I used a Australian sour mash bourbon and made a marinade.I want to pair it with hassleback potatoes and bacon wrapped asparagus and garlic bread. What do yall think? by Kilroy_420 4 Comments gator_mckluskie 4 weeks ago try salting it the night before for a drine, pat it dry before cooking and use a weight on top. you’ll get a much better sear then the_p0ssum 4 weeks ago I would suggest substituting kosher salt for iodized. Even (and maybe especially) in a marinade, that’s going to transfer ***a lot*** of saltiness.Otherwise, the idea of using whiskey/bourbon as the marinade liquid is interesting. thingbob 4 weeks ago Excellent marinade idea but Henry McKenna bourbon is from Kentucky, USA as far as I know. The man himself was born in Ireland. guacamolebath 4 weeks ago Why would you marinade a rib eye 🤦🏻♂️
gator_mckluskie 4 weeks ago try salting it the night before for a drine, pat it dry before cooking and use a weight on top. you’ll get a much better sear then
the_p0ssum 4 weeks ago I would suggest substituting kosher salt for iodized. Even (and maybe especially) in a marinade, that’s going to transfer ***a lot*** of saltiness.Otherwise, the idea of using whiskey/bourbon as the marinade liquid is interesting.
thingbob 4 weeks ago Excellent marinade idea but Henry McKenna bourbon is from Kentucky, USA as far as I know. The man himself was born in Ireland.
4 Comments
try salting it the night before for a drine, pat it dry before cooking and use a weight on top. you’ll get a much better sear then
I would suggest substituting kosher salt for iodized. Even (and maybe especially) in a marinade, that’s going to transfer ***a lot*** of saltiness.
Otherwise, the idea of using whiskey/bourbon as the marinade liquid is interesting.
Excellent marinade idea but Henry McKenna bourbon is from Kentucky, USA as far as I know. The man himself was born in Ireland.
Why would you marinade a rib eye 🤦🏻♂️