sauce, tomatoes or ketchup.

Oil - Vegetable, olive or other oils. The leaner the food, the more oil it will need. Keep in mind that butter becomes solid in the refigerator.

Seasonings - Spices, sugar, honey, flavorings.

Look at the label of any commercially made product and you will see that the above ingredients are always present. Basting marinade is lighter and used on meats which are leaner. The amount of oil can be adjusted accordingly and will be higher in marinades used for lean wild game. Beer makes an excellent basting marinade.

Originally, they were two distinct barbecue sauces:

Vinegar based sauces (no ketchup or tomato paste added), which were popular in the Eastern parts of the Carolinas and Virginia.

Tomato ketchup based sauces more popular in the Western parts of the Carolinas, Virginia, Tennessee, Kansas, Kentucky and Texas. Texas sauces contained more hot peppers.

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