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Pure Awesomeness OR Gross?!

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  • corb69
    corb69 Posts: 155
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    I'm thinking gross
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I will try anything once. If your not trying your watching!  8->
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Eggbertsdad
    Eggbertsdad Posts: 804
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    @Big_Green_Craig

    I like your fire. A few years ago, just after I got my BGE I put some vodka in a Pyrex dish and attempted "smoked" vodka. 

    I hope your brisky turns out better!
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Big_Green_Craig said:


    JohnInCarolina said:


    Big_Green_Craig said:

    JohnInCarolina That's the one. Worse case scenario, I've ruined a bottle of bourbon. It's worth a try. 

    No I think the worst case scenario is you poison somebody with this stuff.  

    Bars have been infusing all kinds of meat with liquor. It's fine.

    In my much younger years bars helped me infuse my meat. :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    JohnInCarolina said:
    Big_Green_Craig said:

    Pure awesomeness OR gross?!?! 

    I feel like there need to be more choices.  
    Here we go:

    image
    "I've made a note never to piss you two off." - Stike
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  • bud812
    bud812 Posts: 1,869
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    Botch said:
    "Awesomeness or gross"?  You're supposed to tell us!!  I LOVE experiments like this!   :-bd
     
    You sparked an idea for me too: if I tightly wrapped a slice of bacon over a steel shot glass, and smoked it slowly until cooked, would the bacon shell be waterproof enough to hold a shot of Maker's Mark?
    Inquiring >hic< Minds want to know!  
    :D
    Yes.

    imageimage

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    I'm reminded of that Seinfeld episode where Costanza considered his two loves: sex and pastrami.  He figured they were so good on their own, doing them at the same time would be next-level stuff.  After all, what could possibly go wrong?

    image
    "I've made a note never to piss you two off." - Stike
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  • hondabbq
    hondabbq Posts: 1,980
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    I think it may have served you better to just chop or dice the brisket rather than purée it. If the bourbon doesn't work you would have infused the brisket pieces. Plus you will never get the bourbon clear again and to not look like pudding.
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  • AUCE
    AUCE Posts: 890
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    Well well yet anutha luva of Makers...imo all alcohol must be burned off. I make "Mothers Milk Sauce" fo pok and I simmer one of the parts with Makers 10-15 mins works to get the booze out. I know others that use other bourbons but it isnt the same as MM IMO.Booze can give a bitterness if not reduced some.
    I'm interested in knowing the outcome..good luck !

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • fence0407
    fence0407 Posts: 2,237
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    My gut says it'll be gross, but my heart wants it to be pure awesomeness. Standing by!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • GATraveller
    GATraveller Posts: 8,207
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    JohnInCarolina said:
    I'm reminded of that Seinfeld episode where Costanza considered his two loves: sex and pastrami.  He figured they were so good on their own, doing them at the same time would be next-level stuff.  After all, what could possibly go wrong?

    image
    I find Pastrami to be the most sensual of all the cured meats.....

    Will you then use it as an injection for future briskets??  That may work if it ain't worth drinkin.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Brisket-infused Bourbon-injected Brisket? Here comes another shot at winning Eggtoberfest.
    "I've made a note never to piss you two off." - Stike
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  • bboulier
    bboulier Posts: 558
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    Look forward to a report on the outcome.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    Brisket bourbon run down:

    I started out with a whole packer brisket. I rubbed it with Meat.Church Holy Cow and smoked it hot and fast on the Big Green Egg.

    I took several slices of the brisket and placed therm into a mason jar, then poured a full 750ml bottle of Maker's Mark bourbon over the brisket.

    I refrigerated the jar for 6 days. Then strained the contents through a cheese cloth and then a coffee filter. I cleaned the mason jar, returned the bourbon to the jar & placed it into freezer overnight.

    A second run through another coffee filter and it was ready to go.

    This was a TON of work, but ended up creating a custom flavored bourbon. I really enjoy it!

    image
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  • Little Steven
    Little Steven Posts: 28,817
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    I'm not surprised. We had our company Christmas party last weekend at a resort where the chef does his own charcouterie. He does it in a glass structure in the middle of the resort. Just a beautiful sight. They are getting quite a reputation for their Caesars (Bloody Mary with Clammato juice instead of tomato). He puts a whole skewer of olives in the glass with a ridiculously thick slice of his bacon cooked crisp. He infuses Crystal Skull with bacon and it is really milky but just spectacular in the drink.

    Steve 

    Caledon, ON

     

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  • dayzed&confused
    dayzed&confused Posts: 178
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    I just can't do it folks. Maybe I'm too old or too conservative but brisket is for cookin and whisky is for drinkin while the brisket is for smokin.
    San Angelo, texas
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Did the runs through the coffee filter clarify it enough? It's hard to tell from the pic with the ice ball.
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