Chef Ashbell's Bourbon Sauce

Print

Rating:

(0 votes) 0 0

This is a great marinade and basting sauce for chicken, turkey, and pork. The longer you marinade the meat, the better. Bourbon is usually filtered through charcoal and it complements grilled meats. Use half the marinade for your meat, and the other half for a dipping sauce after the meat is done.

Ingredients

1 C. good Bourbon
2 Tbs. olive oil
2 cloves garlic, crushed
1/2 C. apple juice
1/4 C. low sodium soy sauce
1/2 C. honey or brown sugar
Salt and black pepper to taste

Directions

Mix all ingredients in a bowl. This is enough marinade for 2 chickens (cut up) or for one 13-lb. turkey. I like to use a large baggie for marinades, because it is easier to turn over to allow all the meat to macerate. Use a bowl or shallow dish if you have to. Make sure you turn the meat fairly often. With this marinade, let meats sit for at least 6 hours in the fridge, overnight is best.

Grilling Tips: When grilling, always cook meat over indirect coals. Bank the heat on one side of the grill, and cook on the other. This will avoid grease fires and charred uncooked meats. Brush meats frequently with the marinade, it really soaks into the meat