Originally Posted By: tomtuttle
How do you keep from burning the sugar on the grill? Or is there not enough to matter?


Hi Tom,

The marinade is liquid enough that it drips off before hitting the grill.

For a challenge, though, speaking of burning sugar- pack 1/4" of brown sugar on a salmon filet and lay it sugar down on the grill - that'll catch on fire if you're not careful. Use a griddle plate and it just smokes a lot, but caramelizes to a crisp coating - flip after 2 min, sear the back side and serve medium rare. yummmm.

Scott

My HT