Description Edit

(From Steven Raichlen's Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes.) Marinade in beer, sounds simple is simple but yet so tasty and traditionally styled in Belge ! Enjoy !

Use with beef, pork or chicken, or an oily fish such as salmon, marinating the food covered in the refrigerator. Marinate large pieces of meat (whole chickens and roasts) overnight; medium-size pieces (steaks, chops, chicken pieces) for 4–6 hours; and smaller cuts (boneless chicken breasts, cubed meat for shish kebabs) for 2–4 hours.

  • Yield: 2½ servings

Ingredients Edit

Directions Edit

  1. Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved.
  2. Stir in the remaining ingredients.
  3. Transfer to a large jar, cover and refrigerate.
  4. The marinade will keep for 3 days.

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