Bbq Lamb With Canadian Whisky Food
BBQ LAMB WITH CANADIAN WHISKY
Not only is Canadian Rye (Whiskey) good as a drink it is heaven in this basting sauce. The lamb comes out juicy. Serve this as your main meat for dinner or try it on a bun with mint jelly, onions, tomatoes etc. etc.The servings depend on how you are using it easy 10 if you are putting it on a bun
Provided by Bergy
Categories Lamb/Sheep
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl stir together the soy, whiskey and brown sugar, srir until the sugar is dissolved, set aside for basting Grease the BBQ grill, high heat,one burner, brown the lamb on all sides (7-10 minutes).
- Turn off the burner under the lamb, turn on the other burner to medium heat Brush lamb with the basting sauce (whiskey sugar& soy).
- Close the lid and cook turning and basting.
- occasionally for about 2 hours or until the internal temperature reachs 155- 160F degrees.
- Transfer to cutting board, cover with foil and rest 5 minutes before slicing.
Nutrition Facts : Calories 661.7, Fat 35.7, SaturatedFat 15.3, Cholesterol 177.3, Sodium 1498.6, Carbohydrate 19.2, Fiber 0.2, Sugar 18.1, Protein 51.7
IRISH RACK OF LAMB
Steps:
- To make Irish Whiskey Rack Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm.
- Clean rack thoroughly (remove all silver skin). Season lightly with salt and pepper.
- Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in oven, if you prefer well done.
- When presenting, cut the lamb into 2 pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.
WHISKEY MARINADE FOR CHICKEN, PORK OR STEAK
Make and share this Whiskey Marinade for Chicken, Pork or Steak recipe from Food.com.
Provided by Alice Robertson Cla
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place brown sugar in bowl.
- Add whiskey to brown sugar and mix.
- Add olive oil to whiskey and brown sugar mixture.
- Add remaining ingredients.
- Place meat in air tight container.
- Pour mixture over meat.
- Seal in air tight container.
- Shake container.
- Place meat with marinade in refrigerator for 3 hours to overnight.
- Cook meat on grill.
BOURBON WHISKEY BBQ SAUCE
This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
- Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 16.6 g, Fat 1.8 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 629.4 mg, Sugar 14.6 g
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