Balsamic BBQ Sauce:
1 cup balsamic vinegar
¾ cup ketchup
1/3 cup brown sugar
2 garlic cloves, minced
1 Tbl. Worchestershire sauce
1 Tbl. Dijon mustard
½ tsp. Montreal Steak Seasoning
4 pieces steak or 4 pieces chicken (For the steak ask your butcher for a very tender cooking piece of meat. It's better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulant piece of this heavenly marinated steak, than a bunch that is tough and chewy.)
To marinate meat, I cut into pieces, or you can leave the meat whole. Place into a zip lock baggiePour just enough marinade to coat well. I used approximately 1/4 cup per pound of meat.Squish the meat and marinade around to cover completely.
*Safety Tips for handling chicken:
- Keep meat cold
- After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution. Use the cleaner on counter, sink and other surfaces also.
- After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.
- Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.
- Cook chicken thoroughly using a digital thermometer.
CLICK HERE FOR A SAVORY HONEY MARINADE
CLICK HERE FOR A HURRY-UP MARINADE
Carrie's recipe, Copyright Carrie Groneman, A Mother's Shadow, 2014
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