Bourbon Marinade Recipes

Steps:

• Combine all ingredients in a small bowl.
• Mix well and refrigerate.

Steps:

• Combine all the ingredients in a bowl. Place your meat in a zip top bag and pour into the bag. Zip up and refrigerate overnight, turning the bag every so often.
• Heat the grill to med-high heat and grill as usual. Remove the meat and discard the marinade. Cook as usual.

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill.
• Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes.
• Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

Steps:

• To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.
• Preheat 1 side of a grill to high heat.
• To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.
• To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.
• For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.
• Mix all the ingredients together.

Steps:

• Marinate the steaks or pork in the above mixture for 4-6 hours. Grill or broil to desired doneness.

Steps:

• In bowl, stir together brown sugar, mustard, bourbon, soy sauce, Worcestershire sauce, and green onion.
• Use marinade to marinate shrimp or scallops, covered, at room temperature for 1 hour, or beef, chicken, or pork, covered and chilled overnight.
• Baste shellfish or meat with marinade as it is grilled.

Steps:

• Stir together the first 4 ingredients in a sahllow dish. Add salmon, gently turning to coat, and let stand for 10 minutes. Place salmon on a lightly greased aluminum foil-lined broiler pan, reserving marinade. Sprinkle evenly with salt and pepper. Pour marinade over salmon.
• Broil 5 inches from heat for 8-10 minutes or until fish flakes with a fork.

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

Steps:

• Mix all the ingredients, except the meat, in a bowl.
• Place the meat in a shallow baking dish or tupperware container.
• Add what ever meat you are using to the marinate, cover and refrigerate overnight.
• Make sure that all the meat is soaking in the marinate.
• Preheat oven to 325 degrees.
• Bring the contents of the dish to room temperature before cooking.
• Bake for 1 hour if using chicken.
• Bake for 1 1/2 hours if using pork chips.
• Turn meat over half way thru the cooking time.
• Remove the meat from the baking dish and keep warm.
• Strain the marinate into a bowl.
• In a sauce pan simmer over a medium flame to reduce it by half.
• Once reduced, remove from the heat and stir in 1 tablespoon of butter to make the sauce creamy.
• Serve with the meat.

Steps:

• Whisk all ingredients together in a medium bowl.