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Menu Suggestions for Whiskey Tasting

avibug
avibug Posts: 172
in EggHead Forum
I'm hosting about 10 guys for a whiskey tasting that we offered as a fundraiser for the kids' school.  I'd like to cook for everyone on the BGE, but don't want to be manning the Egg (or worrying about it much) during the tasting.  I was thinking of a brisket chili, which I can do in advance (and which I've done before). I was also thinking of having wings for an appetizer, but wasn't sure about (1) keeping them warm and (2) whether a spicy app was a bad idea before a whisky tasting.  Thoughts on whether chili is too spicy to follow a whiskey tasting, or does it not matter what gets served after the whisky?  

Any other suggestions for things that would work well for pre-whiskey tasting apps or post-whiskey tasting dinner that can be cooked earlier in the day and FTC'd or kept warm in the oven?  It needs to be Kosher so, no pork.  

Thanks all. 
   
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XL
New York Chicago
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,733
    Love the idea of a tasting like this.  Where do you live?  :)

    I'm not sure I have any ideas for food you should cook, but you might find this useful:

    image
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SenorHuevo
    SenorHuevo Posts: 40
    I suppose the right question is whether these guys are hardcore whiskey fanatics.  If they are, you probably want to pick foods that will really allow the drink to sing (I'm better versed in wines and craft beers).  But if they are guys who are looking to enjoy the whole experience and it's less about swirling and sipping than it is about hanging out and enjoying some food and drink with other people, maybe go for something more exciting.  Neither approach is better per se, they are just different.

    There's a good book called What To Drink With What You're Eating.  It addresses some of these issues.

    Spicy will surely distort flavors and spice tends to make alcohol taste hotter (i.e. more alcoholic).  But the Egg can provide some really nice smoke which would complement the tasting very well.  You could split the difference and cook the food more to the mild end of the spectrum and offer appropriate condiments that would kick it up a notch.  Be explicit about the reasoning -- let the guys choose their path.  That's what I would do.  But, as a guy who has done a bunch of wine tastings and wine dinners, I have found that you really need to take a holistic approach to the thing -- there is no one size fits all strategy.  Sometimes the wine comes first, sometimes the food comes first, sometimes the company comes first -- so you need to read your audience.
    I will never cook inside again.
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  • SenorHuevo
    SenorHuevo Posts: 40
    Additionally, you could look to dishes that use a little whiskey.  Heston Blumenthal has a totally cool 'Whisk(e)y Tasting' dish at The Fat Duck.  Not saying that you (or anyone) should do that -- really fussy stuff.  But it could be cool to be thematic.  Maybe smoke something with bourbon barrel chips? 

    I'll ponder this...
    I will never cook inside again.
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  • Wolfpack
    Wolfpack Posts: 3,552
    Personally I would stay away from spicy with bourbon- maybe skirt steak, steak, etc Sounds like a fun night- enjoy
    Greensboro, NC
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