All-Purpose Marinade (Moore)

* Exported from MasterCook *

All-Purpose Marinade (Moore)

Recipe By : Mike Moore, Aguanga, California
Serving Size : 1 Preparation Time :0:00
Categories : Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
2 thin slices lemon peel -- or more
1 tablespoon packed dark brown sugar
2 tablespoons lemon pepper
2 tablespoons black pepper -- freshly ground
1/2 teaspoon garlic powder
1 teaspoon tabasco sauce
OR other hot sauce

Combine all ingredients in a nonreactive bowl. Use immediately or store in
an airtight container in the refrigerator for up to 24 hours.

COOKSNOTES: Moore marinades the beef brisket for up to 24 hours before
cooking. The marinade recipe is a good all-purpose marinade that can be
used for chicken, beef and pork.

The purpose of a marinade is twofold, says Moore. One is to cleanse and
open the pores of the meat to receive the flavorings of the marinade or dry
rub. Then the marinade's citric juices can break down the connective
tissues and tenderize the meat.


Texas Grilling; Story about "Texas" Mike Moore of Aguanga: "Moore is
talking about the kind of barbecue that takes at least 12 hours to make a
brisket 'so good you don't need sauce.' Born in Laredo, Texas, Moore had
his own barbecue restaurant in Austin, Texas, before moving to Oceanside
nine years ago and eventually settling in Aguanga. He caters parties and
takes part in barbecue cook-offs, often winning awards for his efforts."
SOURCE: 7/15/1998 By Orlando Ramirez, Riverside: The Press-Enterprise.
McRecipe by pHannema@wizard.ucr.edu



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