Thanksgiving bourbon/rye

[GaryT]

I bet it would make a great turkey baste!:grin:

Might be just the thing to cook some sweet potatoes in?

[kcgumbohead]

Beat me to the +1 so I'll make it +2!!

+1; it is Turkey day after all!

[ThirstyinOhio]

I'll be pouring WTRB, because it is Turkey day as others have mentioned, MM because it is so easy to drink, and some Wild Turkey from the freezer over top of the ice cream that will be going on top of some apple crisp for dessert.

[mosugoji64]

The M46 profile strikes me as very Fall appropriate so I'll likely have some of that. Rye and pumpkin pie is my new favorite pairing so I'll open a WTR101 to enjoy with dessert. Yum!

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[MtnDew]

The M46 profile strikes me as very Fall appropriate so I'll likely have some of that. Rye and pumpkin pie is my new favorite pairing so I'll open a WTR101 to enjoy with dessert. Yum!

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You know, for MM being my gateway whiskey, I've never actually had 46. I'll have to remedy that...

[Yeti]

46 is a significant improvement over the standard release in terms of complexity and mouthfeel. It would be a pretty good turkey day option as well.

[TunnelTiger]

Dammit, my whole family is gonna think im a boozehound if you guys give me any more ideas........

bourbon apple pie, bourbon baked beans, holiday bourbon balls, brown sugar/mustard/bourbon ham glaze, and now this?!

I might have to try it. Work gives us all free turkeys this time of year.....

if you haven't baked a full ham with a bourbon/orange juice/brown sugar glaze you don't know what your missing

[MtnDew]

if you haven't baked a full ham with a bourbon/orange juice/brown sugar glaze you don't know what your missing

Man, that does sound good. I have made plenty of bourbon marinades for steaks (using Evan Williams black) which were quite tasty but I've never done a glaze with it. Hmmmmmmm, there may be time to modify the meal plan for next week. This has serious potential... Assuming one wanted to try that glaze, what bourbon would you recommend? Evan Williams is my staple since I follow the same rule with bourbon that I do with wine; cook with something not only inexpensive, but also something you would actually drink.

[Eskwar]

Another vote for one of the WTs here. Maybe they *have* fallen off in the past few years, but maybe something obscure (an older WTKS or WTR101) or "classy" (WTAS or WT Trad) could be located that would be a tasty discussion point...and not too, too hard to come up with.

[Paddy]

Dammit, my whole family is gonna think im a boozehound if you guys give me any more ideas........

bourbon apple pie, bourbon baked beans, holiday bourbon balls, brown sugar/mustard/bourbon ham glaze, and now this?!

I might have to try it. Work gives us all free turkeys this time of year.....

[MtnDew]

You could have a lot worse problems that this! And yes, I think I'll join you...thanks for asking!:grin:

[hectic1]

Back in 2009 I started a tradition of opening a bottle of WT on Thanksgiving and drinking Turkey all day...This year I'll be opening a WTRB-94...looking forward to getting into that bottle.

[DeanSheen]

4RsmbLE 2013 .......if I can keep from drinking it all. Opened it up yesterday, it's disappearing quick.

[TunnelTiger]

Man, that does sound good. I have made plenty of bourbon marinades for steaks (using Evan Williams black) which were quite tasty but I've never done a glaze with it. Hmmmmmmm, there may be time to modify the meal plan for next week. This has serious potential... Assuming one wanted to try that glaze, what bourbon would you recommend? Evan Williams is my staple since I follow the same rule with bourbon that I do with wine; cook with something not only inexpensive, but also something you would actually drink.

I use either AAA10Star or EWBIB, whichever bottle is open and since there will be a turkey in the oven I just put it on the grill in a disposable pan, cover it with tin foil, and baste it every hour until the meat starts falling off the bone.

Damn i'm getting hungry.

[Paddy]

I use either AAA10Star or EWBIB, whichever bottle is open and since there will be a turkey in the oven I just put it on the grill in a disposable pan, cover it with tin foil, and baste it every hour until the meat starts falling off the bone.

Damn i'm getting hungry.

I've also been using a disposable pan for several years, with great results. I usually baste the turkey with whatever seems good at the moment and then pour a beer in the pan. Wrapped in foil, the beer keeps the bird well hydrated and eliminates the need to baste again. The results have been nothing short of amazing. I never slice anymore, as I'll literally just cook it low and slow and pull the meat off the bone (by hand).

[ethangsmith]

I'll probably partake of some Wild Turkey products as well.

[KCJason1]

Pappy Van Winkle!

[dementedavenger]

I'm bringing a bottle of Wild Turkey Rare Breed and a bottle of pecan-infused Rittenhouse. It's my wife's family so I'm saving the good stuff for when I get home.

[MtnDew]

I'm bringing a bottle of Wild Turkey Rare Breed and a bottle of pecan-infused Rittenhouse. It's my wife's family so I'm saving the good stuff for when I get home.

Pecan infused Rittenhouse... is that good? Please share the recipe, unless it's just throw pecans in a bottle and call it good

I had a mini thanksgiving with some church friends and we had Weller 12 year with the main course and Woodinville Whiskey Rye (local craft distiller) with the desert that included my wifes pecan pie... sooooooo tasty. There was a recipe in the latest edition of one of my wifes cooking magazines for bourbon and honey ham so I'm going to try that for Thanksgiving. I'll probably use Jack Daniels since thats the bottle I currently have open of cooking whiskey so it won't technically be bourbon ham but close enough.

[black mamba]

My WT vatting of 4 parts RR10 to 3 parts WTR101 will be my turkey day drink of choice.

[dementedavenger]

Pecan infused Rittenhouse... is that good? Please share the recipe, unless it's just throw pecans in a bottle and call it good

Soak two cups of raw, unsalted pecans in water for 30 minutes. Strain the pecans out and put them on baking sheet. Season with 1/2 teaspoon of sale, 1/2 teaspoon of pepper, and 1/2 teaspoon of cayenne pepper (or, do what I did and season with cinnamon and nutmeg) and bake at 300-degrees for 20 minutes. Let the pecans cool. Put them in a container with a 750ml bottle of rye and let them infuse for 4-7 days, shaking/stirring once daily. Strain through cheese cloth and bottle. A bartender gave me a taste of his pecan-infused rye (he used cinnamon only) and it tasted like pecan pie. Had a bottle of Rittenhouse sitting around do I gave it a whirl. I'm going to taste on Tuesday or Wednesday.

[devillighter]

I am having country ham as the main course and thanks to this thread am now liking the idea of cracking open a WT in absence of the real thing. Perhaps a dark brown (embossed) top kentucky spirit I picked up months ago. Thinking about on opening a magnum of 2007 Graillot Crozes Hermitage as well.

[MtnDew]

Soak two cups of raw, unsalted pecans in water for 30 minutes. Strain the pecans out and put them on baking sheet. Season with 1/2 teaspoon of sale, 1/2 teaspoon of pepper, and 1/2 teaspoon of cayenne pepper (or, do what I did and season with cinnamon and nutmeg) and bake at 300-degrees for 20 minutes. Let the pecans cool. Put them in a container with a 750ml bottle of rye and let them infuse for 4-7 days, shaking/stirring once daily. Strain through cheese cloth and bottle. A bartender gave me a taste of his pecan-infused rye (he used cinnamon only) and it tasted like pecan pie. Had a bottle of Rittenhouse sitting around do I gave it a whirl. I'm going to taste on Tuesday or Wednesday.

[higgins]

I like a rye after a big meal, so I plan on cracking open a new bottle of Willett 4yr Rye with the family. Looking forward to trying it with the pie!

[DaveOfAtl]

Will probably take the 4R LE SmB 2012 that I have open. I recall people talking about it oxidizing quickly. I rarely can tell a change in a whiskey over time, but that seems like a good enough reason to finish that bottle, which is one of my favorites.