Michael Symon, everyone’s favorite bourbon loving chef, is back to help you pick a good cut of meat to grill. It’s all about the marbling, which is why he says to skip that filet.
The big edge here is the sauce that Symon makes. Why use A1 yet again when you can make your own bourbon sauce? Recipes normally call for just a few tablespoons of booze, but that was a healthy pour of Knob Creek. I’ve never been a “hints of this,” “whisper of that” sort of guy, so a strong bourbon flavor is right up my alley.