Using JD in meat

Posted: Wed Jan 18, 2012 11:39 pm

Its really an aquired taste,makes meat taste bad to the first taste.My wife hates it,I like it,its like when I do hocks in sourkraut and roast them.When you go to the Jack Daniels smokeout ,2 ounces is too much for 2 lbs of meat.What is the draw on taste ,what is the draw besides money.Need a recipe otherwise it tastes like rotten pork.Ive tried all kinds of liquor,but it seems they are only good for chicken or gravy or a beef,cabirnet savignon.What liquor works good with pork .I cook with liquor when I can Some recipes asre great and alcohol as a marinade isnt one of them.....Your input.

Posted: Thu Jan 19, 2012 12:45 am

I personally dont use any booze in BBQ . Well not marinated or injected in the meat I mean . Cool

I save it for human consumption only .. Cool

Posted: Sat Jan 21, 2012 11:09 am

+1 for drinking the booze and not cooking it! Very Happy

One time I put vodka in a watermelon and that was no good for human consumption Shocked

Posted: Fri Jan 27, 2012 11:51 am

I use it in my spray (with AJ and molassas) for brisket and ribs. About half ends up on the meat; the rest is shot into the various family members mouths one or two squirts at a time.