"dsi1" wrote in message
...

On Wednesday, December 16, 2020 at 12:07:31 PM UTC-10, Dave Smith wrote:
> On 2020-12-16 4:48 p.m., wrote:
> > I've never tried it. Have you? If you have used whiskey in bbq
> > sauce let me know of your results. I make home made bbq sauce once
> > on a while, using it for pork back ribs. My recipe uses ketchup, a
> > bit of brown sugar, apple cider vinegar, soy sauce, worcestershire
> > sauce, lemon juice and a half a lemon shell. Simple yes. But what's
> > it like with whiskey?
> >
> What would it me like with whiskey added??? More expensive. I can't
> imagine enhancing it in anyway.
The Okinawans will boil pork belly in their local liquor. The alcohol draws
out the fat and reduces the porky smell of the meat. I use sake because I
can't get my hands on awamori. The Hawaiian version of this dish will
typically use pork butt and forego the alcohol. I like to make this dish the
Okinawan way - with pork belly and alcohol.
https://www.justonecookbook.com/rafute/

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I doubt I will ever make it but it was interesting)