hi all,
I'm thinking of injecting a topside of beef for Xmas. This is my first attempt at injecting so anything could happen! I'm thinking of using some bourbon, finely chopped garlic and a bit of butter and a bit of brown sugar, combined in a pan and heated until the sugar melts and the alchol has burnt off the bourbon. Might include a dash of cayenne pepper as well
Anyone got any thoughts on this? Will it be either a masterpiece or a disaster? All views welcome