Beertermilk Marinade for Pork and Chicken

04bchopsplatebzloLongtime followers of this here blog thing-y know that I don’t buy buttermilk, I make it; buy adding a tablespoon of white vinegar or lemon juice in a measuring cup, then adding milk to measure one cup, give it all a stir to mix and set it aside to rest for five or ten minutes.

Voilà! Buttermilk.

But, see, this year, I have discovered how very, very good beer is as a marinade for beef, chicken, pork, you name it.

01abeermilkbzloThen, it came to me!


Instead of using vinegar or lemon juice; I could add a heckuva lot of beer to a bit of milk, add some additional seasonings and a bit of cooking oil, and get a fine marinade.

01bchopsmarinadebzloGenius, if I do say so myself.

•1 cup milk
•24 oz beer (not “lite”)
•3/4 cup veggie oil
•2 tsp garlic powder
•2 tsp Chipotle & Roasted Garlic Grill Mates Seasoning (or your fave steak and chop seasoning blend)
•2 tsp parsley flakes
02achopsmarinadedbzlo•1 tsp celery salt
•1 tsp Black & Red pepper blend (or 1/2 tsp each black pepper and Cayenne)
•1 tsp paprika
•2 tbsp Sherry Peppers Sauce*
•2 tsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)

02bchopsgrillbzlo*No Sherry Peppers Sauce? No Problem! Substitute a bit of Worcestershire Sauce and/or mebbe a dab or three of decent sherry.

Whisk all of the ingredients together, then pour over pork chops (or chicken, chicken will work here, too) in a gallon sized zipper bag.

Close the bag, squeezing to push out any extra air, then flip the bag a couple of times to coat the chops well.

Place on a rimmed plate (to catch any drippage) – an eight inch square glass baking dish works a treat here – and stash in the fridge for at least four hours, but, always more better, overnight, giving the bag a flip and mebbe a squeeze whenever you think of it. Remove the chops from the marinade about an hour before you plan on cooking them and discard the marinade.

Tender, juicy, flavorful chops!

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