Anybody seen this ??

[UnBanded]

I've infused bourbon with applewood smoke using my Smoking Gun

https://www.polyscienceculinary.com/the-smoking-gun.php

I've also infused water with hickory smoke, made it into cubes, then served in a wicket Bloody Mary.

 

[rdomfoto]

I've infused bourbon with applewood smoke using my Smoking Gun

https://www.polyscienceculinary.com/the-smoking-gun.php

I've also infused water with hickory smoke, made it into cubes, then served in a wicket Bloody Mary.

Infusions are just awesome. I'm saving my pennies for a whipping siphon:

[video=youtube_share;4heCJERp67U]http://youtu.be/4heCJERp67U[/video]

 

[rdomfoto]

I've infused bourbon with applewood smoke using my Smoking Gun

https://www.polyscienceculinary.com/the-smoking-gun.php

I've also infused water with hickory smoke, made it into cubes, then served in a wicket Bloody Mary.

Polyscience is a great company. They make a top end sous vide circulator for just over $1000. They have some entry-level budget models but I haven't read anything on their quality.

 

[Eric_kruger]

I don't know, Ryan... I see a bacon vodka Bloody Mary on the menu in the not too distant future! :thumbsup:

We make these as well as the UV Sriracha Bloody's on Saturdays for customers to try.....We have had days were we go through a 1.75 of bloody mix haha!

 

[cgraunke]

I don't know, Ryan... I see a bacon vodka Bloody Mary on the menu in the not too distant future! :thumbsup:

We make these as well as the UV Sriracha Bloody's on Saturdays for customers to try.....We have had days were we go through a 1.75 of bloody mix haha!

Where at, Eric?
Maybe we'll come visit some weekend.
My wife's family owns the Club Almar up in St. Augusta, so we try out fun things with the customers there whenever we can. (Just hasn't been too often as of late)

 

[TreySC]

Funny - I am drinking apple juice and bacon vodka right now. HOWEVER, don't waste your money on bacon flavored vodka that probably has a bunch of artificial flavors. You can easily make your own in a process called "washing". Basically you cook a bunch of bacon and use the grease to flavor it:

1. Take a bunch of vodka (don't need high quality for this) and pour it into a a pitcher and make sure there's lots of space at the top as you'll be doing a bunch of stirring.
2. Set it aside
3. Cook up a pound or pound and a half of bacon and keep reserving the melted fat
4. Once all the bacon has been cooked, eat the bacon
5. Pour all of the bacon grease into the pitcher of vodka and stir well.
6. Put the pitcher of vodka into the fridge and leave for about an hour or until there is a solid layer of grease on top
7. Carefully remove all the congealed grease from the vodka with a slotted spoon
8. Pour the pitcher of vodka (now "washed" with the bacon oils) back into the bottle, pouring through a cheese cloth to strain out any little bits of bacon that are still in the vodka.

Vodka is incredibly efficient liquid for pulling oils out of food. I make a pepper vodka, bacon vodka, and I infuse vodka with fresh-from-the-garden rosemary and dill for the most amazingly fresh martinis!

Last night I had an Undercrown with the bacon vodka and it was perfect - the oiliness of the drink cut through the spiciness of the cigar

The oyster bar we go to makes a jalapeno vodka for the oyster shooters it is amazing.

I've been wanting to make a bacon bourbon, just about everything I've read said to only cook 3-5 pieces, put the booze and grease in a jar let it sit for a day or so shaking it up whenever you think about it. Then throw it in the freezer to solidify the fat, strain and enjoy.

 

[rdomfoto]

The oyster bar we go to makes a jalapeno vodka for the oyster shooters it is amazing.

I've been wanting to make a bacon bourbon, just about everything I've read said to only cook 3-5 pieces, put the booze and grease in a jar let it sit for a day or so shaking it up whenever you think about it. Then throw it in the freezer to solidify the fat, strain and enjoy.

It probably depends on the amount of vodka you're washing. I did a 1.5 liter bottle (why? BECAUSE I CAN, DAMMIT!) so I used a full pound of bacon. Actually, I went to Trader Joe's and got a package of bacon end/pieces that were perfect. It was just over a pound.

Plus, I was using vodka and I really wanted the bacon flavor to come out whereas with bourbon, I'd think you'd want it to be more subtle. Not that my vodka tastes like liquid bacon, but you do get that fattiness in the mouth and the salty and smoke on the tongue.

 

[Eric_kruger]

I don't know, Ryan... I see a bacon vodka Bloody Mary on the menu in the not too distant future! :thumbsup:

We make these as well as the UV Sriracha Bloody's on Saturdays for customers to try.....We have had days were we go through a 1.75 of bloody mix haha!

Where at, Eric?
Maybe we'll come visit some weekend.
My wife's family owns the Club Almar up in St. Augusta, so we try out fun things with the customers there whenever we can. (Just hasn't been too often as of late)

Here in town at the liquor store I work at , one of our local bars also has the awarded "best bloody in 17 counties". We only do them about once a month, helps us sell the bacon vodka which hardly sells, and helps us rotate bloody mixes on the shelf.

 

[Jesse]

I've infused bourbon with applewood smoke using my Smoking Gun

https://www.polyscienceculinary.com/the-smoking-gun.php

I've also infused water with hickory smoke, made it into cubes, then served in a wicket Bloody Mary.

Infusions are just awesome. I'm saving my pennies for a whipping siphon:

[video=youtube_share;4heCJERp67U]http://youtu.be/4heCJERp67U[/video]

I like the idea of a Jalapeno Tequila, need to figure out how to make that.

 

[javajunkie]

I like the idea of a Jalapeno Tequila, need to figure out how to make that.

jalapenos. tequila. patience.

seriously, you want to spice a vodka, that is about the simplest infusion you can do. just decide how strong you want the flavor and capsaicin. seeds in or out, keels on or off, all can effect the final outcome, and the "angry" level. play with it, all the results will be tasty. o)

reminds me of the tne i zested up a pint of belvedere with habanero. a full ripe hab MAY have been just a WEE tad too much for a pint. also, first time i had ever handled hotter peppers, and first time i learned you wash your hands BEFORE you use the restroom, as well as after. THAT was a new pain, and one that taught a lesson...

food safety, kids!

 

[rdomfoto]

I like the idea of a Jalapeno Tequila, need to figure out how to make that.

jalapenos. tequila. patience.

seriously, you want to spice a vodka, that is about the simplest infusion you can do. just decide how strong you want the flavor and capsaicin. seeds in or out, keels on or off, all can effect the final outcome, and the "angry" level. play with it, all the results will be tasty. o)

reminds me of the tne i zested up a pint of belvedere with habanero. a full ripe hab MAY have been just a WEE tad too much for a pint. also, first time i had ever handled hotter peppers, and first time i learned you wash your hands BEFORE you use the restroom, as well as after. THAT was a new pain, and one that taught a lesson...

food safety, kids!

Ha ha ha! :rofl:

I am NOT laughing at your experience, brother, but nervously chuckling at my own memory of having done the same. Don't rub your eyes, either!

For my pepper vodka, I start with a liter of vodka. I cut two scotch bonnet peppers in half and let them sit in the vodka for about 30-45 minutes. Then I pull them out. Next, I put about 2 tablespoons of Tellicherry black peppercorns (whole and dried) into the bottle and I leave them in there. The peppercorns add a beautiful pale gold hue to the vodka (and act as a visual reminder that it's not plain vodka). Finally, I put in three or four Pequin peppers (just 3 or 4 peppers, not tablespoons or teaspoons).

I usually let it sit for 3 or 4 days before using to give the dried peppers and peppercorns time to rehydrate and have the vodka pull out their essential oils and capsaicin.

Fantastic in a Bloody Mary and, if you're a chili head, makes a nice sipping vodka. Lots of hints of cirtus (from the Scotch Bonnets and peppercorns) and a bit of smoke (from the Pequins) and a lot of heat from everything.

 

[stukibuilt]

Thanks for the inspiration guys. Bacon bloody marys are going to happen at the next FQT herf... Ha ha.