To quote Steven Raichlen - "Barbecue without beer would be like, well, life without breathing."
Belgian Beer Marinade
2 cups of your favorite beer
1/4 cup honey mustard
1/4 cup canola oil
1 tsp. coarse salt (kosher or sea)
1 tsp. freshly ground black pepper
1 medium onion, thinly sliced
1/2 green or red bell pepper, stemmed, seeded and finely chopped
4 scallions chopped
4 cloves garlic, smashed
2 slices fresh ginger, smashed
1 TB. pickling spice
1 TB. paprika
1/2 tsp. caraway seeds
Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved. Stir in the remaining ingredients. Transfer to a large jar, cover and refrigerate. The marinade will keep for 3 days. Goes best with beef, pork and chicken. Marinate large pieces overnight, medium size for 4 to 6 hours and small boneless pieces for 2 to 4 hours, covered in the refrigerator.
Source: Barbecue Bible Sauces, Rubs and Marinades - Steven Raichlen
Belgian Beer Marinade
2 cups of your favorite beer
1/4 cup honey mustard
1/4 cup canola oil
1 tsp. coarse salt (kosher or sea)
1 tsp. freshly ground black pepper
1 medium onion, thinly sliced
1/2 green or red bell pepper, stemmed, seeded and finely chopped
4 scallions chopped
4 cloves garlic, smashed
2 slices fresh ginger, smashed
1 TB. pickling spice
1 TB. paprika
1/2 tsp. caraway seeds
Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved. Stir in the remaining ingredients. Transfer to a large jar, cover and refrigerate. The marinade will keep for 3 days. Goes best with beef, pork and chicken. Marinate large pieces overnight, medium size for 4 to 6 hours and small boneless pieces for 2 to 4 hours, covered in the refrigerator.
Source: Barbecue Bible Sauces, Rubs and Marinades - Steven Raichlen