I know I haven’t posted for a while, but rest assured, good things come to those who wait. And if one thing counts as good, trust me, it’s this recipe. This marinade is one of  the things I do best, based on the testimonies of the people who actually tried it. It might not look easy at first, but trust me, it is. And even if it isn’t, the end result is definitely worth the effort.

Pro tip: when you go to buy your meat at the butcher, like the king of a cook that you are, remember to ask for large sized pieces: this will ensure your meat doesn’t dry-out when you grill it.

Now let’s get to business. For ever 5 kilos of meat, you’ll be needing:

  • 1 bottle of hickory BBQ sauce
  • 1 bottle of Worcestershire sauce
  • 3/4 cup of Jack Daniel’s (or any other bourbon)
  • 1/2 cup of honey
  • 3/4 cup of dried basil
  • 1/2 cup of dried oregano
  • 3/4 cup of dried shallots
  • 4 tsp of salt
  • 3 tsp of paprika
  • 1 tsp of garlic powder

First thing first, put your meat in a big bowl, and pour the Worcestershire over it. While the meat drinks up that amazingness, in another bowl, mix all of the ingredients and whisk well, until everything’s all nice and homogeneous. Now in case you decide not to follow the quantities I provided (which is totally okay, every good cook tinkers here and there), and your sauce ends up being too thick, just add a tiny bit of water to loosen it up. Once it’s all nice and ready, pour over the mixture and mix them well for around 3-5 minutes, with your hands. Cover the bowl with cling film or nylon paper, and let the whole thing sit in the fridge for a minimum of 4 hours (the more it sits, the more taste your meat acquires). Stick your masterpiece on skewers, and let it rest outside of the fridge for 30-40 minutes before grilling. In the mean time, fire up your grill, and once everything’s nice and ready, you grill your meat for no more than 5 minutes on each side.

Pro tip: make sure the surface the meat will be grilled on is very, very hot. It helps your meat excel in taste thanks to the Maillard reaction (Google that, you won’t be disappointed).

I really hope you enjoy this recipe, as it is one of my favorites. I think my friends love it as well, as I never have any left to photograph.

Last pro tip: your meat is best enjoyed with a glass of ice-cold single malt whisky.

Until next time, eat well, sit back, and enjoy your life!

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