My parents have been making a very similar marinade as long as I can remember, and you're right - it's wonderfu! My family's version adds about 4TB of brown sugar and 1/2 tsp of dry mustard - otherwise, it's identical. The brown sugar makes for nice carmelization when the meat is grilled or broiled. We also usually use fresh garlic, but the nice thing about this recipe is it's pretty forgiving. Thanks for posting!

Reviewed On: Jun. 17, 2009

This was a HUGE hit at my New Year's gathering. I used peach sherbet instead of nectar and peach schnapps (that's what my grocery had available) but it still came out great. Thanks - this one's a keeper!

Reviewed On: Jan. 2, 2009