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Smoking Bourbon

post #1 of 13
Thread Starter 
I like smokey whisky. I'm working on a bottle of Ardbeg 10 year old Scotch that is like drinking a campfire.

While smoking some snack sticks the other day, I decided to throw some whisky in there to see if I could get it to take smoke.

I selected Four Roses bourbon from the shelf and poured 3-4 ounces in a pie plate to maximize the surface area exposed to the smoke.



The MES 40 was set to 130 and full of hickory dust for the sausage, and since alcohol doesn't boil until 171 (I had to google that fact) I just stuck it on the top shelf and let it smoke for an hour.



Here is a photo of the finished product on the right. You can see from the cloudiness that it took a LOT of smoke. The glass on the left shows out-of-the-bottle Four Roses for comparison.

After an hour I poured it into a Mason jar. I knew it would need to sit for a spell, but I couldn't resist a sip. It tasted just like the hickory smoke smelled. There was nothing subtle about it. And the 130 smoke had caused it to shed 10-15 percent of its volume, so it had a stronger alcohol burn than the usually mellow Four Roses. And the smokey aftertaste stayed with me for a while.

I stick it in the fridge to mellow for a few days. It's still super smokey, but the harshness has lessened quite a bit.

It wasn't a complete failure though. It provided a starting point for future experimentation. Next time I will try cold smoking and cut the time to 30 minutes. I will also try lighter smoke - a fruit wood or my stash of pistachio.
post #2 of 13

I make a bourbon BBQ sauce and always smoke the bourbon until it reduces by almost half then add it to all the other ingredients. It gives the sauce a smokey tangy sweet taste with a bit of spicy after taste that makes them come back for more every time.

post #3 of 13
Thread Starter 
That is a good idea. I'd love to have a copy of that recipe if you'd be willing to share.
post #4 of 13

Along similar lines - try putting 1/2 of a dried chipotle pepper in a bottle of good tequila and let it sit for a day or two.

post #5 of 13
Thread Starter 
I'll have to try that, BlueWhisper. I prefer traditionlly made mezcal to tequila for the smokiness, but a chipotle would add a different kind of smokey flavor.

I enjoy making my own infused liquor. I do a lot with ginger, citrus, and chocolate mint for the wife. I would like to take it to the next level and build a still.
post #6 of 13
That my friend is awesome!!! Been thinking about smoking bourbon for sometime, wasn't sure it'd work. This is proof and I'm on it!
post #7 of 13

GOTTA LOVE IT! Drunken Pig BBQ

Duanes Bourbon BBQ Table Sauce
 

Ingredients

·         2 cups bourbon smoked until reduced by half (smoke at a higher temp like 300 degrees)

·         2 cups ketchup (preferably Heinz)

·         ¾ cup Worcestershire sauce (preferably Lea & Perrins)

·         ½ cup apple cider vinegar

·         ¼ cup lemon juice

·         ¼ cup molasses

·         ¼ cup spicy brown mustard (Dijon Mustard or equivalent) (Substitute yellow mustard if you must)

·         ¾ cup light brown sugar, packed

·         1 teaspoon ground red pepper

·         ½ teaspoon coarsely ground black pepper

·         ½ teaspoon ground allspice

·         2 tablespoons garlic powder

 

 

Instructions

1.      Dump in everything bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 to 20 minutes.

2.      While smoking your Q set the sauce pan in the pit and smoke it along with the meat for about ½ to 1 hour. (Try to make the sauce the day before and let all the flavors mingle)

post #8 of 13

Here is the one for beef ribs. For pork ribs just use Apple Juice but reduce more of the Apple Juice almost 3 to 1.

 

 

GOTTA LOVE IT! Cherry BBQ Beef Rib Sauce

Duanes Cherry BBQ Table Sauce
 

Ingredients

·         2 cups cherry juice boiled to reduce by half

·         2 cups ketchup (preferably Heinz)

·         ¾ cup Worcestershire sauce (preferably Lea & Perrins)

·         ½ cup apple cider vinegar

·         ¼ cup lemon juice

·         ¼ cup molasses

·         ¼ cup Yellow mustard or if you want spicy brown mustard (Dijon Mustard or equivalent)

·         ¾ cup light brown sugar, packed

·         1 teaspoon ground red pepper

·         ½ teaspoon coarsely ground black pepper

·         ½ teaspoon ground allspice

·         2 tablespoons garlic powder

 

 

Instructions

1.      Dump in everything bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 to 20 minutes.

2.      While smoking your Q set the sauce pan in the pit and smoke it along with the meat for about ½ to 1 hour.

post #9 of 13
Thread Starter 
Quote:
Originally Posted by Skorepeo View Post
 

Here is the one for beef ribs. For pork ribs just use Apple Juice but reduce more of the Apple Juice almost 3 to 1.

 

 

GOTTA LOVE IT! Cherry BBQ Beef Rib Sauce

Duanes Cherry BBQ Table Sauce
 

Ingredients

·         2 cups cherry juice boiled to reduce by half

·         2 cups ketchup (preferably Heinz)

·         ¾ cup Worcestershire sauce (preferably Lea & Perrins)

·         ½ cup apple cider vinegar

·         ¼ cup lemon juice

·         ¼ cup molasses

·         ¼ cup Yellow mustard or if you want spicy brown mustard (Dijon Mustard or equivalent)

·         ¾ cup light brown sugar, packed

·         1 teaspoon ground red pepper

·         ½ teaspoon coarsely ground black pepper

·         ½ teaspoon ground allspice

·         2 tablespoons garlic powder

 

 

Instructions

1.      Dump in everything bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 to 20 minutes.

2.      While smoking your Q set the sauce pan in the pit and smoke it along with the meat for about ½ to 1 hour.

This sounds awesome!  I'm definitely going to give it a try.  Thanks!

post #10 of 13

Interesting. Wish I could still drink . .. I'd give that a shot (pun intended). :biggrin:

 

Have fun and . . .

post #11 of 13

Hello.  Well this is one I had not thought of.  I had always heard of single malt Scotch whiskey but never tried until I moved to England.  I finally tried a quality 20 year old single malt.  Now maybe it is just my uneducated taste buds but is wasn't my thing.  Give me that well known Tennessee whiskey or a good bourbon ANY TIME!  I like the smoking it idea. ( as stated above, maybe not hickory but maybe a pecan or for more milder flavor ( as stated above  ) a fruit wood.  What about an orange wood or lemon ( if you can find lemon ) to add a citrus flavor??  The gears are turning!!  GREAT POST!  Ideas running all over the place.  Thanks for sharing.  Keep Smokin!

Danny

post #12 of 13

( BUMP )  I can't let this one go without further input.  Just seems this is a great idea.  Anyone else tried this or any other smoked booze?

Danny

post #13 of 13

Im a brewer and I smoke some of my malt grains to make a smokey irish porter. tried oak, hickory, maple,pecan, apple was my fave by far!!! sweet and mild stands up well to high ibu's without getting in the way. gotta infuse  2 oz of makers smoked hard then add small amounts to the bottle until I get the taste I want, cant believe I didn't  think of this sooner. thank you so much shimsham!

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