Quote:
Originally Posted by Gabriel
I've never done this, but I heard Dr. Pepper works.
|
+1
One of my favorite marinades for pork tenderloin - but is nice on ribs or shoulder roast too!!
But don't cheap out .... marinade it in the fridge a full 24 hours before it goes on the BBQ!!
I add some garlic and a couple pressed rosemary sprigs to it also (like garlic, you want to press the rosemary to release the essential oils) ... and seal it air-tight in a proper Ziploc bag for at least 24 hours ...
My company raves about my BBQ pork ...
For ribs ... drain the marinade, BOIL THEM on the stove top for 5 minutes per pound, and then throw them on the grill, using the saved marinade as a basting glaze ...
I am proud to be referred to as
the neighborhood grillmaster in our area .... :P
Years of experimentation, as well as years of watching the food network and finding common ingredients/methods that are repetitively used ....
I grill 4 or 5 nights a week from as soon as the winter starts to break in Quebec (usually end of March), right up until the show flies (December/January)
