Tonoght I made bourbon chicken for tomorrow's Derby Party. I use a fairly standard recipe: chicken thigh meat in a sauce of several cups of bourbon (I used BT), some white wine, soy sauce, brown sugar, etc. It goes in an uncovered baking dish in a 350 degree oven for 60 minutes.
Four or five times during the last half of the baking, an explosive fireball erupted; blowing the oven door open with a ball of flame. On several of these ocassions, the sauce actually caught on fire as well and had to be blown out. I think our problem is that we have an electric oven. The bourbon fumes build up until they reach the critical point where the heat ignites them. I would imagine that the flame in a gas oven would burn them off before they got to that density.
Needless to say, it made for an exciting evening.... anyone else had a similar experience?