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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    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

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  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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