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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-28-2008, 03:27 PM   #1
MAsQue
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Default Looking for bourbon substitute

I'm trying to cut the cost of my bourbon flavored BBQ sauce. Has anyone ever found a bourbon flavoring or extract that tastes reasonably good and costs less than bourbon? Every product I've found so far costs more than bourbon does!

Brian
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Unread 08-28-2008, 03:47 PM   #2
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You are intentionally trying to hurt me??

lol
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Unread 08-28-2008, 03:50 PM   #3
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It is tough to scrimp on Jim Beam.

(what about vanilla extract and willie b's bourbon rub?)
not sure about the combo taste though....
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Unread 08-28-2008, 04:01 PM   #4
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Here you go!

Skip the whip cream though!

http://www.cooksvanilla.com/product_...n_Extract.html
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Unread 08-28-2008, 04:41 PM   #5
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http://web.inetba.com/westboylstonho...tem563860.ctlg
Never tried this, but I heard of it on the homebrewer's sites.
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Unread 08-28-2008, 05:37 PM   #6
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I've always looked for an excuse to put bourbon IN an recipe. Seriously though, have you tried a lower priced bourbon? I used to get more expensive stuff but have found that i really like Ezra Brooks. It is good stuff at a great price.
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Unread 08-28-2008, 05:44 PM   #7
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Dickel
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Unread 08-28-2008, 05:46 PM   #8
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Quote:
Originally Posted by BobF View Post
Dickel
Too sweet. Isn't it almost a liquer???
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Unread 08-28-2008, 06:00 PM   #9
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Quote:
Originally Posted by eagle697 View Post
I've always looked for an excuse to put bourbon IN an recipe. Seriously though, have you tried a lower priced bourbon? I used to get more expensive stuff but have found that i really like Ezra Brooks. It is good stuff at a great price.
Ten High!!!
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Unread 08-28-2008, 06:09 PM   #10
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Quote:
Originally Posted by K I N G P I N View Post
Too sweet. Isn't it almost a liquer???
You sure you're talking about the same George Dickel?
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Unread 08-28-2008, 06:40 PM   #11
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Old Yellowstone...great for flavoring things...like coke,sprite, ice
A nice mixer...not very smooth to sip, but great to cook with
A friend is using it in his smoked salt recipe.
That reminds me, i have a small stash in the cabinet...
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Unread 08-28-2008, 06:56 PM   #12
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When I read the line "Looking for a bourbon substitute.", I could not help but think, "Have you tried a 12-Step Program?"...
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Unread 08-28-2008, 10:04 PM   #13
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Quote:
Originally Posted by Double D's BBQ View Post
Here you go!

Skip the whip cream though!

http://www.cooksvanilla.com/product_...n_Extract.html
I tried those folks. Very nice lady tried to help me out. I've included part of our correspondence below because I still don't get it.

Quote:
--- On Wed, 8/27/08, Orders <orders@cooksvanilla.com>wrote:

Hello,
The ratio would be 2:1 Bourbon Extract to Bourbon. So if your recipe called for 8 oz of Bourbon, you would need 16 oz of Bourbon Extract.
Thank you for your inquiry,

Denise Nielsen
Cook Flavoring Company
200 Sherwood Road
Paso Robles, CA 93446
=============================
Ms Nielsen,

I am afraid your response doesn't make sense to me. If the ratio of extract to bourbon is 2:1, then to equal a quart of bourbon, I would need 2 quarts of extract. A quart of extract costs $34; 2 for $68. For $68 I can buy 4 quarts of bourbon. If extract costs me 4 times as much as the equivalent bourbon, why would I ever use extract?

Yours,
Brian Collins
===============================
To: mas_bbqli@yahoo.com

You are right in that using Bourbon instead of the extract would be a better choice for your application. Bourbon Extract is used often in dessert recipes. And I don’t know why a recipe would call for a teaspoon of Bourbon Extract as opposed to ˝ teaspoon of Bourbon. I can guess that it would be for the convenience of being able to purchase extract in small quantities. Or perhaps some folks would rather keep an extract in their pantry than hard alcohol.

Are you making bar-b-que sauce?

-Denise
I'm still wondering what it was about my question that told her I was making BBQ sauce.
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Unread 08-28-2008, 10:08 PM   #14
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Quote:
Originally Posted by Westexbbq View Post
It is tough to scrimp on Jim Beam.

(what about vanilla extract and willie b's bourbon rub?)
not sure about the combo taste though....
When i see him on Saturday, I'm going to ask Will how he gets the bourbon flavor in the rub.
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Unread 08-28-2008, 10:10 PM   #15
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Quote:
Originally Posted by Mad Max View Post
http://web.inetba.com/westboylstonho...tem563860.ctlg
Never tried this, but I heard of it on the homebrewer's sites.
This looks like it might work. At least the price is right. I'll be giving it a try and report back.
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