By Richard Thomas Summer and barbecue go hand in hand, and standing right next to Mr. Barbecue ought to be a bottle of whiskey. As BBQ maestro Adam Perry Lang told me earlier this year, the flavors found in whiskey make it both a natural ingredient and accompaniment for barbecue sauce and many cookout dishes. Of course, you can just ...
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Homemade Bourbon Apple Butter Recipe
By Richard Thomas “Apple butter” always makes me think of the Civil War, Cracker Barrel gift shops, and other old timey, country-style references. This is probably because apple butter isn’t the staple condiment it used to be, and even more so because it isn’t made at home anymore due to the fairly sizable amount of time involved. Still, if you ...
Read More »Cherry Bourbon Hand Pie Recipe
By Richard Thomas Do childhood memories of a Hostess cherry pie leave you with a delightful craving? You can turn that into a delightfully adult treat by making a bourbonized version in your own kitchen. Ingredients For the crust: Flour Water 1 cup Crisco (or other shortening) 1 tsp salt 1 tbls sugar Mix two cups of the flour together ...
Read More »Adam Perry Lang On Whiskey BBQ
By Richard Thomas Whiskey and barbecue often seem to be made for each other, something already well understood here at The Whiskey Reviewer. Yet even among enthusiasts of both Southern staples, just how close the relationship can be is sometimes missed, but not by urban barbecue pioneer Adam Perry Lang. “Whiskey is liquid barbecue,” says Lang. “The elements you’ll find ...
Read More »Bourbon Pumpkin Bread Recipe
By Richard Thomas Bourbon’s sweet character and vanilla notes make a natural companion for the pumpkin spices of cinnamon, nutmeg and ginger, and I’ve already explored bourbon pumpkin pie for this web magazine. Another way to go is bourbon pumpkin bread, although if we were being honest about pumpkin bread it would be better to call it “pumpkin cake.” All ...
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