Originally Posted by BBQchef33
. I use to use a mixture of apple juice and cheap bourbon in my sprays. sometimes even a touch of pickle juice in the bottle. did it this way for years, and eventually realized that on those days where i didnt use the bourbon, i was missing that bitter/tangy flavor. stopped using bourbon and never looked back. Now its combination of fruit juices. Apple and cherry mostly, but have used peach, pear, pineapple, etc...
Thanks I keep wondering why my cooks had gotten so much better. I was missing the booze in the spray. Now I use a apple juice and the wife likes my cooks. My son says the meat is not spicy enough for him, but he will say anything to be negative to my cooks, but never leaves meat on his plate.
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