Try this Reds Basting Sauce recipe, or contribute your own.
Suggest a better descriptionMelt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm, adding beer and oil as needed. By the way, youll notice that there are no tomatoes, ketchup, or sugar in this recipel. All of these things caramelize and burn quickly, giving the meat a nasty taste. Recipe By : Chile Pepper Magazine - Sep/Oct 1990 From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2620 | ||
Calories from Fat: 2620 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 294.3g | 392 % | |
Saturated Fat 159g | 795 % | |
Monounsaturated Fat 94.3g | ||
Polyunsanturated Fat 23.1g | ||
Cholesterol 650.1mg | 200 % | |
Sodium 1879.7mg | 65 % | |
Potassium 227.5mg | 6 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.9g | ||
Protein 3.1g | 4 % | |
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: 2620
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