Many restaurants enjoy serving meats cooked in a pit that are layered with bourbon BBQ sauce. The meats are moist and delicious, and possess a flavor that is richly rewarding. The mixture will contain an abundance of spices and sugars that can be applied best with the use of a bristled brush. This utensil will ensure that each morsel of meat is slathered with a coating that will keep it moist during the cooking process.
The main ingredients used for these coatings are Kentucky bourbons, a drink that is distilled to produce a caramel flavor and the liquid that remains after the distillation process is complete will result in a amber colored liquor that has a high alcohol content. The sauces that contains this liquid will be dark and rich and sweet. The primary sweetener for this type of coating is brown sugar and it will thicken as the mixture is cooked.
The primary grain used to create this libation is Indian corn, which is milled to a fine texture and combined with water to create a mash. This mixture is cooked and rye and barley malt are added for additional flavoring. Craftsmen study outdoor temperatures because the weather temperatures will directly affect the finished flavor of the libation.
The mash will sour as it is heated several times during the cooking process, and this tang will remain in the finished libation and the coating mixture. The flavors that are emitted from the wooden casks that the liquor is placed in to age will mingle together and become stronger and distinct as time goes by. The personality of the sauce will emerge, but can be affected by other ingredients.
There are tried and true methods in place by Southerners that ensure rich flavors emerge. Cooks can choose to use cypress woods when fermenting the liquor, and the time spent aging can have a direct affect on how it will taste. The canisters that the liquor is placed in can change the taste too, so white oak is chosen to age the liquors because it has no after taste.
Some sauce recipes will pursue a bolder edge because the ingredients added will be peppers. Some hard core cooks will place a smoke flavoring in the mixture by placing hickory woods that have been used in the smoking process for cooked meats on a previous occasion. Less devoted cooks will take a short cut and pour liquid smoke flavorings into the BBQ sauce mixture.
Ripe tomatoes are peeled and simmered for hours to achieve the base for the sauces. A generous portion of spices are added like paprika and black pepper. Some cooks go overboard and add diced garlic to the mixture to increase the texture of the liquid coating. Other cooks may want a thicker sauce, and use components like corn starch to reach that mark.
Some people find that a bourbon BBQ sauce is more robust than others due to the amount of aging that liquor was given. Some cooks believe that their mixture is more powerful if it is allowed to sit in a refrigerated space for a couple of days to allow the full flavor of each spice to come through. Each mixture will be created for flavor, and grilled meats will be moist, tender and flavorful when this coating is applied.
The main ingredients used for these coatings are Kentucky bourbons, a drink that is distilled to produce a caramel flavor and the liquid that remains after the distillation process is complete will result in a amber colored liquor that has a high alcohol content. The sauces that contains this liquid will be dark and rich and sweet. The primary sweetener for this type of coating is brown sugar and it will thicken as the mixture is cooked.
The primary grain used to create this libation is Indian corn, which is milled to a fine texture and combined with water to create a mash. This mixture is cooked and rye and barley malt are added for additional flavoring. Craftsmen study outdoor temperatures because the weather temperatures will directly affect the finished flavor of the libation.
The mash will sour as it is heated several times during the cooking process, and this tang will remain in the finished libation and the coating mixture. The flavors that are emitted from the wooden casks that the liquor is placed in to age will mingle together and become stronger and distinct as time goes by. The personality of the sauce will emerge, but can be affected by other ingredients.
There are tried and true methods in place by Southerners that ensure rich flavors emerge. Cooks can choose to use cypress woods when fermenting the liquor, and the time spent aging can have a direct affect on how it will taste. The canisters that the liquor is placed in can change the taste too, so white oak is chosen to age the liquors because it has no after taste.
Some sauce recipes will pursue a bolder edge because the ingredients added will be peppers. Some hard core cooks will place a smoke flavoring in the mixture by placing hickory woods that have been used in the smoking process for cooked meats on a previous occasion. Less devoted cooks will take a short cut and pour liquid smoke flavorings into the BBQ sauce mixture.
Ripe tomatoes are peeled and simmered for hours to achieve the base for the sauces. A generous portion of spices are added like paprika and black pepper. Some cooks go overboard and add diced garlic to the mixture to increase the texture of the liquid coating. Other cooks may want a thicker sauce, and use components like corn starch to reach that mark.
Some people find that a bourbon BBQ sauce is more robust than others due to the amount of aging that liquor was given. Some cooks believe that their mixture is more powerful if it is allowed to sit in a refrigerated space for a couple of days to allow the full flavor of each spice to come through. Each mixture will be created for flavor, and grilled meats will be moist, tender and flavorful when this coating is applied.
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