View Full Version : Cooking with bourbon

10-14-2005, 09:58
Mike Veach and I started to go off on a tangent in the history forum, but I felt it was interesting enough to get something going here. He made mention of cooking with VOB 100, something I've yet to do, but would if the product were available to me here in California.

When cooking, I only use two bourbons; Booker's and Stagg. Which I use depends of course on the flavor profile I seek for the food. I use these high proof bourbons because I find their flavor always comes through in the finished product, particularly when the food is spicy. I haven't done a hell of alot of experimentation with various bourbon's in this regard, though I would imagine that most bourbons of 100+ proof would perform admirably.

The above being said however, I always use bourbons of 94- proof for marinades. Anything above that and I've found that the meat will tend to soak up the bourbon at a faster rate than it does the other marinade components, and I end up with something that tastes like bourbon rather than something that was flavored with bourbon.

Your thoughts/practices?

10-14-2005, 10:05
Jim, I use almost exclusively WT101 for both. I let the marinades sit out for an hour after soaking for 3-4hours to let the alcohol taste mellow out. Delicious.

Has anyone picked up the Maker's Mark cookbook?? Was wondering if there were any good ideas in there?


10-14-2005, 12:33
I haven't experimented much either, but I tend to use AAA 10yo for most of my cooking. It adds lots of bourbon character to the meat and it's cheap! I do use Stagg for bourbon balls though http://www.straightbourbon.com/forums/images/graemlins/yum.gif

10-14-2005, 13:51
Ancient Ancient Age is another very good cooking bourbon. What I look for is a bourbon with a distinct enough flavor to compete with other tastes. Old Grand Dad is also good when baking something where you want to add a little spice. A friend of mine uses Old Grand Dad when making her Bourbon Banana Cake.

Mike Veach