Cooking with booze-ahol

[Fishy]

Ok I know we have a few cooks, chefs and or grill masters in the Nut-House. Anyone got any good recipies with hard liquor? I just tried a Tequila chicken concoction off the top of my head that didn't turn out too bad but coulda been better. Share the love folks!

 

[mr340]

Ok I know we have a few cooks, chefs and or grill masters in the Nut-House. Anyone got any good recipies with hard liquor? I just tried a Tequila chicken concoction off the top of my head that didn't turn out too bad but coulda been better. Share the love folks!

Use more alcohol!!!

 

[Fishy]

Well yeah that's a given:doubt:

 

[mr340]

I personally prefer to cook with wine, it gives a mildly sweet flavor that's not overwhelming. A spaghetti sauce with some white zinfandel and a little heavy cream, really helps bring out all the flavor in the spices....

 

[leBaronA38]

My uncle once cooked Beer Can Chicken.

The beer gets cooked through the cans and the flavor basically gets fused into the bird.

Really really good. You can grill it.

 

[Fishy]

I assume you either stab a hole in the can or pop the top first?:wtf:

 

[mr340]

You just gotta see it for yourself.......[smilie=2:
[URL="http://www.outofthefryingpan.com/recipes/chicken.beer.butt.shtml"]http://www.outofthefryingpan.com/recipes/chicken.beer.butt.shtml[/URL]

 

[Fishy]

Will definately have to try that! Ok guys keep the recipies comin:dance:

 

[Da-ho]

Ive done the beer in the chicken trip quite a few times over the summer. Works best at a real low heat and let it go for a few hrs at least. Sure helps to open the can too.

 

[giowest]

My wife bought a rack that holds the beer and chicken together so there's less chance of it falling over, turned out ok, not great imo but ok.

Ohhhh, open flames and alcohol, what could go wrong!?:dance:

 

[moparguy]

My wife bought a rack that holds the beer and chicken together so there's less chance of it falling over, turned out ok, not great imo but ok.

Ohhhh, open flames and alcohol, what could go wrong!?:dance:

if your worried about it your not using enough alcohol.

 

[dodgechargerfan]

Baste the turkey with about three ounces of whiskey.
It does a good job of keeping the bird moist and tender.

I prefer Scotch Whiskey. A nice Speyside Single Malt has just the right notes to add flavour to the gravy.

 

[Diplomat_Wagon]

Yah know, I wonder how many chemicals leech out of the lable on that can into your food. :hmmm:

 

[Da-ho]

None * I hope*