Moisten meat with water and sprinkle with meat tenderizer. Pierce meat with fork and let sit at room temperature while you prepare remaining ingredients. Prepare liquid marinade in a large covered container which will hold meat. 1 1/2 c. water 2 tbsp. sugar 1/4 c. bourbon or brandy 3 whole cloves 1/8-1/2 tsp. ginger
Place meat into liquid marinade, pierce again, cover and place in refrigerator for 24-48 hours, but no longer or clove flavor becomes too strong. Periodically turn meat in marinade and pierce about 3 times.
Place on hot charcoal grill for 20-25 minutes on each side. Total cooking time approximately 45 minutes. Slice thin.
