Mark K (MAKDaddy)
New member
Below is a marinade recipe designed to recreate the Caribbean Rib Eye served at Houston's restaurants. I've tried it and the family love it. I was thinking of trying to adapt it for use with a brisket and would really appreciate some input from those of you with a better understanding of these things...
Would the flavors work well with brisket or is this just a bad idea? Use it as a marinade, an injection? or try to thicken it up and make a paste rub?
1/3 cup of apple cider vinegar
6 oz can of pineapple juice
1 cup of soy sauce (*light or low sodium, see comment below)
1/2 cup of brown sugar
2 tsp garlic powder
2 tsp minced ginger
Would the flavors work well with brisket or is this just a bad idea? Use it as a marinade, an injection? or try to thicken it up and make a paste rub?
1/3 cup of apple cider vinegar
6 oz can of pineapple juice
1 cup of soy sauce (*light or low sodium, see comment below)
1/2 cup of brown sugar
2 tsp garlic powder
2 tsp minced ginger