When outdoor enthusiast Kokanee Quinn was handed a worn purple index card titled Barb’s Marinade, it came with the best kind of endorsement. Sourced from his friend Jessica J., whose father is an avid hunter and fisherman, the concoction had long been a staple in their household. As Jessica put it, the family favorite is “great on anything, especially venison.”
The handwritten card holds a deceptively simple foundation:
- 16 oz. 7-Up (or any clear soda, like Sprite or Mountain Dew)
- 1/2 cup Brown sugar
- 1/4 to 1/3 cup Soy sauce
- 4–5 cloves Minced garlic
The basic preparation couldn’t be simpler: combine the ingredients, submerge your cut of meat, cover, let it marinate, and then cook or throw it straight onto the grill. The bottom of the card notes that it works wonders on everything from thinly sliced sirloin tip (sliced 1/8-inch) to hearty pork chops and pork roast.
Yet, as with all truly great family recipes, the handwritten card is merely “a starting point.” The real magic comes with the personal touches passed down through kitchen lore. Jessica passed along a key family rule of thumb: mom always puts in extra of everything—more rich brown sugar, an extra splash of savory soy sauce, and plenty of extra pungent garlic—keeping only the soda measurement true to form. The effervescence and acidity of the citrus soda tenderize wild game and lean meats quickly, while the caramelizing sugar and soy create a deep, savory crust over open flame.
Armed with Barb’s tried-and-true formula, Kokanee Quinn walked away with more than just a quick dinner solution—he gained an essential, adaptable secret weapon for the grill, ready for whatever game or catch comes through the door next.
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