2 sticks unsalted butter 2 shallots, soaked in whiskey 3 teaspoon minced parsley ½ teaspoon Dijon-style mustard ½ teaspoon Worcestershire sauce 3 teaspoon Jack Daniel’s whiskey ½ teaspoon sea salt or salt Ground white pepper to taste
Direct Grilling:
For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.
