Tim's Southern Boubon Marinade / Glaze
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 97.2
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 273.7 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.4 g
View full nutritional breakdown of Tim's Southern Boubon Marinade / Glaze calories by ingredient
Introduction
I use this mainly on chicken or pork but it is also good on salmon and Tuna and Trout. I usually marinade the meat in it first and then use what is left in the bag to baste the meat as it cooks. For fish I use it as a glaze. I use this mainly on chicken or pork but it is also good on salmon and Tuna and Trout. I usually marinade the meat in it first and then use what is left in the bag to baste the meat as it cooks. For fish I use it as a glaze.Number of Servings: 24
Ingredients
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Canola Oil, 2 tbsp
Onions, raw, 1/2 medium (2-1/2" dia) sliced or diced
Garlic Minced, 2 tsp
JIm Beam Bourbon, 1 cup
Apple Cider Vinegar, 1/2 cup
Peach Schnapps, 1/2 cup
Brown Sugar, 1 cup, packed
Jack Daniel's Honey Smokehouse BBQ Sauce, 2/3 cup
Teriyaki Sauce, 1/2 cup
Dry Mustard, 1 tsp
Directions
In a medium sauce pan use oil to saute the onions, when almost done add garlic saute till just before garlic browns.
Add Bourbon and Cider Vinegar. Then add Brown Sugar and stir until sugar is completely dissolved.
Add BBQ & Teriyaki Sauces and mustard. Bring to a boil.
Add Peach Schnapps and reduce heat and simmer until desired thickness is reached. Let cool.
Can be stored in a glass bottle in refrigerator for up to 4 months
Number of Servings: 24
Recipe submitted by SparkPeople user USAPRIDE1969.
Add Bourbon and Cider Vinegar. Then add Brown Sugar and stir until sugar is completely dissolved.
Add BBQ & Teriyaki Sauces and mustard. Bring to a boil.
Add Peach Schnapps and reduce heat and simmer until desired thickness is reached. Let cool.
Can be stored in a glass bottle in refrigerator for up to 4 months
Number of Servings: 24
Recipe submitted by SparkPeople user USAPRIDE1969.