Chef Steps Grilling Elixer

Grilling Elixer

This grilling elixir is amazing on any cut of meat or veggie where you want to add a deeper flavor and color. It adds a pleasant marinade flavor fast, and the sugars help the crust develop faster when you’re finishing meats (that were already cooked sous vide) hot and fast on the grill.
Prep Time 5 mins
Cook Time 0 mins
Servings 1 cup


  • 60 g Molasses
  • 90 g Clover honey
  • 150 g Worcestershire sauce
  • 35 g Wright’s hickory liquid smoke


  • Combine the molasses and honey in a microwave safe bowl or glass liquid measuring cup. Microwave on high for 15 seconds. This will warm the syrups up just enough to make them more fluid and easier to mix with the other ingredients.
  • Add the remaining ingredients to your warmed sugars and stir well to combine. Then transfer the elixir into your spray bottle.
  • The amount of elixir to add to the bag should be 2 percent by weight of the protein. This quantity will be sufficient to flavor the meat and penetrate deeper than the surface. Example: If you have 500 g of chicken breast, add 10 g of elixir into the bag.
  • Spray again when you go to finish your meat on the grill, under the broiler or roasting in the oven.


The Maillard reaction is the ultimate flavor-creating reaction that occurs during cooking. It begins as a simple interaction between the amino acids and sugars found in all protein-rich foods, but quickly becomes more elaborate as molecules continue reacting in more complex ways. These chain reactions generate hundreds of new aromatic molecules that make food smell delicious—the characteristics of roasting meat, grilling fish, baking bread, and sizzling bacon.
The Maillard reaction occurs noticeably above 266 °F / 130 °C and speeds up as temperatures reach 356 °F / 180 °C. Above those temps, pyrolysis—(or burning)—occurs, resulting in charred, bitter flavors. Conversely, the reaction slows to a crawl below 266 °F / 130 °C. A reaction that happens in minutes at 302 °F / 150 °C can take hours at 248 °F / 120 °C or even weeks at 140 °F / 60 °C.
One way to accelerate the Maillard reaction is to change the amount of “reducing sugars” (things like glucose, fructose, lactose, maltose, and more exotic sugars like ribose) and the availability of amino acids on the surface of the food. Adding one of these reducing sugars to the surface of food will accelerate and intensify the reaction—even at lower temperatures—improving the flavor profile.
Keyword Marinade, Sauce

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