However, the little brown jug was at hand, so in went a cup of Virginia bourbon, along with 1/2 cup of soy sauce and a teaspoon of habanero hot sauce. I let them marinade for four hours, then seared them on the grill briefly before popping them into a 350-degree oven for about 40 minutes.
Mmm, mmm, mmm. The bite of the bourbon was intensified by the saltiness of the soy and the habanero added spice and just a hint of heat. The meat was tender and moist.
Since it's a fatty cut of meat, be sure to pat off the excess with paper towels before serving. Grilled corn on the cob and a salad with fresh peaches made an excellent grouping.