Cherry juice???

chambersuac

somebody shut me the fark up.

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Brethren,

I know that many of us use apple juice in marinades, brines, and to spray as certain meats cook.

I also know that apple wood is a good flavoring wood.

I also know that cherry wood is equally (but a bit different) good flavoring wood.

I am wondering if any of you have ever used CHERRY juice to marinade, brine, or spray? If so, how'd it turn out???

Thanks,
 
Bill does. IIRC, he uses those sugar free cherry juice boxes to mop.
 
If Bill does it, it's gotta be a bit suspicious - and probably humorous (somehow)
 
With any Pork cuts of meat....you can't go wrong with pairing it with fruit.
Any kind of regular fruit should do fine as a marinade, mop, injection, or
in a sauce....plus using the wood for smoking.

And Citrus goes great with Chicken and Turkey.

With Beef....it's just not very common to use fruit....but; it really is
just whatever you like; when you are cooking.
 
i've used cherry preserves and dried cherries and a few juice boxes, but not pure cherry juice. give it a whirl. what's the worse that can happen? :biggrin:
 
I've used cherry juice as a rib spray, it was a nice change, but i cut it with water, and make sure you don't use any diet beverages, not sure what the deal is there but it makes things kinda stinky...
 
Yes cherry juice is a great spray for ribs. My wife likes the cherry glazed ribs the best. I cut the cherry juice with some apple and cranberry juice plus a little Jack and white vinegar. Glaze with a cherry preserve mixture at the end and its Sweet Hot Delicious!
 
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