Reviewed: Feb. 9, 2012

Tastes amazing off the grill! Marinaded rib eyes for about 20 hours in Zsip-Loc bag with this, kneading occasionally to prevent the brown sugar from settling too much. Seared the steaks over flaming coals while continuing to baste with this marinade, then moved the steaks to the 'cool' side of the grill and continued to baste them while grilling to an almost-perfect medium-rare. Served with a fairly dry Cab Sav and some honey-butter flaked biscuits, this is a phenomenal marinade.

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Reviewer:

Danimation

Reviewed: Jan. 22, 2012

My 24 year old and I loved it, My 17 year did not. I put 1 cup of Bourbon and will put 3/4 cup next time, 1/2 cup brown sugar, Worcestershire sauce, teriyaki sauce, garlic powder, salt and pepper. I do not usually marinate steaks, this was a delightful change, served with rice and green salad.

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Reviewer:

love2eat

Reviewed: Oct. 25, 2011

Sorry.. not good at all

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Reviewer:

Christina Cutsinger

Cooking Level: Expert

Home Town: Fowlerville, Michigan, USA

Living In: Grand Blanc, Michigan, USA

Reviewed: May 23, 2011

very good, but it's right on the cusp of being incredible. i only used 2 cups of burbon and 3/4 cup of sugar, and it came out a bit sweet. I think a pinch or two of salt will kick this up to the next level. I really can't wait. :D

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Reviewer:

bjmack

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Reviewed: Mar. 31, 2011

Way too sweet, and I cut way back on the brown sugar. I added minced garlic to give it another layer of flavor

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Reviewer:

Barb

Reviewed: Mar. 21, 2011

Not very good.

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Reviewer:

jhannawalt

Reviewed: Mar. 18, 2011

Sadly, this recipe suffers from 2 out of its 3 ingredients. Bourbon in this quantity is uber-overpowering, and so much sugar that the taste is downright cloying. At the price of meat now days, it's a sin to waste it. The fumes were fit to bowl you over, even after cooking, and it was so sweet, it made our teeth ache. Not an auspicious combination. I tried to salvage it by reducing the leftover marinade somewhat to burn off the alcohol, then adding a cup of beef broth into which I mixed 1-1/2 Tb cornstarch. Added the juice of half a lemon to try to cut the relentless sweetness. It was a marginally better, but despite these measures, the still-megawatt sweetness just ruined it.

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Nov. 26, 2010

I tried this recipe twice, the first time was absolutely fantastic, but my wife didn't want to try it, so the next time i made it for both of us and it was WAY too sweet and neither of us liked it. I'm not sure what I did differently, but there is some promise there. Maybe I will try it again.

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Reviewer:

ChefBigJoe

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Nov. 8, 2010

We like it and will make it again. I use far less Bourbon though. Use a high quality Bourbon.

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Reviewer:

RobinB

Reviewed: Mar. 21, 2010

Not bad. I also, like everyone, cut the whiskey down dramatically. I tasted almost buttery - nice - maybe some mushrooms ina reduced sauce would be great with it!

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