Whiskey! Will it BBQ?
Will it BBQ? Whiskey!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are Smoking Whiskey and letting you know if it will BBQ or not!!
InstructionsPour the desired amount of whiskey into a foil pan and place in the smoker. Since this is a liquid we want to cold smoke it so we have minimal evaporation. To do that we used our Amaze-N-Tube Smoker filled it with apple wood pellets with our Weston 36 in Vertical smoker. We left it in there for 30 minutes with the dampers 1/4 open.
So, Will it BBQ?
Listen, to be honest with you whiskey isn’t really either one of our drinks, we are beer guys so the expectations were a little low going into this. However even low expectations couldn’t prepare us for how bad this was! Just watch the video to see exactly how little we liked this! This was a NO will not BBQ! As a control we did take a drink of the Whiskey without smoking it and it was much better in my opinion!
Shop Walton’s for Amaze-N-Tube
Broil King Keg 5000 Charcoal Grill
Terrapin Ridge Hot Wasabi
Interesting that you disliked the smoked whiskey… Jack Daniels and others, (at least back in the day) was aged in burnt barrels to infuse a smokey flavor into the product.
The smoky flavor was just different. Neither of us are really whiskey guys to begin with either. I didn’t think the smoke made it necessarily any worse though. A lot of whiskey or scotch has a smoky taste though, so I think potentially a lot of people could like this, but it was definitely not for me though.
@raider2119 I saw austins response but I did think it was much better without the smoke. However, there is no arguing that like austin said, neither of us are whiskey guys. We talked about doing a porter or stout next just to see if we can’t have adding smoke flavor to a drink work!
@Austin I had an interesting conversation at lunch today with a gentleman that does small scale distilling and whiskey production. I told him about reading about your attempt at smoking some scotch whiskey, his reply was “Of course it tasted bad (his exact word was excrementally more descriptive), it would have to age in order to become a pleasing flavor”. He went on to describe, in great detail, the chemical reaction that occurs during the aging process, but at that point all I was hearing was blah blah blah…
Yeah, we’ve come to realize that just about anything liquid we try and smoke, is not going to turn out well, but we keep trying just for the heck of it. It’s more about the fun of trying crazy stuff, especially on this one, than actually expecting it to work really well. We might have to avoid liquid for a while and stick to normal food though…
Tomg last edited by
Well I’ll be! Sounds great, thanks.
We’ll that was the first thing that came to mind the first batch i ever made had a cold beer in hand and was sampling on and closed my eyes and the smoke aroma smelled just like i had a cigar in my mouth thus [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.