Make Your Meats Tastier

Good foods start with a chile warm up!

Mix all ingredients together in a shallow bowl. Soak meat (use burnout blend with beef or pork, a milder chile powder for chicken or fish) in the solution for about 30 minutes to 2 hours prior to grilling. Brush on the remaining sauce while grilling.

Tearing Ducky Marinade

4 Oz. Teriyaki Sauce
1 Tbl Sesame Oil
1 Tbl Soy Sauce
1 Tbl Garlic Salt
1 Habenero (seeded and minced)
1 Tsp brown sugar
1 Tsp Sweet Paprika

Grand Marnier Marinade

8 Oz. Grand Marnier
1 Tbl Worcestershire Sauce
1 Tbl Corn Starch
1 Tsp Burnout Blend

Mighty Meat Magyar Marinade

8 Oz. Bull's Blood wine 1 Tbl Finely ground Burnout Blend 1 Tbl Corn Starch 4 Cloves of Garlic

Peel and crush the garlic cloves. Mix with all ingredients in a shallow bowl. Soak meat at least 1 hour keeping the bowl covered and in the refrigerator.

You may want to drink the remaining wine with your meal!

Swamp Water

2 cups of apple cider vinegar (brown)
2 cups rhine white wine or 1 cup water and 1 can beer (any kind)
healthy portion of worchestire sauce (a few shakes)
salt and pepper, garlic salt and parsley to taste
2 cups of brown sugar
1 Heaping Tbl Baking Soda

Mix all ingredients except the baking soda together in a large bowl. Place tip roast in bowl and let it marinate for at least 10 minutes per pound of meat. Place meat on spit, carefully add the baking soda (very slowly) to the marinate and then baste the meat.

This is a double receipe, take it and play with it. It works very well for beef, elk, venison, and pork.