I am one of four charter members of the Albemarle Steak Society. We grill every wednesday at midnight. Members rotate grilling by week, and this week happens to be mine. One of the stipulations is that your steak has to be better than last week's. I have to one-up ribeyes with a garlic sage rub that turned out incredibly succulent.
My plan is to grill bourbon marinated steaks over charcoal with hickory chunks. I have read on this board and some other sites that sugar marinated steaks may end up with a bitter taste from the sugar burning. All the bourbon recipes I have read include brown or refined sugar.
I don't want to risk a disappointment, has anyone used a similar recipe? Should I worry about the sugar burning? What cut of meat would you recommend with this recipe? Any other recommendations/advice?
Oh, and hello to everyone on the board, this is my first post. Thanks in advance for the help!