Clean 1 lb button, cremini or portabello mushrooms by dry brushing.
Set them, stem-side down, on a grill-friendly rack or tray. (Skewers can be used, but make sure to space the mushrooms apart so they can be coated with the marinade.) Brush the mushrooms with HCWT BBQ sauce and grill until tender, approximately 10-15 minutes.
This is an absolute favorite every time they're served!
Make your mama’s meatloaf.
Before cooking baste with HCWT Marinade. Bake according to mama’s recommendations. If more flavor is desired add more sauce once cooked.
4 bone-in, skin-on chicken breasts (preferred)
1 jar HCWT BBQ Marinade
Marinate for 2-8 hours. Place chicken breast skin side up in the pan and baste with sauce before placing into the oven. Cook for 25 minutes at 425 degrees (desired internal temperature of 160).
Mix together the following to make two servings.
Bloody Mary mix - count to twelve as you pour
Vodka - count to six as you pour
2 TBSP HCWT Marinade
Splash of pickle juice
Squeeze of lemon wedge
Line the rim of the glass with Old Bay Seasoning
Sprinkle of fresh ground black pepper
Optional: add olives, whole pickles, lemon slices, bacon, celery
1 full rack of St Louis style ribs
½ c HCWT Marinade
¼ c applesauce
¼ c apple cider vinegar
2 sheets of heavy duty foil
Mix the liquid ingredients. Place ribs on a lg sheet of foil, ensure foil edges fold up to contain the wet ingredients.
Pour the sauce over the ribs. Take a large sheet of foil and cover, pressing together the two sheets of foil to seal. Bake at 375 for 30 min to steam. Remove from foil and place into a shallow pan. Lower to 250 & baste every 5-10 minutes for 45 minutes
Enjoy with your favorite Pinot Noir (we recommend Foursight)
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