voodoo marinade
Source of Recipe
?
1 (16 oz.) jar honey
1 (16 oz.) jar molasses (unsulfured)
2 heads garlic, sliced in half across bulb, outside paper removed
3 canned chilpotles w/ adobo sauce
8 ancho chilies, stemmed & seeded
3 tablespoons black pepper
1/4 cup coarse salt
Tie into cheesecloth:
1 tablespoon whole cumin seed
1 tablespoon coriander seed
4 bay leaves
Combine in large stockpot. Cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.
Add:
2 quarts canned tomatoes (or 1 6 oz. can tomato paste)
Cook 20 minutes and break up tomatoes. Remove spice bag.
Add:
2 yellow onions, quartered
1 5 lb. RIPE seedless watermelon cubed
4 RIPE peaches, pitted and skin removed
Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.
Add:
1 quart cider vinegar
3 cups water
1 large jar storebought BBQ sauce
Reduce heat to low, cook minimum 4 hours.
Add brown sugar to your taste.
Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).
|
|
member logon
