1/4 cup brown sugar
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce
3 Tablespoons Dijon mustard
3 Tablespoons bourbon
1/2 teaspoon garlic powder
Whisk together until blended very well and pour over meat. Refrigerate it for 6 hours or overnight.
INGREDIENTS
1/4 C. bourbon
1/4 C. firmly packed dark brown sugar
1/4 C. lite soy sauce
6 pearl onions, minced
1/4 C. Colman’s Dijon mustard
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. Worcestershire sauce
1/2 tsp. white pepper, or to taste
I would think the same as mine: Whisk together until blended very well and pour over meat. Refrigerate it for 6 hours or overnight.
I have found that using more bourbon does not make it better. Actually if you use too much it overpowers the marinade and mostly what you taste is bourbon.
I suspect you know why they call it spam. I ate a lot of Spam as a kid because we were poor and it was cheaper than real meat, and I still like it occasionally. If you are not aware they are making new flavors now, and I particularly like the turkey, black pepper, bacon and hickory smoked.