GOLDEN VALLEY, Minn. - Many people consider themselves masters on the grill, especially during the summer season whenfolks are cooking outdoors a lot.

So, this morning on KARE 11 Sunrise, we got some tips on doing your food up right, from start to finish.

Eli Wollenzien with the Blue Plate Restaurant Company, helped KARE 11 Sunrise learn how to get the most out ofthe grilling experience.

Wollenzien also made a Whiskey Soy Marinade:

Soy Sauce 3 cups
Whiskey 1.5 cups
Dijon Mustard .5 cups
Minced Garlic 2 Tbsp.
Worcestershire Sauce ΒΌ cup
Canola Oil 1 cup

-Combine all ingredients and mix well.

-Submerge protein in marinade for at least 1 hour, no longer than 3 hours.
-Remove from marinade and season with Salt & Pepper.
-Grill to desired temperature.
-Near end of cooking process, baste each side of steak with marinade 2-3 times.

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