Kentucky Bourbon Spirited Sauce
Kentucky Bourbon Spirited Sauce
Excalibur’s new Spirit Based line of seasonings and sauces all sound like they are going to be great additions to an already strong line of seasonings. The Kentucky Bourbon Sauce could be an interesting one as Bourbon flavoring goes well with many different types of meats and I have been fascinated by cooking with alcohol ever since my uncle taught me about the chemistry behind it when I was a teenager. Alcohol allows the water and fat molecules to bind together which allows you to experience scents more strongly as a taste. Most of what you are “tasting” when you are chewing on a delicious piece of prime rib or anything else really has more to do with scent than taste.
I vacuum packed my chicken with 1.5 ounces of the sauce and am letting it sit for about 30 minutes before putting it on the grill. Vacuum packing meat with a marinade in the vac bag will help the marinade penetrate quicker as the vacuum is pulling the fibers of the muscle apart.
I cooked the chicken at 325° until it reached an internal temperature of 165° which took about 25 minutes. Cooking it at a slightly lower temperature prevents the chicken from drying out and lets it retain more of its juice.
The first thing I noticed when I pulled it off of the grill was that it had a beautiful color to it, dark caramel and brown all over that looks like it formed a slight crust around portions of the breast. The taste is complex, there is a hint of bourbon at the back of the mouth and that sweetness from the brown sugar is unmistakable. All around this is a delicious piece of chicken, if you are fan of Excalibur’s other Kentucky Bourbon sauces or a fan of Bourbon at all then I think you will be very happy with this sauce. If I was doing this again I would baste more of the sauce on as it was grilling, I did not have a Sop Mop handy and with how delicious of a coating this made I wish I had more of it!
That is two of the Spirited Sauces I have made for my lunch in the last few days and I will be trying the Mango Moonshine next and then finish the sauces up with the Maple Whiskey. I can tell you right now I am not looking forward to the Maple Whiskey as I am not a Whiskey man, in fact some would argue I’m not much of a man at all!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?