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Thread: Cross post question about Beer Can Chicken in Weber Gasser

  1. #11
    TVWBB Emerald Member LMichaels's Avatar
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    Well beer in a batter or wine (other alcohols included) have scientific proof of their efficacy.

  2. #12
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    Quote Originally Posted by LMichaels View Post
    Well beer in a batter or wine (other alcohols included) have scientific proof of their efficacy.
    Without doubt, wine is fantastic in sauces and beer works well in batter. I'm not big on things like bourbon bbq sauce, though, but I get it.
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  3. #13
    TVWBB Emerald Member LMichaels's Avatar
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    I was speaking about other things. I.e. many Italians (me included) use vodka in our gravy (sauce to you white bread and mayonnaise folks). Not because you "taste" the vodka but because it's neutral adding no flavor of it's own as wine does but it "opens up" certain flavor characteristics in tomato that are not soluble in water but open up and release essences and sugars that would never be there if they were not "bloomed" in the alcohol. Sure wine does this but many times especially on a lighter type sauce like a marinara which should not be cooked for long time periods you don't want that heavy wine flavor or the masking it brings. Vodka does this wonderfully. I keep a VERY cheap bottle handy for these things, I could go on but many times some ingredients are vital not because you taste them but because they help you taste or they help the texture of what you're cooking

  4. #14
    TVWBB Emerald Member Bruce's Avatar
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    I never have been the most refined when it comes to culinary endeavors.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

  5. #15
    TVWBB Pro Greg M's Avatar
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    Quote Originally Posted by Bruce View Post
    I never have been the most refined when it comes to culinary endeavors.
    Haha. Me either Bruce.

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