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Moose 04-01-2014 11:03 PM

Discussion Thread -> "Spirited Cookin'!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
Our new TD category is...

"Spirited Cookin'!"
This was caseydog's winning entry in the 2012 "Cooked with Booze" TD.


Originally Posted by peeps
Let's do "Spirited Cookin': Not Just for Drinkin'". Alcohol (beer, wine, spirits, etc) must be used as an ingredient during the preparation of your dish as a marinade, sauce, or glaze or similar (not just as a drink in a glass next to your plated shot) for the grilled or smoked item. Entry must include a picture of the bottle/can of what you used and a description of how you used it in the preparation.

Will the special rules madness ever end?


You may submit entries that are cooked from Friday 4/4 through Sunday 4/13.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 4/14

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Best of luck and even better eats to all!

Blah64 04-05-2014 01:34 AM

My entry photo:

Used Red Wine & White wine:

White wine was used in a marinade for swordfish. Red Wine was used in marinade for turkey leg and then reduced for a sauce.

Full cook thread here:

Pyrotech 04-05-2014 03:46 PM

Cooking with various alcohol is one of my favorite ways to cook, and Since I have been hungry for Maple Bourbon Pork Tenderloin and this throwdown happen to come along... Well, I had to enter...

The required Entry photos..

The Bourbon and the pure Maple Syrup for the Maple Bourbon Sauce..

Offical Entry Photo

Maple Bourbon Pork Tenderloin, with oven roasted New potatoes and bobby carrots

The Cook thread can be found at

Toast 04-05-2014 11:50 PM

I see there is no lack of 'er Spirit around here. Great entries already!

CharredApron 04-06-2014 04:53 AM

Steak L'orange
I made a orange and whisky flambé for the Spirited Cookin TD, this is my official entry.

Started with some orange slices and thinly sliced shallot.

Sauteed on the OTG in butter

Warmed up my whisky

Then set fire to it flambé style to caramelize the sugars in the whisky.

Readied the steak for the grill

Got my bread ready too!

Grilled up some red peppers and egg plant and a chicken breast for Mrs CA

Got my steak on!

Voila Steak L'orange and my entry pic for polling

angryfish01 04-06-2014 04:25 PM

Spirited cooking entry....I'm back!
This is my official entry for the spirited Cooking Throwdown.

Lamb shanks.

Attachment 93838

The cook thread is here.

Smoke Dawg 04-06-2014 09:24 PM

Official Entry
Please accept this as my official entry in the "Spirited Cookin!" Throwdown

The full cook can be found at:

A very nice Beer was used to marinade the Boneless Rib Eye

Pease use this as the entry shot
Attachment 93886

It was very good and I got to drink half the Beer!

Thanks for lookin!

peeps 04-06-2014 09:28 PM

Chicken thighs: brined in water with 2 parts salt, 1 part Tony Chachere's and 3 parts brown sugar for ~ 4hours

Dusted with Plowboys Yardbird prior to smoke.

Threw them on Major along with some corn and what turned out to be 3/4 of a load of wet charcoal. I was wanting to cook this at about 350F but the best I could get Major up to was 225F or so with the bottom vent fully open and all 4 of my 3/4" intakes in the side of the bowl. I started it with a half lit small Weber chimney and after only getting up to about 150F in the first 45 minutes, I started up another full small Weber chimney and that still wasn't enough.

After dicking with the coals for what seemed like forever, they were done after about 1.5 hours.

At that point, I dipped them in this mix of Austin's Own BBQ Sauce: Border Edition, mixed with ~20-30% Woodford Reserve Bourbon that I mixed up a bit earlier. I lit the bourbon on fire for a bit because fire is cool....and it burns off some of the alcohol. Then poured in the sauce and simmered for a bit.

After dipping them, I threw them in the oven under the broiler for a bit to set the sauce and hopefully get the skin to be crispy wasn't.

Here it is all plated up withe the corn on the cob I had on the smoker as well. Flavor was awesome but I was disappointed in the skin...please use the shot below as my entry pic.

93vpmod 04-06-2014 09:32 PM

Pass the Woodford...I mean the chicken! I swear I could actually smell you burning off the alcohol in your sauce. Nice, very nice!

Smoke Dawg 04-06-2014 11:17 PM

Did you capture the vapors?

peeps 04-06-2014 11:31 PM


Originally Posted by Smoke Dawg (Post 2874172)
Did you capture the vapors?

No, but the vapors from previous bottle of Woodford that i bought that spilled in my passenger seat before I even got to consume any made my face numb for about a week during my daily commute :wink: :sad:

Smoke Dawg 04-07-2014 04:58 PM


Originally Posted by peeps (Post 2874186)
No, but the vapors from previous bottle of Woodford that i bought that spilled in my passenger seat before I even got to consume any made my face numb for about a week during my daily commute :wink: :sad:

The mental picture of your face burried in the passenger seat! :loco::cop::noidea::focus:

robbq 04-10-2014 10:16 PM

Nice idea for a throwdown. Here is my entry. I made flank steak with a whisky citrus marinade, along with grilled veggies, rice, and fresh bread.

Cook thread:

The whisky

My entry photo:

Thanks for looking.

DerHusker 04-12-2014 01:04 PM

The Trifecta!
I love entering the Throwdowns because it forces some variety and creativity to what I’m cooking. Since this throwdown required using some form of alcohol in the dish, I decided to use it in all three of the items on my plate for a Trifecta.

Required photo of Bourbon
Plated shots with a Leinenkugel Vanilla Porter. I still haven't decided which picture will be my entry photo. Any help would be appreciated.

Ooooh Yeeeeah! :becky:

The entire cook thread can be seen here:

Toast 04-12-2014 10:29 PM

I would say pic 5 Der Husker but they all look Great! Pic 4 not counting the bottle.

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