Try this Bourbon Marinating or Basting Sauce recipe, or contribute your own.
Suggest a better descriptionPlace the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using. This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. Its NOT a table sauce, but works best when cooked into the meat. Best with pork or beef. Makes about 2 cups. Recipe by: Edward Beatty Posted to bbq-digest by PhantomBBQ@aol.com on Aug 18, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (879g) | ||
Recipe Makes: 1 servings | ||
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Calories: 804 | ||
Calories from Fat: 306 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 24.3mg | 7 % | |
Sodium 2981.1mg | 103 % | |
Potassium 3500.2mg | 92 % | |
Total Carbohydrate 90g | 26 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 71g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 804
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