Summary

Ingredients

• 1 cup water
• 0.5 ½ cup whiskey (bourbon)
• 0.3 cup soy sauce
• 2 tablespoon lemon juice
• 0.5 ½ cup cane sugar, brown
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chilli sauce, hot
• 1 teaspoon, heaped black pepper, coarsely ground
• 1 clove garlic
• 1 piece (s) ginger root
• rump steak (s)

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Instructions

1. Thinly slice the clove of garlic and ginger and place them on the bottom of a sealable container large enough for the meat, but not too big as you want the meat to be covered with the marinade. Mix all liquids with pepper and cane sugar in a beaker and pour in.
2. Put the meat down. It should just be covered with the marinade. If necessary, fill up with a little water. Turn several times when pickling and then leave to rest in the refrigerator for 8 hours. Then turn once and let rest in the refrigerator for another 8 hours.
3. Before grilling, let the chilled meat steep for an hour at room temperature.
4. The best result is achieved on the charcoal grill if both sides are first seared for 2 minutes over the direct charcoal and then cooked indirectly in a closed kettle grill. The time depends on the thickness of the meat.