Ingredients
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2
-
3
-
3
-
2
-
1/4
-
3
-
3
-
1
-
-
-
-
-
-
-
Directions
Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze,An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean – Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in – as it will contain raw meat juices!),The flavours were really interesting, but I found the sauce was quite thin and didn’t soak into the meat, even though I pierced it and let it sit for 24 h. It could also be because I didn’t barbecue the meat, I broiled it (pork chops). I’ll still save this recipe though, because it tasted so good, and try it again when I have a barbecue, or maybe on chicken instead.,Wonderful! This recipe has the perfect blend of tropical flavor – sweet and slightly spicy. We used chicken breasts and marinated them for about 6 hours. The were moist, tender and flavorful. We’ll enjoy this again – Thanks French Tart. Made for Ali Baba’s Babes, ZWT5.
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Steps
|
1
Done
|
Mix All the Ingredients Together, Store in a Clean Bottle or Jam Jar and Allow to Blend For at Least 24 Hours. |
|
2
Done
|
Marinade Your Choice of Meat or Poultry in the Marinade/Glaze For at Least 4 Hours - but Preferably 24 Hours. |
|
3
Done
|
Cook Over a Barbeque Basting Well - and Reserve a Little of the Marinade/Glaze to Dribble Over the Top of the Cooked Meat/Poultry. |
|
4
Done
|
(not the Marinade/Glaze That the Meat Has Been Soaking in - as It Will Contain Raw Meat Juices!). |
