Best Bourbon for a Marinade

[jcg9779]

I know that bourbon can make a great marinade - I love a good bourbon marinated steak, and have a great pork tenderloin recipe that calls for bourbon. Typically, I've always gone with a cheap bourbon, usually 80 proof (not on purpose...it's just cheaper) - EW Black, JBW, etc. Would a higher proof or better quality bourbon make a better marinade?

They say that if you use wine in a recipe you should use the same quality of wine that you would drink....does the same thing go for bourbon?

[wadewood]

They say that if you use wine in a recipe you should use the same quality of wine that you would drink....does the same thing go for bourbon?

[callmeox]

I know that bourbon can make a great marinade - I love a good bourbon marinated steak, and have a great pork tenderloin recipe that calls for bourbon. Typically, I've always gone with a cheap bourbon, usually 80 proof (not on purpose...it's just cheaper) - EW Black, JBW, etc. Would a higher proof or better quality bourbon make a better marinade?

They say that if you use wine in a recipe you should use the same quality of wine that you would drink....does the same thing go for bourbon?

Does that recommendation come form the same marketing firm who gave us the three months salary rule for engagement rings? :grin:

[TNbourbon]

...Typically, I've always gone with a cheap bourbon, usually 80 proof (not on purpose...it's just cheaper) - EW Black, JBW, etc. Would a higher proof or better quality bourbon make a better marinade?..

[BMartin42]

I have found the cheap bourbons do just fine in a marinade. I tend to pour a "top shelfer" while standing over the grill though.

[Stu]

I use cheap bourbons, however TomH''s bananas foster with GTS is converting me.

[cigarnv]

I like to use inexpensive but decent bourbon's(EW BIB is a favorite) for marinades and higher end bourbon where it is a key flavoring ingredient in a recipe..

[MissinER101]

I have been using Four Roses Yellow, Buffalo Trace, WL Weller and an Old Grand-Dad BIB from early 80s in several recipes and have enjoyed them all. I don't use cheap bourbons but not top shelf either.

Here is one I have done several times and the wife and I both love it

Bourbon Mustard Marinated Pork Chops

1/2 cup bourbon

1/4 cup brown sugar

1/2 cup vegetable oil

1/2 cup spicy brown mustard (most any kind of mustard will work)

1/2 tsp. garlic powder

1 oz. Worcestershire sauce

1 splash hot sauce

2 green onions, chopped

8 boneless pork chops (loin chops) 3/4-1″ thick (use thinner chops if you want to use them for sandwiches like I did)

Combine all ingredients, except pork chops, in a large, 1 gallon zip lock bag and mix until sugar is dissolved. Add pork chops, seal and allow to marinate overnight. Prepare your grill for direct grilling over medium high heat. Remove chops from marinade and lightly blot dry. Season with a little salt and pepper and grill to desired doneness. I usually like my pork just slightly pink in the center so cook to about 150°F. Make sure to flip often as the sugar in the marinade has a tendency to burn. It should take about 8-10 minutes to cook.

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I also use the following with a beef eye of round roast, inject and marinade in a zip top bag, just before the roast is done put marinade in a sauce pan and reduce and pour over the roast slices

Beef Tenderloin With Bourbon

Ingredients:

• 1 cup good bourbon

• 1 cup brown sugar

• 2/3 cup soy sauce

• 1 cup chopped cilantro

• 1/2 cup lemon juice

• 1 tablespoon plus 1 teaspoon Worcestershire sauce

• 2 cups water

• 1 teaspoon dried leaf thyme

• 1 beef tenderloin, about 5 pounds, trimmed

Preparation:

Combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Fold the tail end of the beef back underneath itself so that it is an even thickness. Secure with cooking twine and place in a nonreactive dish or pan. Pour marinade over tenderloin, cover, and refrigerate for 6 to 10 hours. Turn meat from time to time to keep it coated with marinade. Preheat oven to 400°.

Roast, uncovered, basting occasionally, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium.

Serves 8 to 10.

[spy247]

Thanks Missin will give these a go.

BTW I generally use mid price bourbons for my marinades.