I'm planning on doing a brewing/smoking session this Sunday (Belgian Marmalade Witbier / Brisket) and got to thinking down the road when the wit is ready that it might be a great base for a pork or chicken marinade. Anybody have any insight as to using homebrew in their meat marinades? The witbier will be a relatively classic recipe, with about 50-60% wheat grain, 20-30% 2-row barley. A little crushed coriander. I'm going to substitute orange marmalade for the orange peel/zest, though. Any feedback regarding how well this transfers into the meat would be appreciated. Thanks!
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6/27/08 at 11:39am