I don't know Jack about whiskey (sorry, had to), but the old rule on cooking with wine is if you won't drink it, don't cook with it.
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Whiskey for making Sauces
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Charter Member
- Jun 2015
- 117
- Pittsburg, Texas
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Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
Maverick ET 733
Favorite Cook - Sausage, any kind of sausage!
I generally drink single malt scotch and there isn't any"cheap" single malts. However when I am looking for something a lot less expensive, and still fairly close to my single malts (like when we are having company and they might want to drink my scotch!) I buy 40 Creek. I think it is the best of the Canadian whiskeys, and I have enough of those blue (and black) velvet bags to make a couple of cheesy 80's disco suits!
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Fer sauces, or bourbon baked beans, I use summat like Beam Black, Knob Creek, Makers Mark; they all bring some real flavour to th table, while still bein relatively affordable, an yup, I drink em neat, as well...
Buffalo Trace is better, on all counts, but harder to find, and more pricey.
Fer a mixer whiskey, an generic cookin, good ol Jack Black works jus fine, an is th lowest on th whiskey chain that I'll go, nowadays....Last edited by Mr. Bones; July 1, 2020, 03:42 AM.
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Evan Williams (in the black lable) has my preferred Value Brand bourbon for a long long long time. It's tasty. decent enough that I can have it on the rocks. Cheap enough that I don't mind mixing it. Very similar taste profile to Jim Beam, but less expensive.
They have recent introduced a new Bottled in Bond 100 proof version (White Label) that I like even more.
Evan Williams won't let you down.
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