Marinade question?

[Qczar]

I recall some here using apple juice/cider for a marinade?

What else were the other basic ingrediants?

Brain froze :? , ............... Xczar

[willkat98]

Greedy,
I think it was cider/juice in the sprayer.

I think

[kcquer]

now, for a twist.. the last batch I made, I bought a couple bottles of cheapo 10 High bourbon and rubbed the ribs with that instead of vinegar. Used that in place of vinegar. Then while cooking sprayed them with bourbon and apple juice mixed with aq pinch of cayenne while they cooked. Made a thin BBQ sauce based with bourbon and green peppers and finished them with that..

tttally awesome.. gonna start building on that recipe to see what can come of it.

Quoted from the Grand Poobah.

[Qczar]

Scott, ............... Did you / do you marinate overnight with anything?

Though I don`t have too many Q`s under my belt, the few times I tried to baste while cooking, it just seemed to run off the meat. It seemed to me smoked meat creates a *relativley* hard shell (in short time), and the baste liquid runs off like water on a duck. I hate the idea of using something thick. JMO, the meat that comes out of my Bandera needs no sauce or flavor changing thick coating. I`d like to maybe come up with a home made sauce (for dipping after cooking) to enhance the flavor possibly. Store bought Q sauces seem to have some kind of fake smoke flavor. These types of sauces ruin the flavor of the natural smoke flavor from the cooker`s.

I`ve tried injecting my last Q. I learned that injecting meats like beef and to some degree pork, has considerably less good results as poultry. The more denser meats don`t hold the liquid as well.

Have a great weekend, ...................... Xczar

[kcquer]

Greedy I copied and pasted that excerpt from one of Phil's (BBQchef33) posts in another thread. I should have indicated that more clearly. Sorry.

[BBQchef33]

I rarely if ever marinade stuff for Q. I may use the Dr. Pepper Marinade on a brisket, but thats about it.
I use apple juice in my poultry brines also, but thats another topic.

the apple Juice/Cider thing you remember is a 50/50 mix of apple juice and bourbon with a little bit of cider added to it.. (kind of like 45/40/5). I use that as a spray. I to don't mop cause most just runs off but spraying frequently seems to work better for me. Keeps stuff moist and the spray sticks to the meat better. The last batch of spray i added a little cayenne to also and the ribs came out awesome.(ate a rack last night). Home depot has some great bottles i found recently in the isle with the cleaners. (lets not get into the food safe plastic debate). 3 bucks and these puppies are indestructible and never clog.

[jt]

Anyone try the sprayers that can be pumped up and then you spray? Usually 5-10 bucks?

[Qczar]

Anyone try the sprayers that can be pumped up and then you spray? Usually 5-10 bucks?


Yeah I have a couple of these things and use them for olive oil`s. They work for a little while and then I think they clog partialy and just shoot a single stream. I would think they would be ok spraying a thinner liquid as long as it did`nt have any small solids in it like pepper`s or spices, as they`d clog up as well.