Kentucky Bourbon Spirited Sauce


  • Walton's Employee

    Spirited Seasonings

    Kentucky Bourbon Spirited Sauce

    Excalibur's Spicy Red Vodka 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!

    Shop waltonsinc.com for Kentucky Bourbon Spirited Sauce

    Shop waltonsinc.com for Jamaican Jerk Rum Spirited Sauce

    Shop waltonsinc.com for Red-Eye Moonshine Spirited Sauce

    Shop waltonsinc.com for Spicy Red Vodka Spirited Sauce

    Shop waltonsinc.com for Mango Moonshine Spirited Sauce



    Mango Moonshine Spirited Sauce

    Mango Moonshine Sauce

    Kentucky Bourbon Spirited Sauce

    Kentucky Bourbon Spirited Sauce

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  • C

    @weatherbow21 I agree with Jonathon of several points. I have been making snack sticks and summer sausage for years and I have scrapped my fair share of batches. There is certainly a difference between wild game and beef or pork from the store. My advice on this, buy a 10lb “log” of 80/20 from Sam’s. This takes out the grinding and having to mix in the right amount of fat. I have made several successful batches this way. BE PATIENT! The more meat you have in the smoker, the longer it is going to take, however, you will find that your temps will fluctuate less. If you get impatient and crank up the heat, you increase your chances of “fatting out”. Been there, done that.
    You don’t have to put the entire batch in the smoker at one time as long as you are not using citric acid. Put in a few pounds, follow the temp settings in the recipe, and you will likely have good results in 4-5 hours max. I never set my smokers above 170, but I may try since I am seeing 175 a lot in the Walton’s recipes.
    For a binder, I always use soy protein, but the type of binder that you use is based on your preference. I never make a batch without it.
    I also document everything from start to finish. I find this helps me to remember not to leave ingredients out of my recipe. It sucks when you get done stuffing and then find your bag of cheese still sitting on the counter. ☹ I document my temp settings, time of day, internal temp, smoke on, smoke off, etc. and I do this with every batch I make. You can then record your results, flavor, texture, presentation. I often go back through my notes just skimming results to see what worked and what didn’t, especially if I am trying a new recipe. If you are fairly new to sausage making and you are not busting casings during the stuffing process, you might not be packing them tight enough. You definitely do not want to under stuff. You will get unsightly fat deposits between the meat and the casing. Don’t give up!

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  • B

    I used the carrot fiber at rate suggested and my homemade 60/40 pork/venison sausage came out dry…was really disappointing…any idea what happened?

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  • C

    I want to smoke some turkey necks this weekend to use as seasoning meat. I want to smoke them at around 165-170° (smoker temp) so I can get maximum smoke before they are cooked internally. I know with sausage you have to cure at these temps. What about turkey necks? Are they safe to smoke without any sort of cure with the pit temp being around 160-170°?

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