Quick Kansas City Barbecue Marinade
Created | Updated May 23, 2003
Here's a quick marinade for a good-ol' Kansas City-style Barbecue. Now keep in mind, this isn't the barbecue glaze itself, this is just what makes the meat so very tender on smoking day. This is highly recommended for all beef and pork. It works best with beef brisket, pork loin and 'country-style' cut ribs. It doesn't work so well with chicken, and please, please, don't marinade fish in this. Measurements are approximate, and vary in proportion to how much meat you marinade.
In a container large enough to cover the meat combine:
1 - large bottle of Italian dresssing
1/2 - large can of pineapple juice (this breaks down the muscle fibers in the meat, insuring its tenderness)
1/2 pint of whiskey (does NOT have to be "the good stuff"; any whiskey will do)
3 chopped green onions
3 sliced serrano chillies
For additional flavor, add soy sauce
For additional spice, add a few squeezes of Sri-Ra-Cha Vietnamese chili sauce (if available)
Marinade for up to (but for god's sake no longer than) three days in the refrigerator, until you're ready to smoke. The meat will appear grey on the surface.
When you do finally glaze your meat (with the glaze of your choosing), do so only in the last half-hour of your barbecue, and do so conservatively. You want to taste the meat, not just the glaze. Good luck, and happy 'cue-ing!
In a container large enough to cover the meat combine:
1 - large bottle of Italian dresssing
1/2 - large can of pineapple juice (this breaks down the muscle fibers in the meat, insuring its tenderness)
1/2 pint of whiskey (does NOT have to be "the good stuff"; any whiskey will do)
3 chopped green onions
3 sliced serrano chillies
For additional flavor, add soy sauce
For additional spice, add a few squeezes of Sri-Ra-Cha Vietnamese chili sauce (if available)
Marinade for up to (but for god's sake no longer than) three days in the refrigerator, until you're ready to smoke. The meat will appear grey on the surface.
When you do finally glaze your meat (with the glaze of your choosing), do so only in the last half-hour of your barbecue, and do so conservatively. You want to taste the meat, not just the glaze. Good luck, and happy 'cue-ing!
