I started buying and trying Bourbon a year ago and have purchased around 25 to 30 bottles in that time. There are 4 to 5 I really don’t care for. They are not disgusting but just something I’m not a fan of just drinking.
I’ve enjoyed using bourbon in my Bourbon Maple Bacon Onion Jam I make. I also love putting Bourbon in my Apple Crisp. I’ve experimented making some Bourbon BBQ sauces but haven’t made one that really excites me.
Anyone have any recipes they make using Bourbon that they really love. I’d like to see them and try them.
Another bread pudding and whiskey sauce.
Here is a link to Commander's Palace Bread Pudding with Whiskey Sauce to add to your boozy sauce arsenal. I haven't tried to make this recipe. I have had it at the restaurant and love it. I figure the whiskey sauce can be used for other deserts.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Not a food recipe, but I used to make a bucket of a bourbon slush that froze in the freezer to an iced consistency, which went over well at parties…. I can dig up the recipe from some old index cards…
Add bourbon, orange juice concentrate, bitters, cherries, and ice to blender (in that order) and process until smooth, about 1 minute, scraping down sides of blender jar as needed. Pour into chilled old-fashioned glasses. Garnish with orange wedges and cocktail cherries
I gotta go dig out my recipe. It has stuff like orange juice concentrate, but also iced tea and other ingredients in the slush, and makes a full gallon. I always made it in an old ice cream bucket and kept it in the freezer with a scoop.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Kentucky Chocolate Pecan Pie - I make this every Thanksgiving. A few other times throughout the year. If this interests you, let me know and I’ll send the Paprika file, or…I think you can find it on line as it is a Betty Crocker recipe.
Bourbon Peach glazed Salmon - really, just taking some peach or orange glaze and adding some bourbon to it is usually what I do.
Bourbon glazed bacon - I found a recipe on the interwebs that i liked, but I don’t know if I have it.
My wife asked for Maple-Whiskey Bacon for Mother’s Day and who am I to say no to such a request. So, 2 weeks ago I bought a 12 pound pork belly (that’s a heckuva big belly). Let it sit in cryovac for 5 days and then started it curing last weekend. Cut into 3 lb slabs, each slab fits just right in a gallon ziplock bag.
A day late and two dollars short, here's the brand new SUMMER 2024 SUWYC!
For the now-expired Vol 33, Spring edition, click here: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1572863-show-us-what-you-re-cooking-suwyc-volume-33-spring-2024
That looks incredible. Too bad I know I’ll never make it. I’m only 45 minutes south of Cleveland. Maybe I’ll see if one of Michael Symon’s restaurants has it on the menu.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Steak au Poivre. Take some steaks, press coarsely ground peppercorns into them, let them sit for a half hour or so, then grill them in a cast iron skillet. When they're ready, put a large pat of butter on each, then flambee some bourbon in the skillet and pour it over them. (If the peppercorns seem to strong/spicy, you can substitute grains of paradise.)
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