Maple Bourbon Whiskey Marinade

Grade A dark amber maple syrup and bourbon reduce into a genuine lacquer here, not just a sweet glaze — the ratio worth remembering is 2 parts syrup to 1 part bourbon, 1 part vinegar, and half a part Dijon mustard, which keeps the sweetness from running away with the dish. Marinate 2 to 12 hours; go longer and the sugar starts pulling moisture out rather than in. A second coat brushed on in the final 3 to 4 minutes is what actually builds the glaze rather than just flavoring the surface. It's built for rich, fatty cuts — chicken dark meat, beef ribs, brisket — and it has no business anywhere near seafood.