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  1. #1
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    Hancock\'s President\'s Reserve

    Howdy Folks!

    I know you've been wonderin' what bourbon to use on your steaks and such. Well ponder no more. *THE* bourbon to use is Hancock's President's Reserve. It's rather pricey at forty smackers a bottle, but it does come in its own liquor cabinet. Last Sunday I mixed equal portions of Hancock's with Lea & Perrins' Traditional Steak Sauce with spectacular results. *Believe it* This *is* the real deal. Smooth & delicious. It's everything you've ever wanted in a great great steak marinade. Cook over a real charcoal fire in a kettle grill of course.

    My wife Vickie has just brewed up a batch of Burgoo. One wiff tells me that there is a goodly amount of Hancock's President's Reserve contained within. It smells very much like that wonderful stuff served with pride in the Old Talbert Tavern in Bardstown. When cooking with bourbon I highly recommend Hancock's President's Reserve - a single barrel pour from the fine folks at Buffalo Trace. Ask for it by name - Hancock's President's Reserve. You'll be glad you did.

    Linn Spencer

    Have Shotglass. Will Travel.

  2. #2
    Enthusiast
    Join Date
    Nov 2000
    Location
    Frankfort, KY
    Posts
    499

    Re: Hancock\'s President\'s Reserve

    Linn,
    This is the first time I have seen someone recommend Hancock's as a marinade. I must give it a try. I know this might sound somewhat sacrilegious to all those Bourbonians out there, but, the new Sazerac Rye (18 year old) makes an unbelievable addition to chili.

    Ken


  3. #3
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    Re: Hancock\'s President\'s Reserve

    All bourbons are excellent in burgoo, and absolutely anything goes well with chili.
    But only Old Weller Antique Original 107 Brand has the stuff that it takes to bring out the best in a bologna & mayo sandwich!

    =John=
    http://w3.one.net/~jeffelle/whiskey

  4. #4
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    Re: Hancock\'s President\'s Reserve

    John,
    I'll take the Weller, hold the bologna and Mayo.
    Mike Veach


  5. #5
    Enthusiast
    Join Date
    Nov 2000
    Location
    Frankfort, KY
    Posts
    499

    Re: Hancock\'s President\'s Reserve

    You guys don't know how good it makes me feel reading about your preference for Hancock's, Weller, etc. It makes a brand manager feel important. Just wanted to add one additional comment about recipes. If you know someone at a distillery, you may be able to get some char after the barrels have been dumped. In addition, the bungs sometime fall into the dump trough and get saturated with bourbon. If these are added to hot coals on the grill and the steaks, chicken, or what ever are then smoked, you will have to fight the neighbors off with a whip and chair. The resulting taste is unlike anything you have ever tasted.

    Ken
    PS. DO NOT put the char and/or bungs on an open fire. This could prove very unpleasant!


  6. #6
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    Re: Hancock\'s President\'s Reserve

    I have done this and Ken is right. The char is an excellent addition to the charcoal in the grill. So Ken, should we put you down for some char at our tailgate party next year at the Bourbon Festival?
    Mike Veach


  7. #7
    Connoisseur
    Join Date
    Aug 2000
    Location
    Louisville, Kentucky
    Posts
    654

    Re: Hancock\'s President\'s Reserve

    Mike and Ken,
    OK Mike, now my feelings are hurt. I gave you a bag of cut-up barrelheads. Did you try those? I've been trying to market that very thing...
    I'm also in the process of putting together a Bourbon recipe database. Here's one for starters. I can't take the credit for this one. It's Emeril's:

    VANILLA AND BOURBON MARINATED PORK LOIN WITH SOUR CREAM MASHED SWEET
    POTATOES AND PECAN GRAVY
    Recipe courtesy Emeril Lagasse, 2000
    2 vanilla beans, split and scraped
    1 teaspoon orange zest
    1 teaspoon cracked black pepper
    1 cup brown sugar
    1 cup cider vinegar
    2 bay leaves
    2 cups bourbon
    1 pork loin, trimmed and cleaned (about 6 pounds)

    In a small saucepan, combine vanilla beans, orange zest, black pepper,
    brown sugar, cider vinegar and bay leaves and cook over medium heat
    until sugar is melted and flavors have begun to meld, about 10 minutes.
    Remove from heat and add bourbon. Cool marinade completely before
    pouring over pork loin in a glass casserole or bowl. Refrigerate for 48
    hours, turning every 12 hours.

    Preheat oven to 350 degrees F. Remove pork from marinade and pat dry.
    Transfer marinade to a saucepan and reduce volume by 1/3. Reserve to use
    in the pecan gravy. Place pork on a rack on a baking sheet and bake for
    45 minutes, or until a thermometer reads 155 degrees F. Let rest 5
    minutes before slicing. Serve with Pecan Gravy and Sour Cream Mashed
    Sweet Potatoes.

    For the Pecan Gravy:
    1 cup chopped pecans
    1/4 cup butter
    1 cup chopped trinity (equal amounts onion, celery, green pepper, finely
    diced
    1/2 tablespoon chopped garlic
    1/8 teaspoon cayenne pepper
    3 tablespoons flour
    1 cup pork marinating liquid
    1 quart chicken stock

    In a saucepan cook pecans in butter until you get a pleasant pecan
    aroma. Add trinity and cook for 2 minutes. Add garlic, cayenne pepper
    and cook for 2 minutes. Add flour, cook for 2 minutes, then add
    marinating liquid and chicken stock. Continue to cook until sauce has
    thickened enough to coat the back of a spoon. Season to taste with salt
    and pepper.

    For the Sweet Potatoes:
    8 large sweet potatoes, peeled and cut into chunks
    1 cup sour cream
    1/4 cup bourbon
    1/4 cup brown sugar
    1/4 cup Steen's cane syrup
    Salt and white pepper

    In a large saucepan, boil sweet potatoes until fork tender, about 15 to
    20 minutes. Pour off all of the water and put potatoes through a food
    mill or ricer. Using a large plastic spatula, fold in sour cream,
    bourbon, brown sugar, and cane syrup. Taste and add salt and white
    pepper to taste. Serve immediately or put in a casserole dish and reheat
    when ready to serve.

    Yield: 12 servings

    Merry Christmas Everyone!
    Bj

    Blowin' smoke in Bardstown

  8. #8
    **DONOTDELETE**
    Guest

    Re: Hancock\'s President\'s Reserve

    My My BJ that does sound good! Are you cooking this for our party next year?

    Linn Spencer

    Have Shotglass. Will Travel.

  9. #9
    Connoisseur
    Join Date
    Aug 2000
    Location
    Louisville, Kentucky
    Posts
    654

    Re: Hancock\'s President\'s Reserve

    Hey Linn,
    I'm really looking forward to next year. I'd be more inclined to bring a grill and do some Bourbecue Chicken or some pulled pork w/ Bourbecue sauce. And I will for sure be using chunks of cut-up barrelheads in with the lump charcoal. Sound good?
    Bj

    Blowin' smoke in Bardstown

  10. #10
    **DONOTDELETE**
    Guest

    Re: Hancock\'s President\'s Reserve

    Indeed it do! We'll need several grills; your barrelhead pieces, barrel char, charcoal, and I think a barrel each of Blanton's and Kentucky Spirit should do nicely. So all you industry folks out there be sure to bring whatever you can!
    We're looking forward to meeting you soon Bj.

    Linn Spencer

    Have Shotglass. Will Travel.

 

 

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