h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Quick Kansas City Barbecue Marinade - A457463
Author: Mr. Baby Man - U152874

This recipe has been modified and handed down through several generations of dedicated Kansas City barbecue enthusiasts. It's responsible for some of the best barbecue I have personally ever experienced. May it serve you well.

*shudder* I have to say that just looking at the list of ingredients makes me feel quite ill. But then again, this isn't really the sort of cooking I do -- anyone who has more experience in the area of marinades care to comment?

Anyone...? Anyone...?

It looks quite, er... interesting, but it's not something I'm about to try myself. I don't see what it shouldn't go into the Guide

But what if it's.... poisonous?

I'll ask Tonsil Revenge. He won best chili cookout recently, so he should know a thing or two.

As a veggie, I'm not really qualified to comment.

That should work. The action of all the acids and stuff on the meat

Just one question, what is Italian dressing?

Here are Tonsil's comments:

'Nah, it's not poisonous.
But it's designed for use with a slow-cooking outdoor brazier.
I have always felt that this sort of marinade is wasteful.
You can only use the ingredients once and there is a lot of it.

As for his comments about the whiskey... eh... most of the idiots I know use Jack Daniels, which is a relatively cheap bourbon... which ruins the flavor for me, 'cause I hate Jack. It is pretty close to rotgut.

I would suggest at least a young single malt. And use less than he suggests.'

If you MUST blashpheme:

A794379 Jack Daniels Old No 7 Tennessee Sour Mash Whiskey

</smiley of same>

a single malt is totally wasted because it is blended with the meat and other ingredients thus defeating the purpose of high priced purity.

Whiskey, bourbon, scotch. . . they all carmalize in a very similar way, with a similar level of sugar and acid. Wine is more acidic of course. But other than that the minute flavors are all very much lost in the cooking process. Basically, unless you're using gallons/litres of booze, or creating a seving sauce with your marinade, I challenge almost anybody to taste the difference between average and outstanding whiskey when blended with other seasonings in a marinade.

Just me. . .

my marinade uses molases, jack, and red-pepper seasoned vinegar, but I usually use a rub instead.

More importantly, is this article ready for submission?

Friar

A few other thoughts:
Why not fish? *I* know why, but will all readers?
How are these to be smoked? Can the marinade be used if the meat is to be cooked on a flame?

* the elvis patrol stops by *

Looks like the author has unsubscribed from most of their threads on h2g2 including this one. And since this one has been sitting here for three months, can I propose a move to the Writing-FleaMarket?

spelugx -- <./>scout</.>

It's one of those cases where the user wrote the entry, lost their account, and started a new account with the same user name.

If you look, the original account is the one that wrote the entry, the current account is the one that submitted the entry to PR. The account that submitted the entry to PR was last posted from on 2/27. Assuming that they're both the same fellow (which I do, given that they have the exact same name and all), this one isn't unsubscribed from the thread, and hasn't been AWOL for 2 months yet.


Mikey, the PR detective

I'll wait two weeks then. Thanks Mikey!

Italian Dressing is just another name for a simple oil and vinegar salad dressing, usually spiced with herbs such as oregano.

The PR detective is correct. I lost my original logon information after I submitted this recipe, but it's all from the same user, myself.

This marinade is meant to infuse within the meat during indirect grilling, e.g., where the coals are not directly under the meat, but rather that the meat is cooked by the smoke from the coals. The marinade is too subtle, loose and unsweet to use as a brushed on sauce during direct grilling and too acidic and pungent to use on fish whatsoever. Fish usually requires a subtler marinade, so as not to mask the flavor of the fish itself.

*I* understand that Mr. Baby-, but I think that info could be useful in your article. . .

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've therefore moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

Thanks for contributing to the Edited Guide!

Well done

Top stuff Mr Baby Man!

Thanks!

Incidentally, the word "barbecue" traces its origin to the Taino Indians of the Carribean, who used to smoke their meat on a "barabicoa" over a "barabicu", which translates to "sacred fire pit". A fascinating article on the subject (including an illustration of what may be the earliest ever barbecue) can be found here:

http://www.cbbqa.com/history/secondary/Hale_Book03.html