Prep 20 mins
Cook 30 mins
This was in the little cook booklet that came with my Brinkman Smoker. Naturally I jimmied it about to suit my taste, I'm probably not through changing it but it's wonderful as it now is. I buy steaks on sale, cut them into serving size portions, put them into individual zip lock bags with some of this marinade and freeze them. Take as many as needed from the freezer the night before and let them thaw overnight in the fridge, when evening comes they will be properly marinated and ready to grill or broil or even pan fry. I don't discard the used marinade. I remove the meat and boil the the marinade while grilling the meat then pour the now safe marinade over the meat and serve.
- 2 cups tomato sauce (home made is by far the best, #76752)
- 1⁄4 cup Worcestershire sauce
- 2 limes, juice of (if Key Limes use 8)
- 1 (12 ounce) bottle hot ketchup (regular is OK)
- 1⁄2 cup ghee (Clarified butter #71031)
- 2 teaspoons hot sauce (Cholula or Tapatio , I use 2 teaspoons)
- 2 teaspoons chili powder
- 1 1⁄2 cups onions, finely chopped
- 4 cloves garlic, finely minced
- 1 (12 ounce) bottle brown ale or 1 (12 ounce) bottle red ale
- 1 tablespoon Kitchen Bouquet, sauce
- 1 tablespoon coleman dry mustard
- 1 teaspoon fresh ground black pepper
- Combine all the ingredients in a sauce pan.
- Bring to a boil, reduce heat, simmer 20 minutes.
- Pour into a blender or use a wand to puree.
- Return the pan to heat, simmer 10 minutes more.
- Use as a marinade and/or a mop and/or a dipping sauce.