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?

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.

On 12/16/2020 4:07 PM, Dave Smith wrote:
> On 2020-12-16 4:48 p.m., wrote:
>> I've never tried it.Â* Have you?Â* If you have used whiskey in bbq
>> sauce let me know of your results.Â* 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.Â* Simple yes.Â* But what's
>> it like with whiskey?
>>
>
> What would it me like with whiskey added???Â* More expensive.Â* I can't
> imagine enhancing it in anyway.

Unless you happen to like the flavor of whiskey ... besides which ,
alcohol helps tenderize the meat . Personally I think it's a waste of
good liquor . Beer does just as well .
--
Snag
Illegitimi non
carborundum

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/

"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/

====

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

On 12/16/2020 4:48 PM, 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?
>

Its like bbq sauce without whisky only with it. Seriously, you do add a
touch of flavor but other ingredients are fairly strong. It has to be
simmered a bit as it dilutes it and you have to get rid of the water and
just leave a little flavor. Whiskey is mostly water so cut back on the
other liquids a bit too.

Played with it twice and it was not worth the effort for me.

Ed Pawlowski wrote:
> On 12/16/2020 4:48 PM, 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?
>>
>
> Its like bbq sauce without whisky only with it.* Seriously, you do
> add a touch of flavor but other ingredients are fairly strong.* It
> has to be simmered a bit as it dilutes it and you have to get rid
> of the water and just leave a little flavor.* Whiskey is mostly
> water

If someone sold you whisky and it was mostly water, then you were
really screwed. Even 80 proof whiskey is 40% alcohol.

On 12/16/2020 8:14 PM, Hank Rogers wrote:
> Ed Pawlowski wrote:
>> On 12/16/2020 4:48 PM, wrote:
>>> I've never tried it.Â* Have you?Â* If you have used whiskey in bbq
>>> sauce let me know of your results.Â* 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.Â* Simple yes.Â* But what's it like with whiskey?
>>>
>>
>> Its like bbq sauce without whisky only with it.Â* Seriously, you do add
>> a touch of flavor but other ingredients are fairly strong.Â* It has to
>> be simmered a bit as it dilutes it and you have to get rid of the
>> water and just leave a little flavor.Â* Whiskey is mostly water
>
> If someone sold you whisky and it was mostly water, then you were really
> screwed. Even 80 proof whiskey is 40% alcohol.
>
>

Right, and the other 60% is . . .

https://www.thedailybeast.com/is-the...imestone-water

On Wednesday, December 16, 2020 at 4:48:25 PM UTC-5, 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?

You'll have to taste it to find out.

From a scientific standpoint, the whiskey might dissolve alcohol-soluble flavors
from the other ingredients, making them more available to be tasted. In this case,
that would be the lemon shell, which you should try to remove the wax from.

Cindy Hamilton

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?

I can certainly help you out with this one. I've been playing with bbq
sauce with "Kentucky Straight Bourbon Whiskey" for a few years now.

I bought a pint 3-4 years ago and I still have about an ounce left.
Good for chicken, pork, and even a dipping sauce for beef.

Just start with your favorite bbq sauce then add one small capful at
a time (for 16 ounces of sauce). Simmer for a bit to reduce the alcohol
then taste. Add another capful if you want more flavor.

It's a very good addition, just take small steps. It's a strong flavor
and can quickly over power the sauce.