Smoked Bourbon Peppercorns question

[ssandy_561]

I saw this on the interweb and thought I’d give it a try.

I’ve been soaking peppercorns in bourbon since Saturday and I’m planning on draining off the bourbon Sunday and then smoking the peppercorns low and slow until they are dry again. I’ll let everybody know the results of this.

My question is, does anybody have any suggestions on what I could use the bourbon for that I drain off. It will be undrinkable, I’ve already had a slight taste of it and there is way too much pepper flavor in it to enjoy in a glass.

Thanks

[STEbbq]

Gravy or a custom chicken pepper brine? Oooh…a brining solution for bacon! That will be good.

I think it is a really good experiment.

[Dick Anderson]

That!

[rodkeary]

Peppercorn sauce

[Johnny Booth]

My thought is that the alcohol dissolved at least some of the pepper oils.
What’s left of the peppercorns will be flavorful, but maybe not as ‘peppery’?

[Alan Brice]

Bourbon based bloody? V8 or tom juice should tame it some.

[texastweeter]

Went straight to this idea myself

[OC Sandy]

The peppery bourbon would be great in a batch of bbq beans.

[Oak Smoke]

I’d slow simmer it down to a concentrate then refrigerate it. It would be good in gravy, some soups, and maybe a drop or two in your scrambled eggs. I used to know a Russian immigrant who made a pretty impressive pepper infused vodka. It might have a place in drinks.

[SheilaAnn]

All good suggestions! I love the bacon idea. The first thing that came to mind was Steak Au Poivre. But use this bourbon instead of brandy to finish the sauce. Maybe a splash in a Michelada? Use it in place of lime to rim a Bloody Mary or bloody maria?

[texastweeter]

All winners. Venison AuPoivre with 50/50 black and green peppercorns (telichery for the black) is one of my wife's favorites.

[Santamarina]

Bourbon barbecue sauce!

[luvthemstillers]

Depending on the amount of bourbon, get a small aging barrel and let the bourbon sit for a few months. The char on the wood will act as a filter and pull some of the pepper oils back out of the spirit.

https://www.amazon.com/Thousand-Barrel-B_1L_BLackbla-Liter-Black/dp/B01G4BDRHQ/ref=sr_1_1_sspa?crid=22IL8SWC5097P&dib=eyJ2IjoiMSJ9.4c4VGQh7NVfSLbQ2TQ7g5xES5p1lUIvees4Or5V-GSioUGKc1qp-14_bKm4pqGarZhBwvYy-tUNmmXfBkk2LqtUbs6dzO250inqeDP6m8QrIQgF4bVFSDcO07XT0mOxOXQM_Qi0VFXTNVwF3LhmWiNZga5CPomEfzhW0_91wh4NaDiAaDVlZ6Fa0-aMAG-WImoMau7cDtmtUHcnGXrC_sl4UvIwpZKZuJYqxlIz8NSIyIvIwmNyq1QzB3g7sc5BrHsHlaI77cu1C32Ed4UFT9-9VwZ71OjcgvcVFjvJkR1I.RfLqdjW_CHds24SceVvet_KoXrxBgvC8fn7A8Ucqs2M&dib_tag=se&keywords=bourbon+aging+barrel&qid=1734714256&sprefix=bourbon+aging+%2Caps%2C141&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1

[ssandy_561]

There won’t be too much. Only started with about 500 ml.

[texastweeter]

Few things not mentioned yet. A pan sauce, mop sauce, or braise for beef.

[Alan Brice]

All good ideas in my book.

[Alan Brice]

Leave the lid off n let it evaporate some. ;-)

[Brewmaster]

Why not make peppered bourbon bacon, to make it a little spicier and some jalapanos

[PGH_RAM]

One of my favorite flank steak marinades is 1 part bourbon to 1 part soy sauce with a glug of olive oil. I'd bet pepper bourbon would be GREAT in that!