http://www.straightbourbon.com/forums/ Bourbon/food pairings, cooking with bourbon, etc. en Sat, 25 May 2013 21:15:24 GMT vBulletin 60 http://www.straightbourbon.com/forums/images/styles/UndergroundStyle/misc/rss.png http://www.straightbourbon.com/forums/ http://www.straightbourbon.com/forums/showthread.php?20083-Jim-Beam-Burger-Review&goto=newpost Mon, 20 May 2013 22:03:33 GMT Here is a link to Chow.com's review of Hardee's Jim Beam Burger in which some JPS makes a surprise appearance.
http://youtu.be/mqnoOhnAkRQ ]]> Bourbon and Food Old Dusty http://www.straightbourbon.com/forums/showthread.php?20083-Jim-Beam-Burger-Review http://www.straightbourbon.com/forums/showthread.php?20066-Bacon-shell-taco&goto=newpost Fri, 17 May 2013 19:04:53 GMT Slightly unrelated, but it has a bacon weave, so I'll allow it

]]> Bourbon and Food Balcones Winston http://www.straightbourbon.com/forums/showthread.php?20066-Bacon-shell-taco http://www.straightbourbon.com/forums/showthread.php?20041-is-there-any-correlation-to-liking-high-proof-AND-liking-very-hot-spicy-food&goto=newpost Wed, 15 May 2013 03:56:13 GMT was wondering if there's any correlation. I love spicy food, the hotter the better. Im new to bourbons, and basically new to alcohol anyway. Yet, I don't care for much of anything lower than 100 proof, and find that I like the 120+ proofers. Is this unusual, or not? Seems to be a realistic assumption that if I love the hotness of foods in my mouth that i may prefer "hot" whiskeys over the standard ones.

any inputs? ]]> Bourbon and Food 393foureyedfox http://www.straightbourbon.com/forums/showthread.php?20041-is-there-any-correlation-to-liking-high-proof-AND-liking-very-hot-spicy-food http://www.straightbourbon.com/forums/showthread.php?20007-Smooth-Ambler-Old-Scout-Caramel-Sauce&goto=newpost Fri, 10 May 2013 18:48:40 GMT I picked up a jar while on business in West Viriginia and it is pretty darn good. You can taste the bourbon without it being overpowering, its got... I picked up a jar while on business in West Viriginia and it is pretty darn good. You can taste the bourbon without it being overpowering, its got the right amount of sweet and salty. I can't say whether its good on anything, because I ate it all straight out of the jar. ;) I highly recommend it. I haven't found it online yet, but I'll post a link if I do. ]]> Bourbon and Food IowaJeff http://www.straightbourbon.com/forums/showthread.php?20007-Smooth-Ambler-Old-Scout-Caramel-Sauce http://www.straightbourbon.com/forums/showthread.php?19828-Olivia-s-Beer-Cheese&goto=newpost Sat, 13 Apr 2013 18:22:39 GMT Not too new a product, but new to me. Beer cheese made with rye, bourbon, and one with West 6th IPA. Really great stuff. If you are a fan of beer... Not too new a product, but new to me. Beer cheese made with rye, bourbon, and one with West 6th IPA. Really great stuff. If you are a fan of beer cheese and are passing through Lex, I would certainly recommend picking some up.

http://oliviasbeercheese.com/ ]]> Bourbon and Food MyOldKyDram http://www.straightbourbon.com/forums/showthread.php?19828-Olivia-s-Beer-Cheese http://www.straightbourbon.com/forums/showthread.php?19824-Link-to-Recipes&goto=newpost Sat, 13 Apr 2013 02:19:03 GMT Here is a link to a bunch of bourbon related recipes. Enjoy. http://www.epicurious.com/recipesmenus/slideshows/cooking-with-bourbon-51880 Here is a link to a bunch of bourbon related recipes. Enjoy.


http://www.epicurious.com/recipesmen...-bourbon-51880 ]]> Bourbon and Food Old Dusty http://www.straightbourbon.com/forums/showthread.php?19824-Link-to-Recipes http://www.straightbourbon.com/forums/showthread.php?19794-My-First-Fatty&goto=newpost Mon, 08 Apr 2013 23:07:59 GMT OK, there's no bourbon in the recipe, but I was drinking bourbon while preparing it. Close enough?


It was nice enough weather last Friday that I had my first crack at a fatty. Making a fatty is alot easier if you have someone to help, so I have to give a big shout-out to my mom for helping.

First, I sauteed some onions, mushrooms, and red bell peppers.



Then we got a big mixing bowl and put in a pound each of ground turkey, ground pork, and ground beef.



Then we added a packet of french onion soup mix.



Then an egg...



Then a handful of rolled oats...



And mixed it all together. At this point, you could cook the stuff and end up with a tasty meatloaf, but we're going further.



Here are the sauteed veggies. The mushrooms really cooked down alot - something to keep in mind in the future.



Then we put a pound of the mix in a one gallon Ziploc bag and rolled it out, cut the sides of the bag, and flipped the meat patty onto a piece of wax paper.



Then add cheese, veggies, and more cheese.



We had a little filling left over.



Then we rolled it up like so:



And then it looks like a burrito with a meat patty wrap instead of a tortilla :)



Then we transferred it to a piece of Saran Wrap.



And rolled it up tightly.



Then I prepared the grill for indirect heat.



I lit 13 briquets of good old Kingsford and let them get completely gray.



Then I distributed them evenly over the unlit coals.



BACON WEAVE! (5 by 6)



Then we repeated the rolling process to apply the bacon weave, and put it on the grill.



After roughly two hours at 275-300°F, and then a brief and very flamey searing, this is what it looks like.



Then we cut into it.



Ready to eat! (Notice smoke ring.)




It was pretty tasty, but I think next time I'll use twice the mushrooms, and they'll be portobello mushrooms instead of button mushrooms. ]]> Bourbon and Food TheNovaMan http://www.straightbourbon.com/forums/showthread.php?19794-My-First-Fatty http://www.straightbourbon.com/forums/showthread.php?19777-Simple-Bourbon-Steak-Marinade&goto=newpost Sun, 07 Apr 2013 11:08:22 GMT This is a marinade I use for tender steaks; top sirloin, striploin, ribeye and porterhouse. 1hr is enough before cooking to fully flavor the steaks.... This is a marinade I use for tender steaks; top sirloin, striploin, ribeye and porterhouse. 1hr is enough before cooking to fully flavor the steaks. If using less tender steaks such as flank, crossrib or blade; I would increase the time to 4hrs.

1/4 cup bourbon (BT, EC12, something cheap with standard profile)
1/4 cup brown sugar
2tbs soy sauce
2tbs worchester sauce
2tbs mustard
2tbs minced garlic
3tbs olive oil
2tbs red wine vinegar
pepper to taste

Steaks are best cooked at room temp. Put steaks in large ziplock back, or baking dish. Add marinade, wait an hour and throw them on the BBQ. ]]> Bourbon and Food WhiskyToWhiskey http://www.straightbourbon.com/forums/showthread.php?19777-Simple-Bourbon-Steak-Marinade http://www.straightbourbon.com/forums/showthread.php?19639-Brooklyn-Brine-Co&goto=newpost Sat, 23 Mar 2013 18:12:02 GMT Found a bit of an oddity while grocery shopping today, Brooklyn Brine Co. Whiskey Sour Pickles. Apparently they're made with McKenzie Rye and they are some spicy muthas. Delicious though. Anyhow, just thought I'd throw it out there. Maybe Mr. McKenzie can share some knowledge about this product. ]]> Bourbon and Food MyOldKyDram http://www.straightbourbon.com/forums/showthread.php?19639-Brooklyn-Brine-Co http://www.straightbourbon.com/forums/showthread.php?19579-Bourbon-and-ice-cream&goto=newpost Tue, 19 Mar 2013 00:20:44 GMT A buddy of mine just happened to mention that one of his grandkids ate a bite of his ice cream once an immediately spit it out. :lol: Apparently he... A buddy of mine just happened to mention that one of his grandkids ate a bite of his ice cream once an immediately spit it out. :lol: Apparently he likes to pour bourbon on his ice cream.

Any body else here ever do that?

I'm thinking plain vanilla, since most bourbons have a lot of vanilla on the nosy. ]]> Bourbon and Food Alden http://www.straightbourbon.com/forums/showthread.php?19579-Bourbon-and-ice-cream http://www.straightbourbon.com/forums/showthread.php?19566-Spiced-peaches-w-OWA-chaser-vs-reverse&goto=newpost Mon, 18 Mar 2013 03:14:13 GMT I'm having coughing fits and runny nose/scratchy throat, and immediately turned to OWA, my go-to pour in emergencies like this. Then it occurred to me to try some of the spiced peaches I got at the store recently. A little experiment ensued-- try a sip of OWA, then a bite of peach. rinse and repeat... then try reversing the order, rinse and repeat... I'm feeling better, and it shuts the cough off long enough to pour another OWA. I'll put off experimenting with peach/bourbon mixes for another time. Meanwhile, focusing on getting good and Well(er). :grin: ]]> Bourbon and Food staplegund http://www.straightbourbon.com/forums/showthread.php?19566-Spiced-peaches-w-OWA-chaser-vs-reverse http://www.straightbourbon.com/forums/showthread.php?19562-Bourbon-Accompaniments&goto=newpost Sun, 17 Mar 2013 19:01:18 GMT What small bites or palate cleansers do you put out with a bourbon tasting? What small bites or palate cleansers do you put out with a bourbon tasting? ]]> Bourbon and Food Old Dusty http://www.straightbourbon.com/forums/showthread.php?19562-Bourbon-Accompaniments http://www.straightbourbon.com/forums/showthread.php?19560-Bourbon-Maple-Syrup&goto=newpost Sun, 17 Mar 2013 16:42:46 GMT Made some bourbon maple syrup last night, and it is awesome!! Very simple too - I looked every several recipes, and found too many had too LITTLE... Made some bourbon maple syrup last night, and it is awesome!! Very simple too - I looked every several recipes, and found too many had too LITTLE bourbon for my liking, and wound up customizing the one I found a bit.

Below is what I did:

Ingredients
8 oz pure maple syrup
1.5 teaspoons of brown sugar
4 oz of bourbon (I used AAA 10 Star)
1/2 teaspoon of vanilla extract

Mix all ingredients into a small pot and bring to a boil (stirring to dissolve the brown sugar). Once brought to a boil, reduce heat to low and let simmer for 15 minutes (no need to stir throughout, although I gave it a stir once or twice during). Then turn off heat but leave pot on the stove to allow to cool (took about an hour). By this time, I had just under 9 ounces of bourbon maple syrup. It should be refrigerated (my original pure maple syrup called for refrigeration after opening, but several of the recipes called for this, so I'd recommend that just to be safe).

I used the syrup on some pumpkin spice pancakes, and it was awesome. My wife says it is WAY too "bourbony" (and the original recipe I found called for only 2 ounces of bourbon), but - I like it that way :-) You can always try with 2 ounces, and if you're satisfied stop there (although I'd reduce the simmer time to 10 minutes). :yum: ]]> Bourbon and Food darylld911 http://www.straightbourbon.com/forums/showthread.php?19560-Bourbon-Maple-Syrup http://www.straightbourbon.com/forums/showthread.php?19486-Grilled-Rib-Eye-Steaks-with-Bourbon-Shallot-Butter&goto=newpost Sun, 10 Mar 2013 05:41:52 GMT Thought I would share this with all of you.....this is really good. Grilled Rib Eye Steaks with Bourbon-Shallot Butter2 thick Rib Eye steaks,... Thought I would share this with all of you.....this is really good.

Grilled Rib Eye Steaks with Bourbon-Shallot Butter

2 thick Rib Eye steaks, about 13-16 oz each
Extra Virgin Olive Oil
4 shallots, sliced thinly
1/4 cup bourbon, preferably Maker’s Mark
4 T good quality butter (Garlic Herb Butter)

Kosher salt and freshly ground black pepper to taste


Rub the steaks with a bit of olive oil and season liberally with Kosher salt and pepper. Let sit out, covered, at room temperature while the grills heats.

Heat a small saute pan over medium-low heat with a bit of olive oil. Cook the shallots in the pan until they become browned and just slightly crisp, about 20-25 minutes. Keep a close eye on them as they can burn. Remove the pan from the heat and pour in the bourbon (use some caution here). Place the pan back over the heat, increase the heat to medium and cook until the bourbon has completely evaporated. Remove the pan from the heat and let cool a bit. Then mix the shallots with the butter. The butter should melt slightly. Season to taste with Kosher salt and pepper. Set aside at room temperature until the steaks are done.
Grill the steaks to your desired doneness. Remove from the grill and tent with aluminum foil. Let rest for 5 minutes. Then plate the steaks and slather on the butter mixture. Serve immediately.
The resulting butter mixture is just plain delicious. As you eat it, the components of it come a bit at a time. You first taste the sweetness from the bourbon and then the sweetness from the shallots. And then there’s just a bit of sharpness left in the shallots that lingers on the tongue every so lightly. Finally, the richness of the butter brings it all together and meshes it all with the beefy flavor of the steak. And over all of it, the butter mixture has a ephemeral smokiness to it (from the charred barrels in which it is aged) that pairs wonderfully (of course) with the smoky flavors from the grill. ]]> Bourbon and Food Mr Torrence http://www.straightbourbon.com/forums/showthread.php?19486-Grilled-Rib-Eye-Steaks-with-Bourbon-Shallot-Butter http://www.straightbourbon.com/forums/showthread.php?19332-Pan-seared-steak-with-bourbon-cheese-sauce-Yummy!&goto=newpost Sat, 23 Feb 2013 02:13:48 GMT Good Day All- Tonight Karry made me this fantastic pan seared steak with bourbon cheese sauce. She did not include the fried egg, figured that... Good Day All-

Tonight Karry made me this fantastic pan seared steak with bourbon cheese sauce. She did not include the fried egg, figured that would be overkill.

http://inesandjeffskitchen.wordpress...013/02/17/411/

Highly recommend you give it a shot. She even wanted a glass of bourbon to go along with it so I opened us up a Pappy 20 which complimented wonderfully.



Best regards, Tony ]]> Bourbon and Food aea6574 http://www.straightbourbon.com/forums/showthread.php?19332-Pan-seared-steak-with-bourbon-cheese-sauce-Yummy!