Too early for bourbon?

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OldSmoke

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Sep 5, 2020
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I am hosting a dinner for church council I serve on. Like a lot of churches, we are seeing a decline that if not arrested soon could be the demise of the church. If funding for Headstart is cut at the federal level, we are toast. None the less, this team has been working hard and is pretty stressed.

So, BBQ to the rescue. Friday night I’ll host the team of eight just for fun. No shop talk. Ribs, cast iron cornbread, coleslaw, smoked beans, and a rhubarb pie is on the menu. The beans are epic.

I have shopping lists and a project plan complete with timelines and a PowerPoint slide show.

I started tonight with the BBQ sauce. Of course it uses bourbon. Doesn’t everything? I tested it and thought, “this is off, something is missing.” I looked at my recipe and sure enough, there is a scribbled note reminding me to add apple juice! Yep. That was it! Apple and bourbon go so well together. I used the same combination in my jerky marinade which I think is the best on the planet. This sauce will simmer for hours. By Friday it will have melded and mellowed. I can get a spoon and just eat it like soup.

Tonight‘s dinner is kabobs from the rebuilt BBQ!

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"The beans are epic."

Reminds me of a church bulletin my ex-father-in-law wrote. He was the minister of a small town church and he once wrote "There will be a men's bean dinner followed by special music." Not sure if he did that on purpose, probably not.

Your bbq sauce sounds great.
 
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Assembled the smoked bourbon beans today and gave them a simmer. I’ll smoke them tomorrow. This will give them a day to meld before serving on Friday. They taste great even before smoking.

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