Help needed! Cooking with spirits.

Depends on what you're cooking Big'un..I experiment a lot w/bourbon and have used it successfully on salmon, ham, pork loins, in my bbq sauce, etc...do you have any specific use in mind?

I do it all the time by marinading the part that makes cooking more Eggciting... The Cook. (That would be me)

And on occasion I add a wee bit of bourbon to a honey-glaze for salmon, a considerable amount to bourbon chicken, and a few drops to the injected marinade for briskets.

Bourbon has the best flavor of the spirits, although dark rum (Meyers) is thought to be the better choice for some rum (jerk) infused marinades.

I've already started a rum infusion of the cook on this end. But now I'm too tired to cook.

Spring "Infused and Confused" Chicken
Spring Texas USA

Cant speak to the souring I have not had that problem with bourbon, I suppose if you added way too much..the only thing I find I have to watch for with bourbon is it will tend to burn the meat or darken it so I keep a close eye when using it in a baste, mop or sauce. Another rule I have and have cited many times on this forum is 'drink the best, cook with the rest'. I use cheap bourbon (it must be bourbon, NOT whiskey) to cook. It is more 'effervescent' and imparts more odor therefore flavor when used to cook. Don't know if it is available all over, but I use Early Times for all my bourbon cooks.

I like to slpash red (sweet) Vermouth on Beef when grilling.

It's a winner!

Evans

Here is a bourbon one.

Marinade, All Purpose, Bourbon, JJ

Bourbon marinade with variations:add soy sauce, teriyaki sauce or any other spices to get a different taste.


Ingredients:
2 Tbs Brown sugar
2 Tbs Bourbon




Preparation Directions:
1 Mix together and marinate salmon, pork, steak etc for atleast 2 hours, better overnight in the refridgerator.
Special Instructions:
1 Add, soy, or teriyaki sauce or any other spice or herb to get the taste you want.


Servings: 1

Recipe Type
Marinade

Recipe Source
Author: JJ jack@jgocek.com

Source: BGE Forum, JJ



I like to use Malibu Rum on poultry, especially duck or on fruit for desert.

Dessert, Fruit, Richard Fl

Here is one way I like to do bananas, peaches, pears and apples, pineapple rings or wedges..


Preparation:
1/4 cup Turbindo sugar.
1/2 cup Pecans, Walnuts, Macademia, Almond or combination, Coarsley Chopped
1/4 cup Coconut Flakes, Coarsley Chopped
4 Tbs Butter, Melted
1/2 oz Gran Marnier, Amaretto, Myers Rum, Orange or Banana Liquer, Malibu Coconut Rum, (Optional)
Whip Cream to Garnish




Procedure:
1 For an interesting dessert, take the coconut flakes, nuts, turbindo sugar, melted butter, and mix with a little, (your choice) gran marnier, amaretto, or liquer of choice or orange juice. Mix into a thick paste. Cut bananas in half lengthwise with skin on,(skin is great after heated) peaches or pears. After the main dish is cooked and the BGE is being shutdown. I place the fruit on the grid (skin on)with the mixture covering the fruit and turn the puppy off. 15-25 minutes later, after the main course is finished, the dessert is ready. Top with blueberries, raspberries,whipped cream, ice cream or whatever you prefer.


Recipe Type
Dessert

Recipe Source
Source: BGE Forum, Richard Fl, 2007/02/22

Evans,
The red vermouth(sweet) has a lot of various herbs and spices that enhance either in a mixed drink; straight or in cooking.
The vermouth I use is an american vermouth that won the gold trophy, fair of Rome honors against all the big names. It's on the lable.
Mitch

the only one ive tried and did not like was tequila unless it was in a margarita which goes good on fish like striper fillets. vodka sweetens tomato sauces well, calvados goes well with glazes.
i know ive used grand manier and vermouth, but cant remember what it was in, maybe cooked cabbage
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