Benny’s Bourbon BBQ Marinade
Benny’s Bourbon BBQ Marinade
For the most tender steak you’ve ever tasted, marinade overnight if you’re able. I have tried this with steak and with chicken and it’d work equally well with any meat to give that sticky, unctuous, smokey flavour. There are tips below to substitute the alcohol if you prefer, but once you have the basic recipe, you can tweak it to suit your own taste buds!
Be sure to take your steak out of the fridge an hour or so before cooking so that it’s at room temperature. Particularly important if you like your meat cooked rare, to ensure the meat is not cold in the centre.
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Ingredients
(makes enough for 2–4 steaks):
2 tbsp bourbon (or apple juice if you’re alcohol-free)
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp olive oil
Pinch of black pepper
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Method:
Chuck it all in a jam jar, pop the lid on, and shake like you’re mixing a cocktail.
Pour over steaks, chicken, or veg and marinate for at least 30 mins (overnight if you’ve got the time and fridge space).
BBQ for best results, until charred, sticky and irresistible. You can fry or oven cook but make sure you baste often to maximise the flavour
Mop up the juices with crusty bread and a smug grin.
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Helen’s Handy Tips:
Double the batch and keep it in a jar for a few days in the fridge.
Works brilliantly on corn on the cob, ribs or mushrooms too!
No bourbon? Try a glug of maple syrup + a splash of vinegar for the twang.
