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Iron Chef recommends alcohol-based marinades for BBQ food

22/09/2010 Masaharu Morimoto recommends using alcohol-based marinades when BBQing food.

According to the chef, who appears on the Food Network's Iron Chef America, rum, tequila and other liquors are all suitable for making food taste great.

Mr Morimoto recently demonstrated this technique at his new restaurant on the Napa riverfront in California.

Executive chef of Hill Country Barbecue Market and Hill Country Chicken, Elizabeth Karmeil, also recommends never marinating meat with something you would not drink.

"I cook a lot with booze. It makes everything taste better and really gives food a fabulous depth of flavour," she told the news provider.

"Food is so much about fun and who wouldn't want a tequila sunrise marinated chicken, right? And so many of the flavours in a tequila sunrise cocktail are the same flavours that we would use in, for example, a marinade.”

Bobby Fluegel, head brewer, manager and chef at Barley Creek in Tannersville, Pennsylvannia, uses sweet beer for marinating steaks for five to six hours before cooking.ADNFCR-3488-ID-800077100-ADNFCR

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