CopyCat Jack Daniel's Marinade

Let's Cook

1. Step 1.

   Combine all the ingredients in a blender or food processor and blend until the mixture is smooth and well incorporated, scraping down the sides as needed so no chunks of garlic, ginger, or aromatics remain.

2. Step 2.

   Use the blended marinade to coat shrimp or scallops, tossing them so every piece is evenly covered, then cover and refrigerate for about one hour. For beef, chicken, or pork, pour the marinade over the meat in a covered container or resealable bag, turn to coat, and refrigerate overnight, turning the meat once or twice if you can.

3. Step 3.

   While the shellfish or meat marinates, keep the remaining marinade handy for basting; if you plan to baste near the end of cooking, set some marinade aside before it touches raw meat, or boil any used marinade for a few minutes to make it safe.

4. Step 4.

   When ready to cook, grill or broil the shellfish or meat over medium-high heat, basting it with the marinade as it cooks and turning it occasionally so it browns evenly without burning.

5. Step 5.

   Continue cooking and basting until the shrimp or scallops are opaque and just firm, or the beef, chicken, or pork reaches your desired doneness, then let the meat rest briefly before serving so the juices settle.