Gehngis's Jolly Ox Kensington Club/Hawaiian Chicken Marinade

[TennesseeTuxedo]

Jolly Ox(Steak & Ale) Kensington Club/Hawaiian Chicken Marinade



twenty-eight ( 28 )oz. Unsweetened Pineapple Juice

10oz. Sherry or Cooking Sherry (not cream sherry)

1 cup Dark Premium Soy Sauce (dont let me catch you using that Kikomann crap)

1/2 cup Cider Vinegar or White Wine Vinegar

3/4 cup granulated sugar

1 tsp. powdered ginger

2 tsp. powdered or minced garlic

Mix well and pour over meat in ziplock bag, remove air and marinate for up to 36 hours before cooking, turning the bag regularly, or pour off marinade at around the 36 hour mark until you're ready to cook. This makes a lot so you can freeze what you don’t need in individual ziplock bags.

[GhenghisVol]

Nirvana.

I made some sirloins a few months back, forgot they were in the fridge and the got about a 72 hour soak.....might have been the best I;ve ever had, but they looked ugly when I threw them on the grill.

[volchef]

No cooking sherry. Just NOOOOOOOOOOOOOOOOOOO!

See, this is why I could NOT be moderator of this board. Y'all eat entirely too much shit. :P

Fookin hell when are we gonna start a Campbell's Cream O Mushroom Casserole thread? :brow:

And good call on the soy. Tamari soy is goooood

[GhenghisVol]

I'm flexible, but regular sherry is better.

And since you mentioned it.....green bean casseroles,,, use golden mushroom soup if you must. Not that brown shit. Thankee.