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(The Whiskey Reviewer)   Scotch? In MY barbecue sauce? It's more likely than you think   (whiskeyreviewer.com) divider line 36
    More: Cool, molasses, American South  
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2431 clicks; posted to Geek » on 21 Dec 2012 at 11:59 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



36 Comments   (+0 »)
   
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2012-12-21 08:23:57 PM
I'm not a big scotch drinker, but it seems like it would be wasted in BBQ sauce.

I do like Jack Daniels and Dijon mustard.
 
2012-12-21 09:05:02 PM
3.bp.blogspot.com
 
2012-12-21 09:20:14 PM
Newsflash: many liquors make a great base for sauces.
 
2012-12-21 11:58:15 PM
I like to use bourbon in my sauce, but then again, my Grandma was a good KC lady. Scotch isn't necessarily a bad option, but I prefer the sweeter notes in bourbon, but the smokiness in Scotch isn't a bad thing to work with in the least.
 
2012-12-22 12:08:23 AM
A little coffee in BBQ sauce is good to.
A place in Seattle does that.
 
2012-12-22 12:13:12 AM

hubiestubert: I like to use bourbon in my sauce, but then again, my Grandma was a good KC lady. Scotch isn't necessarily a bad option, but I prefer the sweeter notes in bourbon, but the smokiness in Scotch isn't a bad thing to work with in the least.


This^

/not sure I'd want to use the good single malt, though
 
2012-12-22 12:36:13 AM
Get pot. Put in molasses, basil, butter, cumin, lemon zest, habanero, ginger, onion, tomato paste, vinegar. Boil. Add scotch. Boil. Turn off.

Brush on meats. Grill.
 
2012-12-22 12:37:56 AM
^ Oh yeah, salt and pepper (and garlic)
 
2012-12-22 12:59:12 AM
I've been putting scotch in my chili for years now. It gives it a great smokey flavor.
 
2012-12-22 01:40:40 AM
I was going to be outraged...because you don't waste scotch in such a plebeian manner. Then I saw that he was talking about only one true scotch, and a blend at that.

/Carry on fool...carry on.
 
2012-12-22 02:20:29 AM

lewismarktwo: Get pot. Put in molasses, basil, butter, cumin, lemon zest, habanero, ginger, onion, tomato paste, vinegar. Boil. Add scotch. Boil. Turn off.

Brush on meats. Grill.


I dunno man, I don't think pot really would respond that well to boiling and direct heat. I'm not sure you would get high off that at all.
 
2012-12-22 02:35:50 AM
VAT69 and Famous Grouse are good ideas for capturing the desired flavors.

ts1.mm.bing.net

I'm OK with this.
 
2012-12-22 02:49:07 AM

lewismarktwo: Get pot.


hell yeah

/puff
 
2012-12-22 03:23:53 AM
True Scottish whisky?  I will kick some ass if I ever catch someone cooking that in a sauce.  But a halfway decent rye whiskey has enough bite to work well and not be an insult to God.
 
2012-12-22 04:02:33 AM
I'm not sure I'd want peat or sherry in my bbq sauce, but something like Glenmorangie would work.

An interesting choice on the American side would be Balcones Brimstone... smoked corn whiskey.

www.astorwines.com
 
2012-12-22 04:03:38 AM
WOW I HOPE THAT IMAGE IS BIG ENOUGH
 
2012-12-22 08:03:35 AM
Not a bad use for lesser product. Not everything out of a pot still is top shelf.
 
2012-12-22 08:06:22 AM

FDR Jones: WOW I HOPE THAT IMAGE IS BIG ENOUGH


IT IS!
 
2012-12-22 09:21:54 AM

MaudlinMutantMollusk: hubiestubert: I like to use bourbon in my sauce, but then again, my Grandma was a good KC lady. Scotch isn't necessarily a bad option, but I prefer the sweeter notes in bourbon, but the smokiness in Scotch isn't a bad thing to work with in the least.

This^

/not sure I'd want to use the good single malt, though


That is what blended malts are for.
 
2012-12-22 09:54:48 AM
I typically use a shot or two of Talisker 12 in my BBQ sauce recipe, mostly because if I use the 18, I'll never get anything else done that day.
 
2012-12-22 09:59:02 AM
Mmm. Got myself a bottle of Laphroaig Quarter Barrel for Christmas. Bit too woody for me on first tasting last night but maybe I'll grow into it. Talisker and Aberlour still the best.
 
2012-12-22 09:59:18 AM
Fun fact: when doing an Alla Vodka, it actually helps to use a cheaper vodka. A lesser vodka has more flavor, and imparts that to the sauce.

Generally, when you make a sauce with booze, you use stuff that you would drink. Not the cheapest, but likewise, if you're using your best stuff, then you're essentially just showing off that you can throw in REALLY good stuff into the pot. Mind you, when I cook with beer, I use beers that I really like. A lot. Nut browns, porters, stouts, and when I cook with bourbon or wine, I use stuff that I like, but not the stuff I keep for special company. Woodford is not for the sauce, but for me and mine. For a stew though, a bit of decent bourbon is a good thing. And none of that Jack Daniels for my stew, because the charcoal filtering leaves that aftertaste that I despise about drinking their product, but for a BBQ, that can give it a smokiness that does OK. You have to consider the final product, before just pouring in willy nilly. Cooking with any alcohol means you know the properties and the flavors you are working with, and combine them in a fashion that works with the dish. Not all wines make great sauce, not all wines make for good sorbet. You have to use some sense when choosing your booze to infuse into your dish.
 
2012-12-22 10:25:11 AM
Similar results can be obtained by adding shoe polish.
 
2012-12-22 10:26:01 AM
ep.yimg.com
 
2012-12-22 12:09:40 PM
A buddy of mine made some chicken one time...it was rough. He poured a 5th of Wild Turkey in a pan and soaked the chicken for 24 hours. Then he BBQ'd it. It didn't even taste like chicken. It just tasted like I was eating a chewy, solid piece of whiskey that had a coating of BBQ sauce on it.

Oh, and he took it to work for a dinner and called it Alcoholic Chicken.
 
2012-12-22 12:09:47 PM

Lord Summerisle: Mmm. Got myself a bottle of Laphroaig Quarter Barrel for Christmas. Bit too woody for me on first tasting last night but maybe I'll grow into it. Talisker and Aberlour still the best.


Have you tried A'bunadh? I've got a batch #39 last night. Gonna open it with some friends. You might also enjoy Glenfarclas.
 
2012-12-22 02:41:09 PM
DYC 8 Year Old (a scotchy Spanish whiskey)

WTF!? No really, WTF...
img213.imageshack.us
 
2012-12-22 03:05:29 PM

Lord Summerisle: Mmm. Got myself a bottle of Laphroaig Quarter Barrel for Christmas..


Some years ago I came to see an old friend on New Year's Eve. He made some freshly smoked trout with a marinade from olive oil, some mild vinegar, salt, pimentos and some drops of that divine drink.

/some white bread
//some whipped cream with horseradish ... not too sharp, not too much
///NOM NOM NOM
////NOBODY needs more, rly, except for the drink

\or try smoked salmon, as I did it later
 
2012-12-22 04:43:09 PM

Quantum Apostrophe: Lord Summerisle: Mmm. Got myself a bottle of Laphroaig Quarter Barrel for Christmas. Bit too woody for me on first tasting last night but maybe I'll grow into it. Talisker and Aberlour still the best.

Have you tried A'bunadh? I've got a batch #39 last night. Gonna open it with some friends. You might also enjoy Glenfarclas.


Nope, both on my list though. I might take a trip up to Skye and Islay in the Spring for research purposes.
 
2012-12-22 04:57:09 PM

MaudlinMutantMollusk: hubiestubert: I like to use bourbon in my sauce, but then again, my Grandma was a good KC lady. Scotch isn't necessarily a bad option, but I prefer the sweeter notes in bourbon, but the smokiness in Scotch isn't a bad thing to work with in the least.

This^

/not sure I'd want to use the good single malt, though


Agreed. Ill try it using the wifes Crown Royal not my The Glenlivet 12 year.
 
2012-12-22 07:39:56 PM
Finally -- a use for Scotch!
 
2012-12-22 08:56:38 PM
I've used scotch in barbecue sauce before. Mostly the blended stuff, but I used Laphroaig once. Laphroaig did deliver some of the smokey peat flavor to the sauce, but my wife didn't like it. I've also used rum or bourbon (depending on what I had on hand). Vodka and tequila don't add much to the flavor of the sauce, in my experience.

Grab a saucepan and some ingredients and experiment. I think I'll take dogboy360's suggestion and add a bit of coffee the next time I barbecue.
 
2012-12-22 10:25:18 PM
Scotch + Flavor = Bourbon
 
2012-12-23 04:04:15 AM
About the Laphroaig Quarter Barrel -- not surprised to see y'all say it's woody. Finishing in a small cask must be a lot like aging in a small cask. Finishing usually takes just a few or several months, and several months in a small barrel is enough to turn white dog into a decent bourbon or rye. So just imagine what several months of finishing does!

See: Laphroaig Quarter Cask
Small Barrel Aging 101
 
2012-12-23 05:25:33 AM
I use blackstrap rum in my sauces. I also use white pepper, kicks it up a notch.
 
2012-12-23 06:21:35 PM

udhq: Scotch + Flavor = Bourbon


You + Flavor = Still shiat

/kthxbai
 
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