SC - "dallas fox" <deadtongue at hotmail.com>: Re: Outdoor Grilling

[Christine A Seelye-King]

- --------- Begin forwarded message ----------
From: "dallas fox" <deadtongue at hotmail.com>
To: mermayde at juno.com
Subject: Re: Outdoor Grilling
Date: Fri, 12 Feb 1999 09:38:00 PST
Message-ID: <19990212173803.26808.qmail at hotmail.com>

>I added this comment:
>  I have a marinade that I make, and use a 'dip and 
>flip' method, where every time something on the grill is turned, you 
dip it in the sauce. (Note from Christianna:  A separate bowl changed 
often for the chicken is best, no cross-contaminaton from raw chicken 
juices that way.) 

That is why I asked you to make comments.  And yes, I do it in seperate 
bowls when I am doing productions cooking.  I have chicken on one side 
and pork on the other, and try really hard to not cross contaminate 
them.   Please read this and let me knowif it needs help.

Here is the recipe, as best I can remember:
start with a gallon of white vinegar, and pour about a quart out into 
another containter.  
Mix together:
1/2 cup mild chili powder,
1/2 cup of powdered mustard,
1/4 cup of salt,
1 tablespoon of black pepper,
1 tablespoon of white pepper,
1 teaspoon of cayenne pepper.

stir or sift all the ingredients until they are all blended.  If you 
sift, you will wind up with pepper husk chunks, and I throw them out. 

Add all the ingredients to the vinegar, pour in a cup of worchestershire 
sause, and shake well.  Add 3 tablespoons of apple cider vinegar, and 
top off with white vinegar.

This is useable immediately, and will be fine.  Shake it daily for the 
first week to stir the spices up.  You should see about 2 inches of 
spices sitting on the bottom before you shake.  If it is allowed to sit 
for more than a week, you may notice that it is getting stronger. When 
this happens, add more vinegar.  If this sits for a month, you may need 
to cut it in half.  As the spices sit, they become more prevalent. 



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