Barbado Baste

Name: Barbado Baste
Yield: Makes 1 gallon
Ingredients: 3 12-ounce cans dark beer; 3 3/4 cups apple cider vinegar; 3 3/4 cups distilled white vinegar; 3 cups (6 sticks) butter; 1 1/2 cups Worcestershire sauce; 3/4 cup soy sauce; 1/4 cup fresh lemon juice; 9 tablespoons chili powder; 6 tablespoons salt; 3 tablespoons sugar; 2 tablespoons black pepper; 2 tablespoons dry mustard; 2 tablespoons paprika; 1 tablespoon ground cumin

December 9, 2011

Barbado is Spanish for goat, but don’t be misled by the name; Barbado Baste is an all-purpose baste that is especially good on poultry, pork, beef and, of course, goat. Barbado Baste works on three fronts: as a flavorizer, moisturizer, and tenderizer. The flavors are intense but give the meat a deep caramelized and slightly tangy taste. Goat meat is especially lean and the liquid baste provides moisture while the butter helps protect the exposed meat from drying out. Vinegar and lemon juice add just enough acid to the mixture to help break down the tough muscles and tenderize the meat.

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