Chef Ashbell's Bourbon Marinade

This looks like a good recipe from the Chef.

Here is his recipe and comments.
Enjoy !!!



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 cup of good Bourbon
2 table spoons olive oil
2 cloves garlic crushed
1 cup of apple juice
1/4 cup of low sodium soy sauce
1/2 cup of 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. (see note)

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


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.


Note: I have no idea what that word means.


Macdaddy