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SAUCES & MARINADES

JOE'S BARBEQUE SAUCE

3-32 oz. bottles of ketchup (I use Heinz)
1 1/2 bottles hot sauce (I use 2 oz. Durkee)
2 1/2 bottles water from ketchup bottles (I use 2
bottles of water)
1 whole head of garlic chopped (not clove - whole head)
2 large onions chopped
1/2 c. vinegar
1 lemon sliced (optional)
1 tsp. of vegetable oil
2 Tbsp. red pepper flakes (I use 1 tablespoon-depends
on how hot you like the sauce)
1 tsp. brown sugar (optional)
salt and pepper to taste

Place all ingredients in large 8 quart pot and simmer for no more than 40 minutes. Take out lemon slices and bottle when cool. Place back into the ketchup bottles, not all will fit back in, but you can also use canning jars.

This will keep in the refrigerator for up to a year. Recipe can be halved, which I usually do unless I am going to give some of the sauce to friends, then make a whole batch.

TWO SCRUMPTIOUS MARINADES

This can be used with either Beef or Pork

GIN MARINADE

1 cup soy sauce
1/2 cup cooking oil
1/4 cup GIN
3 or 4 cloves crushed garlic
marinade, covered, 2 hours or more (up to 12 hours)

This makes enough marinade for 2 or 3 pork tenderloins - increase accordingly. This will put a lovely brown crust on the meat and the flavor is wonderful!

DIJON MARINADE FOR PORK TENDERLOIN

Simple and excellent

Buy a few bottles of honey dijon salad dressing about a bottle for each tenderloin) and marinate them overnight. Also buy bottles of honey dijon BBQ sauce (about one third of a bottle per tenderloin). Put tenderloins on the grill and baste with the BBQ sauce.

APPLE GINGER CHICKEN MARINADE

1-1/2 cups apple juice
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup honey
1/4 cup soy sauce
1 tsp. ginger
3 cloves fresh garlic

Mix thoroughly in a blender, heat slowly to a boil and simmer for about 10 minutes. Refrigerate overnight (8 hours minimum). Marinate chicken breasts for a minimum of 8 hours.

TERIYAKI MARINADE SAUCE

This works well as a marinade or BBQ type sauce for meats.

1/2 cup regular or reduced sodium soy sauce
1/4 - 1/3 cup brown sugar (depending on how sweet you want the sauce)
2 Tbsp. liquid honey
2 cloves garlic, minced or 1 tsp. dried granulated garlic
3-4 tsp fresh ginger, minced (powdered dry ginger works -- about 1/2 tsp.) but the fresh is so much better..I use a lemon zester to grate it up and if you buy a chunk, it will keep forever in your fridge, uncovered.

Mix ingredients together, stirring until sugar has dissolved in soy sauce. Heat over medium heat for about 5 minutes to blend flavors. Cool and use as a marinade for meats. Cover meat (ziploc bag) overnight or for several hours turning occasionally. BBQ or cook in an open pan in the oven (ribs, chicken, pork chops, pork steaks, steaks)

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