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CWM Ribs: Adding Bourbon to spritz?

jawilsonjawilson Posts: 20
edited 11:10PM in EggHead Forum
Anyone ever adjusted the spritz mixture to include bourbon? I am thinking of doing a third of each; bourbon, apple cider, and apple cider vinegar.

Am I crazy?


  • ForniaFornia Posts: 451
    Give it a shot...or a few! B)

    Let us know how it all turns out!
  • I would do it. Bourbon makes everything all better.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • RascalRascal Posts: 3,520
    JD here! Use it for a 'grand finale' on many cooks!!
  • AZRPAZRP Posts: 10,116
    I would think twice about spraying a flammable liquid into the Egg. -RP
  • Randy, I hope he is using a platesetter. If he is, then the small amount of bourbon in the small amount being spritzed would never even touch the hot coals.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • AZRPAZRP Posts: 10,116
    Maybe so but atomized bourbon is explosive. -RP
  • Bourbon has been applied and myself, the Egg, and ribs all survived.
  • ddmaxddmax Posts: 45
    I add Knob Creek to mixtures all the time. It is outstanding for ribs and butts. I use equal parts like you described.

    It definitely adds a very subtle and delicious flavor.
    Hey ja, bourbon is good for spritzing. What I would do is first burn off the alcohol. Do it out side in a non flammable container where it can not ignite anything. When you burn off the alcohol not only are you making it non flammable but you are also reducing it in volume. If your bourbon is 100 proof for example that means it is 50% alcohol by volume! When you burn off the alcohol in a cup of 100 proof booze you will be left with 1/2 cup of non alcoholic liquid. Booze is also a large percent water and some of that can be boiled off also to concentrate the flavor even further. It may be prudent to use a heat setting less then high, if the booze you are trying to concentrate has a large amount of sugar in it it might scorch at to high a heat and throw the flavor off. Spritzing with one third straight bourbon as it comes from the bottle may not add the amount of flavor you are looking for, Good luck and let us know how it goes. :)


  • I mix it in with the cider and vinegar. Never had a problem. Use the whole cook.
  • I include it in the mixture that I add when foiling the ribs and/or saucing.
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