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  1. #1
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    Kentucky Bourbon Steak

    While dining at the Talbert Tavern Mike Veach and I both ordered the Kentucky Bourbon Steak. After consuming the delicious meal both Mike and I tried to guess which bourbon was used. I don't remember what we gussed but we were both wrong. It was Jim Beam Marinade. Vickie went out and promptly bought two bottels.

    Tonight we had Kentucky Bourbon Rib Eyes. First dump a liberal amount of marinade over the steaks and refrigerate overnight. The next day fire up your charcoal grill. For real wood flavor a gas grill just won't do. We had bought some wood chips made from used bourbon barrels and soaked them in water. After draining dump these on the fire after your charcoal is good and hot and glowing orange. Put your cooking grill in place and put on the steaks. Cook to your desired level of doneness. Eat with gusto!

    Linn Spencer

    Have Shotglass. Will Travel.

  2. #2
    Connoisseur
    Join Date
    Aug 2000
    Location
    Bloomington, IN
    Posts
    784

    Re: Kentucky Bourbon Steak

    You lucky dog!


  3. #3
    **DONOTDELETE**
    Guest

    Re: Kentucky Bourbon Steak

    Linn,
    The steaks sound great. I suggest we make up a big pan of bourbon baked beans and grill some steaks the next Bourbon Festival.
    Mike Veach


  4. #4
    **DONOTDELETE**
    Guest

    Re: Kentucky Bourbon Steak

    Capital idea Mike! We'll have to send you some money to get the steaks and marinade and put them in the 'fridge. After the Heritage Panel we'll crank up the grill. Maybe Booker will be trying to find a way to sneak into our party.

    Linn Spencer

    Have Shotglass. Will Travel.

  5. #5
    **DONOTDELETE**
    Guest

    Re: Kentucky Bourbon Steak

    Linn,
    If we are going to make a party out of this then we need to sautee' some mushrooms with butter (NO MARGARINE!!!!) and bourbon as well and end the meal with some Bread Pudding with caramel Bourbon sauce.
    Mike Veach


  6. #6
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,610

    Re: Kentucky Bourbon Steak

    Or as Henry Watterson ended his famous Mint Julep recipe, "now throw out all that crap and drink the bourbon."

    --Chuck Cowdery

  7. #7
    **DONOTDELETE**
    Guest

    Re: Kentucky Bourbon Steak

    Sounds delicious indeed! To use margarine would be like using a Canadian blend.
    Real butter & bourbon only please.

    Linn Spencer

    Have Shotglass. Will Travel.

  8. #8
    **DONOTDELETE**
    Guest

    Re: Kentucky Bourbon Steak

    Linn,
    I did this with mushrooms, onions and bell pepper and thought it was quite good to have with a steak. I used Very Old Barton B in B and it did actually catch fire a time or two while on the grill but that was fine.
    Mike Veach


  9. #9
    **DONOTDELETE**
    Guest

    Re: Kentucky Bourbon Steak

    Chuck,
    Marse Henry had a lot to say about bourbon and was a great opponent to prohibition. He even ordered a case of Old Charter on the eve of prohibition to see him through the dry years that were to follow.
    Mike Veach


  10. #10
    Bourbonian of the Year 2003 and Super Moderator
    Join Date
    Feb 2002
    Location
    Kentucky
    Posts
    2,942

    Re: Kentucky Bourbon Steak

    Mike I guess Henry must have thought the Volstead act would be corrected right away to only need a case of Old Charter!
    I am trying my hand at developing my own Bourbon steak recipe( Not much to do on a rainy Kentucky afternoon, and even less that I have time to write about it.) I have 2 containers 1 with mesquite chips the other with hickory soaking in Cabin Still and water ( because it was cheap) . I will have to fine tune the hickory I'm afraid because I used limbs and I think I should have used a piece of the first cut of the log, that's where staves come from to make the barrells. I should have got it in the fall instead of now . I guess I could look for a seasoned piece in the wood pile. ( If you think this is too much detail , I soak black walnuts for months for the bourbon balls I make.) I have a beginning marinade for the steaks . We'll see what happens. I found several recipes for such but some included using prepared mustard . That doesn't appeal to me. Although it may be very good.

    Bobby Cox

 

 

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