Armed Polite Society
Main Forums => The Roundtable => Topic started by: Ben on September 01, 2012, 12:00:06 PM
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I think I'm gonna give this a try:
http://allrecipes.com/recipe/bourbon-whiskey-bbq-sauce/detail.aspx
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Thoughts:
bourbon = [barf]
tell me all the alcohol cooks off - go ahead and tell me! I dare you!
otherwise, meh! But that's because I'm not a fan of BBQ sauces. I'd rather taste the meat.
stay safe.
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Whisky is for drinking ;)
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Looks like it would be pretty good sauce (can't stand to drink the stuff).
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Paula Deen marinated a tenderloin before cooking in Maker's Mark. At first I though it was wrong on a number of levels, but then concluded it was natural cooking at its finest.
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Looks good, but I would leave out the liquid smoke and use cayenne pepper insted of the pepper sauce. It must start out pretty thick if you only simmer it for 20 minutes. The homemade sauce I make will simmer for several hours as it cooks downs and concentrates the flavors.
bob
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I have had some mind boggling "Rum Dumb Chicken" based on marinating in spiced Myer's Plantation. Yummy stuff!
The commercial bourbon barbeques I have tried have been cloyingly sweet and fall into the category of things I would not correctly identify if they were served without description. It is one thing to get that "Wow! What is the mystery flavor?" effect, quite another to to be told the dish dish is based on <whatever> and get the "You must be kidding!" effect.
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Paula Deen marinated a tenderloin before cooking in Maker's Mark. At first I though it was wrong on a number of levels, but then concluded it was natural cooking at its finest.
A former girlfriend's dad marinated his steaks in vermouth. They were very tasty.