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!
The smallest fresh raw ham I could get was 25 pounds. I have five pounds of Country Brown Sugar brine mix. I am thinking that for this big of a ham I should just go ahead & use the whole five pound container of Walton Country Brown Sugar mix with two gallons of water & a little muscadine wine to get a 20% pump. Inject the ham along the bones & vein. Add the remaining brine to the ham in my turkey frying pot & brine for five days before smoking for about 14 hours. I am trying something different with the turkey & the ham this time using wine barrel staves for the wood rather than my typical Pecan, Hickory, Oak, etc. Does the brine mix sound right for the 20% pump & brine, or do you think I should still calculate it all down to 2.5 pounds of mix still? Any thoughts, tips, suggestions, or ideas are always appreciated.
Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.