(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
- 2 cups beer your choice
- ¼ cup honey mustard
- ¼ cup canola oil
- 1 tsp coarse salt (kosher or sea)
- 1 tsp freshly ground black pepper
- 1 medium onion thinly sliced
- ½ green or red bell pepper stemmed, seeded and finely chopped
- 4 scallions, white and green parts, trimmed and chopped
- 4 cloves garlic, flattened with the side of a cleaver
- 2 slice fresh ginger each ¼-inch thick, flattened with the side of a cleaver
- 1 tbsp pickling spice
- 1 tbsp paprika
- ½ tsp caraway seeds