Barbocoa, and marinade, south american barbecue
- Preparation: Barbecue
- Course: Marinades Sauces and dressings
- Cuisine: American
- Yield:
Barbocoa, and marinade, south american barbecue ingredients
- Marinade
- 3 T olive oil
- 1 T Lemon juice
- 1 Onion, chopped
- 1 garlic cloves, chopped
- Few crushed peppercorns
- 1 Pinch thyme
- 2 Bay leaves
- 1 T Chopped parsley
- Sauce-
- 7 oz Tomato paste
- 2 1⁄2 t mustard
- 1⁄4 c Brown sugar
- 1 t Salt
- Pinch chili powder
- 1 T worchestershire sause
- 1 Onion, grated
- 2 t Wine vinegar
- 2 t Lemon juice
- 2 T water
- 2 1⁄2 t ketchup
- 1 T Orange or pineapple juice
Cooking Barbocoa, and marinade, south american barbecue
1. Combine all ingredients together for marinade.
2. Add chopped fresh rosemary for lamb or pork.
3. choose good cuts of meat and do not salt with marinade.
4. Add salt prior to cooking.
5. For sauce:make sauce about 5 hours prior to use to marry flavors.
6. Let all sauce ingredients come to a boil in pot. Simmeri a few minutes and let cool completely.
7. either use sauce to brush on meat or may serve sauce on the side separtely.
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