Rootbeer Marinade

My youngest brother, Russell, has always said I eat weird food. I take that as a wonderful compliment. I have never been afraid to try new foods, even before I learned to cook.

That’s why I try things like this rootbeer marinade, that and the fact I need to find creative ways to get flavor into my food during this crazy time so I don’t get bored with my food. I know it sounds really odd but it’s really good. You can throw the meat into the marinade before you go to bed and cook it when you are ready the next day. Remember, the flavor of the marinade depends on the flavor of the rootbeer so use a rootbeer you enjoy drinking. I used Mug rootbeer.

Don’t throw away the left over marinade. Drain it into a saucepan, bring it to a boil and let boil for a couple of minutes and use it as a sauce for your meat. You could also pour it in a pan, bring it to a boil and reduce it to make a glaze for your meat.

Rootbeer Marinade

Adapted From The Marinade Cookbook

2 1/2 TBS rootbeer, not diet

2 TBS ketchup

1 TBS canola oil

1 TBS apple cider vinegar

1 TBS soy sauce

1 TBS molasses

1 1/2 tsp yellow mustard

1/4 tsp Worcestershire sauce

1 clove garlic, minced

1/4 tsp onion powder

1/8 tsp ground ginger

1/8 tsp ground all spice

Pinch ground cloves

Pinch cayenne

Salt and pepper, to taste

In a small bowl, combine all ingredients; mix well. Pour the marinade into a plastic baggie. Add your meat of choice and let marinade in the fridge for up to 24 hours.

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