Bourbon Pork Marinade
Paul Kirk, the Baron of Barbecue, offers you a look into the magic of preparing a great marinade for all of your pork entrees. Pay attention and start improving your meals today!
Here is his fabulous marinade recipe from Pg. 110 of Paul Kirk's Championship Barbecue Sauces Book. Let's start by collecting the following ingredients:
- 1/2 cup good bourbon, such as Jim Beam
- 1/2 cup canola oil
- 1/2 cup dark brown sugar, packed
- 1/2 cup Dusseldorf mustard
- 1/2 cup chicken stock
- 1 Tbs rubbed sage
- 1 tsp dried parsley flakes
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp thyme leaves
- 1 Tbs butter
- 1 Tbs all-purpose flour
A key ingredient in this marinade is the mustard. Dusseldorf mustard is a German cracked, or grainy, mustard. Other grainy mustards may be substituted, or make up a batch of Course Ground Mustard (page 36).
- Combine bourbon, oil, brown sugar, mustard, chicken stock, sage, parsley, salt, pepper, and thyme in a nonreactive saucepan. Bring to a boil,stirring constantly. Reduce the heat and simmer for 5 to 6 minutes.
- In a small skillet or saucepan, melt the butter. Whisk in the flour to make a roux, or smooth paste. Remove from the heat.
- Bring the bourbon moisture to a boil again. Add the roux to the mixture and beat it in with a whisk. Cook until the mixture is thick and smooth. Let it cool to room temperature before using.
- Use the marinade immediately, or store it in an airtight jar in the refrigerator for up to 5 days. Allow the mixture to come to room temperature before using.
- How to Use: Use this on pork, marinating the meat for 3 to 5 hours. It can also be used on beef, which should marinate 3 to 5 hours. If you wish, use some of the marinade as a finishing sauce. Set some aside before marinating the meat; do not reuse any that has been in contact with uncooked meat.