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!
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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.
That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.
If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.
So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.
Anyone else have any suggestions?
Does soy sauce denature the meat like worcestershire sauce or is it ok to use in a meat stick?
Try it on just smoke. That should work fine.
I have tried a TF 34MM processed casing I got from Quality Casings. A 32MM HF and a 30MM TF, both clear processed, I got from Mar-Co Sales. Devro Is the brand I have now. I have been hanging them. the 30MM has been the best but still tougher than I want. Ideally I want a 32MM processed casing for my brats. Does Walton’s send out samples? I do have to order some other items.
Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.