Moonshine and Sorghum Marinade

Summer is here and that means it's time for grilling. Before you put those steaks on the grill, why not show them some sweet, smokey love with Chef Jeremy's Moonshine and Sorghum Marinade?

I’ve been using renditions of this recipe for about 10 years now.  It is amazing as a marinade for duck and turkey.  Marinate your meats overnight before grilling them on low heat.  No need at all for woodchips, this marinade imparts an amazing smoky flavor to anything.  Use reserve marinade to baste your meat as it cooks.  If you are going to use steak, only marinate for 4 hours and sear over high heat, basting often.  The recipe works best with meats that cook over low heat for long periods of time.


1 1/2 cups Kentucky Sorghum

1 ½ cups Kentucky bourbon (Apple Pie Moonshine if you have some)

3/4 cup Spanish sherry vinegar

8 tablespoons fresh lemon juice

3/4 cup dijon mustard

1 cup tomato sauce

6 cloves garlic, minced

1 Chipotle, minced

3/4 teaspoon cayenne pepper

2 teaspoons peeled and minced ginger

2 teaspoons grated orange zest

1 teaspoon lime zest

½ teaspoon fresh thyme

½ teaspoon allspice

Mix all ingredients together in a mixing bowl and reserve.  Marinate meats for up to 12 hours.