My first proper cook on my GMG Jim Bowie, aside from some burn-ins and a couple of chickens initially. Some Baby Back Ribs rubbed in MMD and cooked (without crutching) for 4-5 hours and then flash finished with BBQ sauce. I also made some Kentucky Bourbon BBQ Beans, but used Scottish Whiskey (Bruichladdich - pronounced Brew-a-claddie) instead of my favorite Bourbon (Makers Mark).
Beans worked really well, gave it a more savoury back note than the sweeter Bourbon, the ribs where just great kids and wife loved them. Hoping to have some leftovers for lunch today - buckleys chance!
This process is called ‘malting’ and is usually done by drying the barley in large peat-fired kilns. The peat used to fuel these kilns burns very smokey, and this smoke becomes impregnated into the grains leaving the traditional smokey, peaty flavour prized in scottish malts.@MeatMonster
Last edited by HawkerXP; February 7, 2018, 11:51 AM.
Reason: I cheated
Correct HawkerXP, reason I asked is that folks often say its the cask, or the water source, especailly springs which have a source near peat bogs - but they are red herrings. Its all about the way the grain is dried. For the geeks out there the chemical compound is Phenol and distillers will rank their whiskeys smokiness by Phenolic parts per million (PPM)!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
So no bonus points but do I get three fingers in a glass of ice anyway????? 
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