| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces and , February97 | 1 | servings | ||
INGREDIENTS
| Ginger ale | ||
| Vinegar | ||
| Ginger | ||
| Garlic powder | ||
| Salt | ||
| Turmeric | ||
| Hot sauce | ||
| Cayenne powder | ||
| Old Bay seasoning |
INSTRUCTIONS
For chicken, I use a marinade and mop based on ginger ale and vinegar with ginger, garlic powder, salt, tumeric, hot sauce, cayenne powder, and Old Bay for flavor. These are my standard and favorite spices but I also look through the cabinet to see if anything else sounds good at the time. No measurements - I just pour in what I think is right for the amount of chicken. When the mixture passes the smell and taste test, I dump in the chicken. After the chicken has marinated, I boil the liguid (for safety) and use it as a mop. Recipe by: Dan Gill Posted to bbq-digest by "Dave Morrow" <<scarman@sirius.com> on May 6, 1999, converted by MM_Buster v2.0l.
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