Whiskey! Will it BBQ?

  • Walton's Employee


    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!!

    Prep Time

    5 minutes

    Cook Time

    30 minutes



    Utensils Needed

    Foil Pan


    Pour 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!

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  • Regular Contributors

    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.

  • Admin

    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.

  • Walton's Employee

    @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!

  • Regular Contributors

    @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…

  • Admin

    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…

  • Well I’ll be! Sounds great, thanks.

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Recent Posts

  • M

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  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
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    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.

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