Calypso Rum Pineapple Ginger And Brown Sugar Marinade Glaze
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!)!
Steps
Mix all the ingredients together , store in a clean bottle or jam jar and allow to blend for at least 24 hours.
Marinade your choice of meat or poultry in the marinade / glaze for at least 4 hours - but preferably 24 hours.
Cook over a barbeque basting well - and reserve a little of the marinade / glaze to dribble over the top of the cooked meat / poultry.
Ingredients
fresh gingerroot, garlic cloves, brown sugar, sunflower oil, allspice, dark rum, pineapple juice, lime, juice and zest of