Never drink bourbon with BBQ???

Theophan

This guy is from Texas, learned from Aaron Franklin, and is now a pitmaster in SC, so he must know more than I do, but this sounds like heresy to me:

"Never Drink Bourbon With BBQ, Says This South Carolina Pitmaster"

Hey... don't blame the messenger!  I didn't say I agree with it!

Spaightlabs

By 'never' he means always, right?

The Cen-Tex Smoker

Ha ha. John was Franklin’s pitmaster (overnight brisket cook) when Aaron blew up. He’s. Great bbq guy and by all accounts he’s killing it in Charleston. Cazzy knows him and talks to him. He’s been very generous with his bbq knowledge to Cazzy and Carl has been nice enough to share some of that with me over the years (I still use his rub). Seems like a real nice guy with a great bbq mind. 

Foghorn

Isn't this the opposite of how most folks recommend pairing wines with food? Finding a cab or other similar varietal (vs something lighter and fruitier) that will stand up to BBQ is what is usually recommended.

That doesn't make his approach wrong.

Botch

There were some interesting points in the article, but one wasn't addressed:  some flavors are water-soluble, some are oil-soluble, some are alcohol-soluble (like capsaicin), and some are only released with heat (like bay leaves, which I finally discovered in the past year).  This is probably a bit of an "unexplored" area in gastronomy.  
I don't drink hard liquor so I can't speak to bourbon, but oddly I love wines with food, but not beer; even classic American "pizza and beer" doesn't do it for me, give me an iced tea or water first.  No explanation, just an observation.  

Theophan

We all have our own taste, and many of us have some odd ones.  For me, no idea why, I'm just not often in the mood for whisky in the summer, and mostly drink rum (yo ho!) and gin.  But I'm rarely in the mood for rum in the winter, and mostly drink whisky.  Seems odd to me, but there it is.  So I have had bourbon with BBQ, but most of the time if it's summertime, it'll be rum or gin, once in a while a beer, quite rarely wine, anymore.  Don't know why.

littlerascal56

Bourbon makes my joints ache, but can’t explain that!  Still love it.  But I now drink more beer and scotch, which doesn’t bother my bad knee!

lousubcap

I am a beer with brisket guy unless I am in a place sampling their brisket and they are a "no alcohol" place. 

I also have a personal rule, "No brown water outside my home!"  Has served me well over the years-

But, have whatever beverage suits your palate with the food you are enjoying.  FWIW-

RockyTopDW

That’s just our blasphemy, I don’t care who you are.  

northGAcock

I’ll have sweet tea with mine please. 

NorthPilot06

Lewis BBQ in Charleston is a staple. We usually stay off John’s island, but when we make it in the city, we usually hit it up. 

Got it to be honest though, I think bourbon is for the prep stages. No problem with a cold beer during the consumption stage. 

YukonRon

When we plan a dinner party, friends and neighbors bring a lot of beer to my house to drink.

They never drink it, they go straight for the wine, consequently, we have a triple asz load of beer³ in our cellar. After the dinner a few of us will have a bourbon, or two.

For BBQ, I highly recommend Rosé, either granache or pinot noir. Goes great with fish, fowl and pork.

For beef, big bold reds all the time, seems to be the fave here with our friends and neighbors.

If you come to our house for dinner, leave the beer at home. We have plenty.

pescadorzih

I like Larceny with pulled pork.  Especially with a spicy sauce.

Botch

Pinot Noir is not a rosé.  

Yno

Au contraire, Monsieur. Lot's of Pinot Noir Rose wines. I'm not a fan, but they do exist. My go to wine for heavy BBQ is a heavy Cabernet Sauvignon. It is also my choice for chicken, fish, lasagna, peanut butter sandwiches, etc. Or my favorite, with more Cabernet Sauvignon! I admit, I am a heathen.

Botch

Well, I learned something today!  Will have to look for it next time I'm in the Class VI store.  

Foghorn

Pinotage with BBQ.

Trust me. 

NorthPilot06

YukonRon said:

When we plan a dinner party, friends and neighbors bring a lot of beer to my house to drink.

They never drink it, they go straight for the wine, consequently, we have a triple asz load of beer³ in our cellar. After the dinner a few of us will have a bourbon, or two.

For BBQ, I highly recommend Rosé, either granache or pinot noir. Goes great with fish, fowl and pork.

For beef, big bold reds all the time, seems to be the fave here with our friends and neighbors.

If you come to our house for dinner, leave the beer at home. We have plenty.

I would love to see your pairings of Q and wine. I bet you could put together a masterclass on it. 

SandyHookEgger

Bourbon while cooking. Water when eating. Then back to bourbon.

CigarCityEgger

For me, I have a beer or 3 every time I cook on the egg. It’s my time to be outside and enjoy some peace and quiet while “manning” the fire. I usually don't drink alcohol during the meal unless it’s a nice cut to pair with wine, or a lighter beer to have with wings. Don’t know why, but that’s how I’ve always done it.

I do typically finish the meal with a nice glass of bourbon for/or with dessert. 

caliking

I only drink bourbon on 2 occasions-
1) when I’m cooking
2) when I’m not cooking