Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze |
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Prep Time: 5 Minutes Cook Time: 1440 Minutes |
Ready In: 1445 Minutes Servings: 6 |
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An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!) Ingredients:
2 inches fresh gingerroot, peeled and grated |
3 garlic cloves, peeled & crushed |
3 tablespoons brown sugar, such as muscovado |
2 tablespoons sunflower oil |
1/4 teaspoon allspice |
3 tablespoons dark rum |
3 tablespoons pineapple juice |
1 lime, juice and zest of, grated |
Directions:
1. Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
2. Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
3. Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
4. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).
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