1 C any good whiskey (kentucky bourbon,Tennessee sour mash)	1 beef tenderloin - 4-5 lbs.
1 C brown sugar	1/2 C soy sauce
1/2 C lemon juice	1 bunch cilantro
1 tbsp Worcestershire sauce	1 tsp ground thyme
2 C water

FOR THE MARINADE Combine all ingredients except tenderloin. Prepare tenderloin by folding so is uniform in thickness. Tie with cord to retain shape. Place tenderloin in glass bowl. Pour marinade over and place in refrigerator for 12 hours. Turn steak often while marinating. Remove steak from marinade. Reserve marinade. While coals reach proper heat level, boil marinade for 3 minutes. AT THE GRILL At grill, prepare hot fire. When coals have grayed, place meat on grate about 4 inches above coals. Close and cook directly over heat, basting with boiled marinade and turning often. Meat is done when thermometer in thickest part reads 160° F. Remove from grill, tent and let rest for 10 minutes. Serve immediately, slicing against the grain.

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