Grilled Root Beer Beef
Treating lamb to this root beer marinade has historically been a success, so I've been eager to try it with some skewered beef. I originally used 2 tablespoons honey, which was too sweet, so I've adjusted it in the ingredients list and added vinegar as well. This recipe is easy to adapt, and I'm not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. The flavor is reminiscent of bourbon beef.
For more complex, less-sweet flavor, use good-quality root beer if possible.
Cider vinegar works as well.
Nutrition data for this recipe includes the full amount of marinade and glaze ingredients. The actual amount of marinade and glaze consumed will vary.