Number Of Ingredients 10 Steps:
Combine all ingredients together in a container, (I use a quart Mason jar so I can shake it up), mix well. Marinate meat of choice for a minimum of 4 hours. 24 hours is optimal. Grilling is the preferred method of preparation, however pan-searing or oven-roasting will work out fine.
Time 40m Yield 2 cups Number Of Ingredients 11 Steps:
Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.
Time 15m Yield 24 Number Of Ingredients 10 Steps:
Gather the ingredients. Combine the ketchup, brown sugar, cider vinegar, pineapple juice, bourbon, molasses, Worcestershire sauce, hot sauce, and salt and pepper in a medium saucepan. Bring the mixture to a simmer over medium-low heat. Cook, stirring occasionally, for about 10 minutes, or until the sauce reaches the desired thickness. Remove the pan from the heat and let cool. When cooled, taste and adjust seasoning. Use the sauce right away or store in an airtight container in the refrigerator for up to 3 weeks. Enjoy!
Time P1DT5m Yield 2-4 steaks Number Of Ingredients 7 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.
Time 1h55m Yield 36 hors d’oeuvres Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.
Time 4h40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth. Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it’s marinating. Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling. Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks. When the chicken is done remove it from the pan. Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes).
Time 5m Yield 12 Number Of Ingredients 8 Steps:
In a glass or ceramic bowl, stir together the bourbon, pineapple juice concentrate, soy sauce, cider vinegar, water, garlic, ginger, and hot pepper sauce. Add desired meat to dish and turn to coat. Marinate in the refrigerator before grilling as desired. Discard marinade after using.n
Time 5m Yield 12 Number Of Ingredients 8 Steps:
In a glass or ceramic bowl, stir together the bourbon, pineapple juice concentrate, soy sauce, cider vinegar, water, garlic, ginger, and hot pepper sauce. Add desired meat to dish and turn to coat. Marinate in the refrigerator before grilling as desired. Discard marinade after using.n
