John Myers
Ingredients for 4 servings:
- 1 kg meat for grilling
- 300 ml tomato ketchup, sweet
- 5 tbsp Balsamic vinegar, dark
- 4 tbsp sweet mustard
- 8 tbsp brown sugar
- 2 cloves garlic
- 1 dashes Tabasco
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 35 minutes
Goes well with almost any grilled meat
Mix all the ingredients for the marinade. In a suitable container, alternate layers of marinade and meat. You have to start with the marinade so that the meat at the bottom gets some of it. Pour the remaining marinade over the meat and then lift each layer one by one, e.g. with a knife or spatula, to ensure the sauce is evenly distributed. It’s best to leave it covered in the fridge for 12 hours. 4-6 hours is also enough, but the flavor develops better that way. Grill the meat. The meat should slowly turn a dark color. Not black, that’s too much, but it does have to be dark; that’s the sugar caramelizing.
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