Breaking down another batch of staves and was wondering if anyone else has a love for the flavor of the bourbon barrel?
The smoke from these white oak bourbon barrels imparts such a mellow flavor that is just fantastic with chicken and pork. I use it mainly for hot grilling cooks like chicken and chops, salmon, pork steak and the like. Chances are if I’m grilling dinner there’s a block in the coals. I really like it when searing steaks and it’s my go to for doing prime rib.
I’ve bone butts with it but find I prefer a heavier pecan for those.
Anyway you save a bunch of money breaking them down yourself as opposed to buying little bags of precut. I find I get about 2 years out of a full barrel. I’ve always bought them from Jim Beam and shipped them home but have found a local place and will be giving them a shot now that my last barrel has been cut.
The smoke from these white oak bourbon barrels imparts such a mellow flavor that is just fantastic with chicken and pork. I use it mainly for hot grilling cooks like chicken and chops, salmon, pork steak and the like. Chances are if I’m grilling dinner there’s a block in the coals. I really like it when searing steaks and it’s my go to for doing prime rib.
I’ve bone butts with it but find I prefer a heavier pecan for those.
Anyway you save a bunch of money breaking them down yourself as opposed to buying little bags of precut. I find I get about 2 years out of a full barrel. I’ve always bought them from Jim Beam and shipped them home but have found a local place and will be giving them a shot now that my last barrel has been cut.
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