I have cooked many chickens using beer in the cooking process. Also have made recipes which include beer. I read here to use beer as an overnight marinade for baby backs and have a rack cut and marinating now. I plan to rinse in the morning and rub with Gfw's Memphis rub and then follow his 3/1/1.5 which I've done successfully several time before. Now my question...what effect does beer have as a marinade? Flavor? or tenderize the meat/fat content?, or just waste good beer?
L, M, S, Mini