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|  | |  | | | Chiavetta's Barbecue Marinade - 32 oz | | | | | | | |
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| | | SKU:
20477114890943 | | Availability:
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| | Features | No MSG/No GlutenSuperior for tendorizing and flavoring.No refigeration required
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| | Description | Excellent with beef, poultry, lamb, pork, fish, and vegetables on the grill or in your oven.
The best grilling is done over charcoal. Marinate meat items in sauce for 30 minutes or more before grilling. Baste each time grilled meat is turned. After grilling, place barbequed items in a pan, baste with sauce, cover pan tightly, and allow sauce flavor to steam into food for 10 - 15 minutes...then enjoy. | |
| | Product Details | | Package Length: | 7.8 inches | | Package Width: | 4.1 inches | | Package Height: | 4.0 inches | | Package Weight: | 2.45 pounds | | Average Customer Rating: |  based on 6 reviews |
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| | Customer Reviews | Average Customer Review: ( 6 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
 Simply The Best Feb 28, 2012
By Stickman
Chiavetta's Barbecue Marinade is magic in a bottle. Follow the directions for the most juicy delicious chicken you've ever had. Even bone in half chicken breasts which can be a real challenge to cook without becoming dry and tough come out moist and tender. The aroma coming off the grill will have everybody salivating like Pavlov's dogs. Don't worry about the shipping costs, it's still cheaper than flying to Buffalo.
1 of 2 found the following review helpful:
The best all purpose marinade in the known universe. Jan 17, 2011
By Ghenghis
Chiavetta's is legendary in the Buffalo area. Their entire line of sauces and salad dressings
are top notch, but this apple cider based marinade is pure magic.
This stuff has transformative power. I've even used it on steak and the results were amazing,
but its best on chicken and pork (chops, ribs, and particularly tenderloin). Use it sparingly
and don't overmarinate, you'll be very happy with the results. A bottle of this stuff should
last you a long time, or maybe not cause its addictive.
This is how Chiavetta's Catering makes chicken: You shake the bottle to mix its combination of
vinegar, salt, secret spices, and garlic then marinate uncooked chicken in it for at least 30
minutes before grilling the chicken over charcoal. During the grilling, you continue to baste
the chicken with the marinade, then remove the chicken, place it in a pan, baste it again, cover
it and let the sauce steam into the meat for 10 or 15 minutes.
Simple enough, right? The biggest tribute to this stuff are the number of copycat recipes on
the web. Glad to see the company has expanded their distribution, oddly not down to Florida
yet cause there's a lot of New Yorkers down here. Please note, this is a marinade, not a sauce
so no pouring this on the finished product, its too strong. Enjoy!
1 of 2 found the following review helpful:
Nostalgia from California Sep 09, 2010
By Beth Baron
I grew up on this stuff. I have been living in California for the last 15 years and just recently ordered a bottle of this marinade.
I have to tell you, the smell is intoxicating. It is a little overwhelming if you don't do it right. Basically that means you will marinade the meat and lightly baste the meat when you grill it.
It's SO worth it and delicious and reminds me of being a kid again. It's also GREAT on vegetables. Lightly baste an ear of corn when you put it on the grill. Fantastic!
1 of 2 found the following review helpful:
Great marinade!! Jul 21, 2010
By Susan S
I've been using this marinade for several years now, and I just love it. It adds a flavor boost to chicken and pork, without being overwhelming.
0 of 1 found the following review helpful:
Favorite Oct 09, 2011
By Amber Hammonds
I grew up in WNY, but moved south at a young age. My parents would travel to WNY every year to visit family, and stock up on our favorites, this being one of them. I have used this marinade on all types of meats, and every one has turned out fantastic. My children prefer this to regular bbq sauce, my husband loves it, and even my in-laws enjoy it, asking for it at every cook out we have. I find that marinading my meat for 3-4 hours gives it just the right amount of flavor without the overpowering vinegar taste. If you prefer the vinegar taste as I do, add a teaspon full to your plate after its cooked.
See all 6 customer reviews on Amazon.com
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