Best 5 Pride Of Deer Camp Barbecue Sauce Marinade Recipes

In the culinary world, the pursuit of creating the ultimate barbecue sauce marinade is an art form that has captivated taste buds for generations. Whether you're a weekend griller, a backyard barbecue enthusiast, or a seasoned chef, the quest for the perfect marinade that transforms your meats into succulent, flavorful masterpieces is an endeavor worth embarking on. With an array of ingredients and techniques at your disposal, the possibilities are endless. Discover the secrets to crafting the perfect "Pride of the Deer Camp" barbecue sauce marinade, a symphony of flavors that will elevate your grilling game to new heights.

Here are our top 5 tried and tested recipes!

ZESTY BARBEQUE MARINADE

Zesty Barbeque Marinade image

This zesty marinade is fit for any barbeque. It leaves meat tender and extra juicy with a little kick after each bite. Whiskey and habanero sauce create a little spark that's hard to extinguish. For a little sweetness, add 2 tablespoons molasses to the mixture.

Provided by Block

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 20

Number Of Ingredients 15

Ingredients

1 cup barbeque sauce
½ cup steak sauce
½ (12 fluid ounce) can or bottle beer
½ cup bourbon whiskey
3 tablespoons Worcestershire sauce
2 tablespoons crushed garlic
2 tablespoons seasoned salt
2 tablespoons ground black pepper
2 tablespoons dried minced onion
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons habanero hot sauce
3 teaspoons curry powder
2 tablespoons red pepper flakes
2 tablespoons brown sugar

Steps:

In a large bowl, mix together the barbeque sauce, steak sauce, beer, bourbon whiskey, Worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar.
Cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade. Place desired meat in the dish, and cover with remaining mixture. Cover, and marinate in the refrigerator at least 6 hours before grilling as desired.

Nutrition Facts : Calories 58.8 calories, Carbohydrate 9.8 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 567.6 mg, Sugar 5.1 g

PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE

Pride of Deer Camp Barbecue Sauce-Marinade image

If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.

Provided by Bone Man

Categories Sauces

Time 40m

Yield 8 quarts

Number Of Ingredients 10

Ingredients

2 quarts water
1 1/2 cups brown sugar
1 1/2 cups Worcestershire sauce (prefer L&P)
1 1/2 cups prepared yellow mustard
1 quart catsup (I use Red Gold)
1/2 cup freshly milled black peppercorns
1/2 cup red pepper flakes (you can adjust this to taste)
3 quarts red wine vinegar
1 quart dry white wine (non-sweet ( make sure it's a quart)
1/2 cup salt

Steps:

Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
I store mine in gallon jugs in the refrigerator.
For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.

BLAZING BBQ SAUCE OR MARINADE

Blazing BBQ Sauce or Marinade image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup soy sauce
1/2 cup Worcestershire sauce
1 cup extra-virgin olive oil
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons salt
1/3 cup lemon juice
1/4 teaspoon cayenne pepper
1/2 cup wine vinegar
3/4 cup brown sugar
2 tablespoons dry mustard
6 chicken breasts

Steps:

Combine all ingredients except chicken breasts. Add chicken breasts to marinade mixture and marinate chicken breasts in the refrigerator for 2 to 4 hours before grilling.
Preheat grill. Place chicken breasts on the grill and cook until chicken is opaque in center, flipping twice during cooking, about 15 minutes total.

DEER CAMP BBQ SAUCE VARIANT RECIPE

Deer Camp BBQ sauce variant Recipe image

Provided by á-44003

Number Of Ingredients 10

Ingredients

1-1/2 cups dark brown sugar
1-1/2 cups Worcestershire sauce
1-1/2 cups prepared mustard
1 quart ketchup
1/2 cup freshly ground black pepper
1/2 cup crushed red pepper flakes (or a little less if you do not like a spicy hot sauce)
3 quarts red wine vinegar
2 quarts water
1 quart white wine
1-1/2 cups salt

Steps:

Place brown sugar, Worcestershire sauce, mustard, ketchup, pepper, pepper flakes, wine vinegar, water, wine, and salt in a 12-quart stainless steel pot and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes. Store, covered, in glass canning jars in the refrigerator. Note: Suggested uses include a marinade sauce and a barbecue sauce. Also good in Bloody Marys.

MOM'S VENISON BARBEQUE SAUCE

Mom's Venison Barbeque Sauce image

We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.

Provided by BK

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup butter
1 small onion, minced
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste
4 (4 ounce) venison steaks
2 teaspoons cornstarch
1 tablespoon water

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 31 g, Cholesterol 110 mg, Fat 14.3 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 963.2 mg, Sugar 25.5 g

Tips for Making the Best Barbecue Sauce and Marinade:

Use fresh ingredients: The fresher the ingredients, the better the flavor of your barbecue sauce or marinade will be.
Experiment with different types of vinegar: There are many different types of vinegar that can be used in barbecue sauce, such as apple cider vinegar, white vinegar, and red wine vinegar. Each type of vinegar will impart a slightly different flavor to the sauce.
Add some sweetness: A little bit of sweetness can help to balance out the acidity of the vinegar and create a more well-rounded flavor. Brown sugar, honey, and molasses are all popular sweeteners used in barbecue sauce.
Don't be afraid to add some heat: If you like spicy food, you can add some cayenne pepper, chili powder, or sriracha sauce to your barbecue sauce or marinade. Just be sure to start with a small amount and add more to taste.
Let the flavors meld: The longer you let your barbecue sauce or marinade sit, the more time the flavors will have to meld together. Ideally, you should let the sauce or marinade sit for at least 24 hours before using it.

Conclusion:

Barbecue sauce and marinade are two essential ingredients for any backyard cookout. By following the tips above, you can make your own delicious barbecue sauce or marinade that will impress your friends and family. So fire up the grill and get cooking!

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