How to make bourbon salt. Can you imagine dry-rubbing a pork loin with this stuff? Or imagine using a dusting of it in chocolate truffles, or in brownies? How about adjusting this recipe to make bourbon salt caramels? How about sprinkling it on a baked sweet potato, with butter?
James Fox-Smith, make us some, willya?
Mr. Patrick says: I guess getting hammered to the point of dementia wasn’t an adequately decadent use for 6 ounces of corn squeezins.
pjsmoov says: Works for me. I make grilled bourbon brined pork chops regularly, although tonight I’m using a beer and course-ground mustard brine. Not sure whether I’ll try this out.
BTW, Rod, How do you like this cold front? It reached only 85 today. That’s practically sweater weather for southeast Louisiana. November can’t get here soon enough.
sdb says: Wow! This looks amazing. I’m going to have to try the caramels this weekend!
philosopher says: Oh, my, yes.
MH - Secular Misanthropist says: Oh the humanity! What a waste of bourbon.
Joanna says: Worth the price of admission. And people wonder why liberal
anti-theists hang out here.
Patrick Moore says: Off topic, but still in the general region of weird-but-good-foods-from-ethnic-corners, let this New Mexican turn y’all on to the various good things that you can make with Hatch green chile, including wonderful green chile jelly — very, very good on a real NY plain bagel with cream cheese, green chile stew (beans? we don’t need no stinkin’ beans!), pork rub, etc., etc., etc. Many places; here’s one: http://www.albukirky.com/
Roland de Chanson says: Le sel des Bourbons? Hein? J’m'en fous. J’paierai jamais la gabelle. Vive la République. Vive la Révolution. Vive Madeleine LeBeau.
But I’ll bet it tastes almost as good as Jameson’s salt! 
Sands says: “…I drink like a man. My favorites are beer and bourbon. I don’t do mixed drinks. And only tolerate dry/complex red wine.”
I’m very happy to post with a *real* drinker. Now let’s throw back a few boilermakers. Cheers.
Rambler88 says: Bourbon and chocolate were made for each other.
Jen says: I have a brown sugar shortbread recipe that just raised its hand and said, ‘sprinkle summa dat on me, please.’
Also – imagining what drinks might work with this stuff dusting the rim. Hmmmmm.
Bourbon salt sweet potatoes?? Oh, my, goodness. Sign me up. I heart bourbon. (The Army ruined me, I drink like a man. My favorites are beer and bourbon. I don’t do mixed drinks. And only tolerate dry/complex red wine.)