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.
Recipe information
Yield
Makes 1 gallon
Ingredients
Preparation
Step 1
In a large nonreactive saucepan, combine all the ingredients and mix well. Place over medium-low heat and simmer until the butter melts. Keep the baste on low heat until ready to use. This baste can be made ahead, refrigerated, and reheated before use. Store refrigerated for up to 2 days.
Cooking Method
Step 2
Stove
