Barbecue marinade for meat and poultry

This was something that was created in order to have a terrific barbecue out in camp, using what was on hand and using the campfire and a grill as the barbecue. The result was so good and mouth watering that it was later used for pork, though this isn’t a red meat. It was also tried at home on a regular barbecue rather than a fire.

The flavor is so fantastic that it has even been used for an ‘oven barbecue’, though it is best as it was originally done: Over an open flame. 

This marinade will even work for poultry. It tenderizes, tastes great and really isn’t hard to make. It is also easy to vary and not very expensive. The best part about it is that not only does it taste great, it also tenderizes the meat that marinates in it.

Ingredients (for two pounds of meat):

1 can of pop (fruit flavored is preferred)
1 8 oz can of tomato sauce
1 small bottle of Hawaiian style teriyaki sauce
1 small onion, finely diced or 1 tbsp onion powder
1 clove garlic, finely chopped or 1 tsp garlic powder or 1 tsp crushed garlic
1/4 cup brown sugar
salt, pepper and herbs to taste (oregano, basil, and thyme are good choices)

Cooking steps:

Mix the pop and sauces in a large bowl, big enough to contain the meat.

Add the spices and brown sugar and blend thoroughly. 

Place the meat in the marinade and stir so it is coated with the sauce. Refrigerate for four hours or more, stirring the meat every half hour or so, to make sure that the flavor has the chance to sink in. Marinating the meat overnight is better than a few hours because there is more time for the flavors to totally since in.

Barbecue over low or medium heat. The sugars in this dish will caramelize easily, so over high heat, the meat may look burned (though it isn’t) long before it is cooked all the way through. The barbecue sauce can be used as a baste as the meat is cooking, too.

Variations:

For variations, a tablespoon of liquid smoke can be added to the marinade prior to mixing to give an addition smoky flavoring. Adding crushed red pepper can make this a sweet meal with a bit of a bite. Crushed pineapple or pineapple juice gives it a Hawaiian taste.

Serving suggestions

Barbecued meat that has been marinated in this sauce tend to go great with side dishes featuring tomatoes, like plain sliced tomatoes, cooked green beans with tomatoes or even tomato soup. Pineapple dishes also tend to be great with this and a pineapple upside down cake can be an exquisite dessert.

This marinade works well with chicken, pork, beef, venison, elk, buffalo, bear, duck, quail, grouse and pheasant. With the birds, it tends to work best if the meat is skinless so the sauce can easily penetrate. The meats should be lean with excess fat trimmed off. Leftover marinade can be frozen for later use, though it is so easy to make that this is seldom necessary.