John Willingham's World Champion Dip'n BBQ Baste is a recipe developed while he was working in Washington D.C. during the early 1970's. While in D.C. John Willingham frequented Trader Vic's Steakhouse where he fell in love with the flavor of their steaks and the marinade they used in the restaurant. He set out to replicate it and this was his result.
You can use as a marinade-baste, dip, finishing or dipping sauce for all cuts of game and domestic beef, pork, lamb, fish or fowl. Whether the meat is BBQ'd, grilled, baked, broiled, smoked, roasted or fried, John Willingham's World Champion Dip'n BBQ marinade makes everything better! For those with a burning desire, add Hot Stuff rub and spice up this BBQ marinade.
Cider Vinegar, water, salt, soy sauce powder (soy sauce, wheat soybeans, salt, maltodextrin) Contains less than 2% of the following, sugar, sodium diacetrate, corn starch, monosodium glutamate, dextrose, spices, onion, garlic, caramel color, tomato, malice acid, citric acid, torula yeast, guar gum, natural and artificial flavors.