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Steak & Ale Marinade #2

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1 quart Soy Sauce
2 cups Red Wine Vinegar
4 1/2 teaspoons Garlic Powder
1 1/4 quarts Sherry Cooking Wine
3 cups Sugar
3 quarts Unsweetened Pineapple Juice

The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or 48 steaks. The second recipe is the reduced version we make for 12 chickens. Mix together well. Allow meat to marinate a minimum of 24 hours and a maximum of 48. If holding the meat longer than 48 hours, pour off the marinade. This recipe is for 12 chicken breasts. 1 c Soy Sauce 1 c Sherry Cooking Wine 1/2 c Red Wine Vinegar 3/4 c Sugar 1 ts Garlic Powder 3 cs Unsweetened Pineapple Juice FROM: ROBERT HOFFMAN (SWNP80A) Posted to the AZstarnet BBQ Mailing List by RockMc@aol.com on Jun 1, 1998. - - - - - - - - - - - - - - - - - -

Yield: 48 servings

Preparation Time: 0:00


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