Friday, March 16, 2018

Korean Flank Steak Lettuce Wraps with Hoisin Onions

[FTC Disclaimer] This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Optimum grilling season is here!  Sure I grill all year long but it is much more enjoyable when Daylight Savings Time changes, warmer temps arrive, and the grey winter skies take a hike.  

Earlier this week, Alexis found a gorgeous Certified Angus Beef® Brand flank steak at Food City, and I couldn't wait to get it on the grill.

Cooking Korean style flank steak on a Big Green Egg mini-max.

Of course, Springtime means trying to fine tune that "beach body."  Flank steak is a wise choice for that because according to Men's Health, flank steak is low calorie, high protein, and is rich in flavor. So we decided to make these Korean(ish) Flank Steak Lettuce Wraps with Hoisin Onions - they have the big taste but won't give you a big waist.

Korean Flank Steak Lettuce Wraps with Hoisin Onions

Korean Flank Steak Lettuce Wraps with Hoisin Onions


Friday, March 9, 2018

Jerk Chicken Wings

I made some Jerk Chicken Wings this week.  The flavor of jerk chicken makes me weak in the knees.  

Spicy Jerk Chicken Wings recipe on a Big Green Egg

Like Cajun food, some mistakenly thick of jerk food as just "hot."  Instead, it is highly seasoned.  That powerful blending of earthy, spicy, sweet, acidic, and smoky tastes are a wild party on the palate.    The Jamison's refer to it as an "assertive combination" in their highly regarded book Smoke and Spice.

  • Jerk food is typically seasoned with seasonings like allspice, nutmeg, cinnamon, thyme, onion, and Scotch bonnet chiles.  
  • This seasoning can either be a dry seasoning or a wet paste/marinade.  
  • Pork and chicken are used most often. 
  • A favorite commercial jerk marinade that can be found in stores is Walkerswood Jerk Seasoning.  
  • The marinade recipe that I have used and loved for years is Jamaican Jerk Chicken from the book Sugar Reef Caribbean Cooking [Amazon Affiliate link] by Devra Dedeaux.

Marinade recipe for jerk chicken

I use the marinade recipe as written in the link above except for a few alterations.
  • I use turbinado sugar instead of white sugar.
  • I use Bragg's Liquid Aminos instead of Soy Sauce
  • I use habanero instead of Scotch bonnet chiles because they are more readily available.  But when I can get the Scotch bonnets, I use them.

Sunday, March 4, 2018

2018 Chain of Lakes Eggfest

The inaugural Chain of Lakes Eggfest, presented by Mannix Pools and Grills, was held last weekend in Winter Haven, FL.  Teams of spectacular grilling teams gathered lakeside under the moss-laden oaks to fire up a plethora of Big Green Egg kamado grills.  

Photo Credit:  Laurie Walls

They came from all over the country to

  • have a bit of a grilling throwdown,
  • serve creative and tasty grilled bites to hundreds of "tasters,"
  • have a blast with friends, and
  • most importantly, to raise money for Girls Inc. and the Citrus Center Boys and Girls Club.

I wasn't able to attend this year because I had to have a little work done "under the hood" 3 days earlier and wasn't released by my doctor.  But Team Nibble Me This was there and kicked ass without me. 

From L to R:  Carson, Rhonda, Sean, Carrie, Marcia, Laurie, and Scott.

I may not have been there in person but I definitely was in sprirt....and Facebook.  I stalked my friends' Facebook accounts to see what was going on.  [Note:  I have tried to give credit based on the Facebook page where I found it; however, some pictures appeared on multiple pages.]

We like to get an AirBnB rental so the team can all be under the same roof.  Our team members roll in on Thursday/Friday and get right to prepping the food.  You have to be fully prepped or you will be "in the weeds" on the day of the event.  

Friday Night - Meet and Greet

Friday night is the "meet and greet," a social event that lets cook teams, sponsors, vendors, attendees, and the organizer hang out together.  The day of the Eggfest is too crazy for socializing much, if at all.

The trophies were on display at the Meet and Greet.  These bad boys are actual grilling grates custom made by East Georgia Metals.  If you have a design in mind for your grill, they can make it. Photo Credit:  Teena Schweier

Friday, March 2, 2018

Flank Steak and Broccoli Stir Fry

[FTC Disclaimer]  We are proud to be sponsored by Certified Angus Beef® Brand; however, this is not a sponsored post. I am personal friends with Chad Romzek, the owner of Kick Ash Baskets.  I have no affiliation with the Ceramic Grill Store, the source of the wok and spider rig.  I am a student at Rouxbe Online Culinary School, but I am not an affiliate partner and receive no benefits from them. I have no affiliation with Thermoworks.

I've been trying to eat a bit more heart healthy and stir-frying is an excellent technique for doing that without sacrificing flavor.  Earlier this week we made this Flank Steak and Broccoli Stir Fry on one of our kamado grills.

Recipe for flank steak and broccoli stir fry on a kamado grill

Advantages of Stir-Frying

Stir-frying offers several benefits, even more so for stir-frying on a kamado style grill. 
  • Stir-frying is low-fat because it utilizes leaner cuts of meat, such as flank steak, shrimp, flat iron steak, chicken breast, and skirt steak.
  • Stir-frying is a balanced diet meal because it encourages the use of more vegetables, especially fresh seasonal ingredients.
  • Stir-frying's high heat cooking retains more color and nutrients of the vegetables.
  • Stir-frying is economical because it extends smaller portions of meat with more veggies.
  • Stir-frying helps clean out some of those leftover ingredients in your fridge.
Stir-frying over the intense heat of a kamado style grill (Big Green Egg, Kamado Joe, etc.) offers an advantage over stir-frying inside.  According to Rouxbe Online Culinary School, heat is one of the most essential elements of stir-frying.  Most home stovetop ranges are only rated at 15,000 but while a commercial wok burning can draw as much as 200,000 but.  A rocket hot kamado grill can out produce your stovetop any day of the week. 

That said, you can cook this inside.  Just use the hottest burner that your range top has.

How to stir fry on a kamado grill such as Big Green Egg, Kamado Joe, or Primo.

Flank Steak Broccoli Stir Fry 


Sunday, February 25, 2018

Smoked BBQ Wings

[FTC Disclaimer]  I will be doing content work elsewhere for Oklahoma Joe's Smokers this year, so they have sent me their smokers to use.  But any content appearing on NibbleMeThis isn't their sponsored content, just my personal use. I have no affiliation with Academy Sports.  We are personal friends with both Big Moe Cason and Trace Scarborough who's rubs appear in this post.

Usually, I like to grill or fire roast my chicken wings in one of my kamado grills.  But every now and then I like to smoke wings on a pit.  I did two versions a couple of weeks ago.

How to smoke wings on an offset BBQ smoker

I have been excited about working with Oklahoma Joe's because offset pits are the first type of smoker that I used to learn the craft of BBQ.  To this day, I still love working a black iron offset smoker, it makes me nostalgic.  

I have enjoyed using the Oklahoma Joe's Longhorn Reverse Flow Smoker.
On this day, I chose to use the Oklahoma Joe's Longhorn Reverse Flow.  I'll do a review post sometime soon, but I am enamored with this pit.  

Monday, February 12, 2018

Bacon Lettuce Avocado Turkey and Pepper Jack Burger

[FTC Disclaimer]  Certifed Angus Beef® Brand is a sponsor; however, this isn't one of their sponsored posts.

I had a craving for a good burger this weekend.  Despite the soaking rain, I fired up one of my kamado grills and made a favorite of ours - the BLAT Burger.  

Yeah, that's a horrible name, but that's what we call it at our house.  
  • It started out being a BLT burger long time ago.  
  • Then it morphed into a club sandwich burger by adding grilled turkey.  
  • Finally, I swapped the tomato out for avocado and added the pepper jack cheese.

I'm not doing a recipe for this post because I think you get the basic idea from the pictures.

I grilled these on the flat side of my GrillGrates, instead of straight grilling them. I just wanted a hot, flat surface. I could have also used my Little Griddle, a cast iron griddle insert for my Craycort grates, a cast iron skillet, or my flat top grill.

Griddle cooking turkey on GrillGrates on a large Big Green Egg kamado grill.
Griddling the turkey does 2 things.  It warms it up, and it creates the Maillard reaction that makes the flavor.

Schweid & Sons are my preferred burger patties if I am not making them myself.
For the burgers, I used Schweid and Sons C.A.B. All American burgers that we bought at Food City.  They also sell The One Percenter, which is the same thing except made with USDA Prime Certified Angus Beef.  These are my preferred burger patties when I'm not making them myself.

Grilling burger patties on GrillGrates in a kamado grill, such as Kamado Joe, Big Green Egg, Primo
I grill my burgers in the 450-500f range and do 4 minutes per side.  I don't worry about using oil on the GrillGrates.  The seasoning is enough, and the burgers will only stick if they aren't ready to flip yet.

Burgers on GrillGrates
Grill marks look good on a burger, but the crust from a hot flat surface is unbeatable, IMO.  When I flipped the burger, I seasoned this side with finely ground salt and pepper.

Saturday, February 10, 2018

Fire Roasted Potatoes Au Gratin

I've had a couple of people already ask about the Fire Roasted Potatoes Au Gratin from my post this week for the Beef Medallions with Cipollini Onion Red Wine Sauce.

Fire roasted potatoes au gratin recipe for the grill is a good grilled side dish.

Potatoes au gratin has been one of my favorite comfort foods as far back as I can remember.  I learned this from my mother.  It was one of those "some of this and a little of that" type of recipes, based on what she had on hand.  I haven't changed it much.  

I've done fancier versions where I make reduced and seasoned cream sauce, similar to bechamel.  But I use this "old reliable" recipe more times than not.  Yes, it uses condensed soup, but I'm okay with that, just like I'm okay with some Velveeta in my mac and cheese sauce.  

Fire Roasted Potatoes Au Gratin

  • 6 Yukon gold potatoes, thin sliced
  • 1 medium sweet onion, peeled and thin sliced
  • 1 cup shredded Gouda or Fontina cheese
  • 1 cup shredded Cheddar cheese blend
  • 1 cup heavy cream
  • 1 can reduced sodium condensed mushroom soup
  • 1 tablespoon NMT Beef Rub v.2
  • panko breadcrumbs for sprinkling on top 

Friday, February 9, 2018

Beef Medallions with Cipollini Onions and Red Wine Sauce

[FTC Disclaimer] This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

This dish is just the ticket for Valentines Day.  It's simple and doesn't require advanced cooking skills. Even though any dolt can make this, it has an elegant flair to it and will make you look like a gourmet hero.

Certified Angus Beef brand #BeefCookAlong

This is Sautèed Medallions with Pearl Onions Red Wine Sauce.  It is the #BeefCookAlong recipe from Certified Angus Beef® Brand for February.  This is a series where Chef Michael Ollier and Chef Gavin Pinto walk you through a specific recipe in a Facebook Live video and answer questions from viewers.  If you miss it live, you can still catch the video - here is the video for this month.

This is my #BeefCookAlong.  I followed the recipe.....mostly.  Here is where I deviated:

  • Fire - They did their demo live from the Certified Angus Beef® Brand Culinary Center, but of course, I did mine over live fire.  
  • Beef - I intended to use medallions cut from a top sirloin petite roast, but my Food City was out.  It was early, and they had a truck coming in, but I didn't want to go back, so I substituted beef tenderloin.
  • Onions - I upgraded from pearl onions to cipollini onions.

Certified Angus Beef
I forgot to buy fresh thyme, but fortunately, my thyme plant in the front yard still offered a few small sprigs.  You can tell the beef fillet were cut from the butt end of a tenderloin.  I planned to bisect them and then cut the 4 pieces into medallions.

Cipollini onions are small but bigger than pearl onions.  They might be small, but they are full flavored.  I like fire roasting them or braising them until tender, it brings out their sweetness.

Wednesday, February 7, 2018

Just some smoked BBQ ribs

Here are some ribs that I smoked a couple of weeks ago, just to practice.

BBQ spare ribs smoked on a Deep South Smoker

I was very disappointed in the ribs that I bought.  They were from one of my two trusted, longtime suppliers and they weren't cheap at $18+ per rack.  I can get ribs a LOT cheaper, but I pay the premium price to avoid problems like this.  

Both racks were racked with shiners.  Shiners happen every now and then, it's inevitable.  But when I'm paying $6.99 a pound, I sure as [bleep] don't expect to get SEVEN SHINERS on just 2 racks of ribs.

What's a shiner?  A shiner is where the meat on the spare rib has been trimmed too closely, so the bones are "shining" through. This means the ribs aren't very meaty because the meat was trimmed off with the pork belly and it also causes appearance issues.

What is a rib shiner? It's when the butcher trimmed too closely to the ribs, exposing the bones.
The yellow lines show 3 shiners where you can see the rib bones poking through.

Four more shiners on this rack.  These definitely are not premium ribs, they below in the discount bin.
I cooked these ribs on my Deep South Smokers GC36 while I was also cooking a couple of briskets and some wings.  But my process differs little between whether I'm cooking on a kamado, bullet smoker, an offset pit, or an insulated box cooker like the Deep South.  On all types, I cook at 290°f. Differences include:
  • Kamado grills (Big Green Egg, Kamado Joe, etc.) - I use an adjustable rig with an oblong heat shield to protect the ends of the ribs. I use lump charcoal with wood chunks mixed in. Kamados don't smoke as much so for competition ribs, I foil them later in the process, based on color.
  • Offset pits (Oklahoma Joe, my "Warthog") - These really lay the smoke down, so I foil earlier in the process.  
  • Rack and sheet pan - In kamado grills and bullet smokers, I put the ribs right on the grill grates.  For offsets and box cookers, I put the ribs on a rack over a sheet pan just because it keeps the smoker cleaner.
  • Spritzing intervals - Kamado grills and box cookers both retain moisture like a sponge so I'll spritz less frequently - maybe 1x an hour.  Offsets and bullets run drier so I spritz more regularly and might add a water pan in the mix.

Deep South Smokers work great with Kamado Joe charcoal and a Flame Boss controller
I finally tried some Kamado Joe Big Block charcoal in the Deep South, because Alexis found it at Costco.  Man, that charcoal ran superbly in this cooker!  Easy to light and clean burning.  I had my Flame Boss 300 (sponsor) running the pit, and temps stayed steady and recovered quickly after opening doors.  I'll be buying Kamado Joe charcoal as long as I can keep getting it.

Ribs prepared and ready to go into the smoker.
An example of the rack and sheet pan that I use in the Deep South or my offset pits.

Flame boss controller running the Deep South Smoker
I've updated my rib process this year, incorporating bits from 2 classes and adjustments from my own experience.

Ribs out of the smoker and ready to go into the foil wrap.
Here are the ribs before going into the foil wrap.  If they start getting too dark, I'll wrap them a bit early.  If they aren't getting dark enough, I'll switch to cherry wood.

Smoked BBQ ribs
Ribs fresh from the foil wrap, before being glazed.

Smoked BBQ spare ribs
After smoking and braising (the foil rap), the ribs get sauced and go back in the smoke for 10-15 minutes.  
Then it is just a matter of slicing the ribs.

Sliced BBQ spare ribs

The ribs turned out juicy, smoky, sweet and tender.  Very good but I always could use more practice.

Saturday, February 3, 2018

Big Moe Cason BBQ Pop Up Restaurant & BBQ Class

We are excited to be helping our friend, Big Moe Cason, when he rolls into Pensacola, Florida to do a pop-up restaurant and BBQ class.

More details are forthcoming, but the pop-up restaurant will be April 6, 2018, at Perfect Plain Brewing Company.  The BBQ class will be the following day at Legendary Marine.

I'll share the specifics and how you can attend shortly, but you can guarantee it's going to be good. 

Monday, January 29, 2018

Salt Block Grilling - Mini Surf and Turf Appetizer

[FTC Disclaimer]  I have a business relationship with SABER Grills to provide content for their website. 

Here's an appetizer idea that I made for SABER Grills' website this month.  They are Salt Block Grilled Steak and Shrimp Skewers Appetizer.

This gets your guests involved - sort of like a fondue appetizer, but instead of a big pot of cheese or oil, the centerpiece is a Himalayan salt block.

Heating a salt block on a SABER grills 1500 Elite SSE
Heating the salt block up on my SABER Grills 1500 Elite SSE.  You have to gently heat up the salt blocks, so I started with it at low temps and raised off of the main cooking grates.

Grilling shrimp on a SABER Grills 1500 Elite SSE
I marinated the shrimp in citrus and a Southwestern dry rub.

Look for a beef fillet that has good marbling like the one that I used.

The full recipe is available on the SABER Grills website.

Thursday, January 25, 2018

Hawg Back BBQ Stuffed Potatoes

One of my favorite ways to use leftover smoked pork or brisket is to use it for a loaded baked potato.

Recipe for Hawg Back BBQ Stuffed potatoes on the Big Green Egg
Cheesy, smoky, salty, and sweet - a Hawg Back will fill you up.

This dish appears on the menus of many BBQ joints because they are delicious and filling.  The biggest reason is that it helps them "re-work" leftover BBQ into a new dish, minimizing product loss.  

The might just be called "BBQ stuffed potato" or "BBQ loaded potato."  But many joints come up with names to set them apart, such as; The Heavyweight, The Big Poppa, or a Chop Baker.  The first one that I ever had was from Buddy's BBQ in Knoxville.  They call theirs Hawg Back Potatoes and that name has stuck with me.

Leftover BBQ pork recipe ideas

The ingredients vary somewhat, but the basic is a large baked potato, smoked pork, cheddar cheese, BBQ Sauce, and sour cream.  I consider these to be an entree, not a side dish or appetizer. I made these last night using some of our leftover smoked pork that we froze after a BBQ contest last year.

Hawg Back BBQ Stuffed Potatoes


Saturday, January 20, 2018

Smoky Bacon, Onion, and Cheddar Burger

[FTC Disclaimer]  We are proud to be sponsored by Certifed Angus Beef® Brand; however, this is not a sponsored post.

This was the best burger I have made so far this year - the Smoky Bacon, Onion, and Cheddar Burger.  It might be early in 2018, but this burger sets the bar quite high.

I may have cooked this mouth-watering burger in 2018, it started back in 2017.  This burger is loaded with home-cured bacon and white Vermont cheddar that I smoked at the end of the year.

I cold smoke batches of cheese every Winter. This year I had a thing for white cheddars but also did some gouda. I use the soldering iron/can method for a cold smoke generator in one of our kamado grills.  I take a new (no lead) pen style soldering iron without a tip in it and stick it into a Smoke Tube (or can with holes in it) filled with wood pellets.  Then just smoke the cheese for 90 minutes while keeping the temperature below 60°f.  

Once smoked, I vacuum seal the blocks of cheese and let them age for 2 weeks.  This enables the smoke to mellow out and balance throughout the block.  The one I used for these burgers was a 3 year aged Vermont cheddar.

I also started the sorghum-bourbon bacon curing in 2017.  I used Chris Lilly's Pepper Maple Bacon recipe from his book Fire and Smoke - A Pitmaster's Secrets (Amazon affiliate link).  I substitute sorghum for maple syrup, and I add 1 tablespoon to 1 ounce of bourbon.  I shrink wrapped the two halves and let them age for a week.

Wednesday, January 10, 2018

Beef Brisket Burnt Ends

[FTC Disclaimer] This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I think that beef brisket burnt ends are the best single bite in BBQ.

How to make burnt ends on a kamado grill, such as; big green egg, primo, kong, or kamado joe

"Burnt ends" originally were the scraps left on the cutting board after slicing a whole smoked brisket.  They were a pitmaster's treat, but then word got out ever everyone started craving them.  Now the entire "point" of the brisket is used to make burnt ends.

Before I dive into how I make burnt ends, I tried something new (to me) with this brisket - wet-aging.  I haven't done much dry-aging because I don't have a fridge set up with humidity control and a fan.  But at the Certified Angus Beef® Brand Annual Conference, they had a session on Zooming in on Aging.  

Why Age Beef?

All beef is aged, it's just a matter of how long and was it wet or dry-aged.  Aging gives enzymes, specifically calpains and cathepsins, time to break down the big meat molecules into more tasty bits like amino acids, glucose, and fatty acids (McGee 144). Aging breaks down the connective tissues. This makes the beef more tender and yields a better flavor.

  • I learned that Certified Angus Beef® Brand restaurant partners age their beef at least 21 days.  
  • Retail is much different.  According to the breakout session, the time between pack date and the date sold vary widely for retail, with an average of 12.7 days. 
  • So it makes sense to take matters into your own hands and wet-age large, vacuum sealed cuts of beef.

Dry vs. Wet-Aging

In short, dry-aging is better than wet-aging, but wet aging is much more straightforward.

Saturday, January 6, 2018

Potato, Mushroom, and Ham Soup

This week the temperatures got above freezing for a couple of hours on just one day.  Brrrr!  It's definitely time for stews, chili, and soups.

I whipped up this Potato, Mushroom, and Ham Soup to ward off the chills earlier this week.  

Potato Mushroom and Ham Soup recipe

It is a roux-based soup using leftover ingredients that I had on hand.  We had over-bought for the holidays and needed to use this stuff up anyway.  Soups are perfect for dealing with leftovers.

The thin sliced smoked ham creates a slightly smoky flavor but nothing dominant.  I also add a little cream at the end to make it creamy but not so much that it ventures into "cream of" territory.

recipe for Potato, Mushroom, and Ham soup

I thought about making some croutons but went with some griddled pieces of focaccia bread instead.

Potato, Mushroom, and Ham Soup


  • 1 tablespoon oil
  • 4 ounce shaved ham
  • 8 ounce Baby Bella (crimini) mushrooms, sliced
  • 2 carrots, peeled and diced
  • 1/2 yellow onion, peeled and diced
  • 5 tablespoons butter, divided
  • 1/4 all purpose flour
  • 1-quart chicken stock
  • 4 russet potatoes, diced (did not peel)
  • 3/4 to 1 teaspoon kosher salt
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp granulated garlic
  • 2-3 sprigs fresh thyme
  • 1/2 cup heavy cream


  1. Preheat a large stockpot over medium-high heat.  Drizzle about 1 tablespoon oil and crisp the ham, about 30-45 seconds per side 
  2. Add 1 tbsp butter and saute the onion, carrots, and mushrooms until tender, about 8 minutes.  Remove and keep.
  3. Add remaining 4 tbsp butter, melt and whisk in the flour to make a roux.  
  4. Add the stock in small batches (a quarter cup or less) while whisking continuously.  Wait to add more stock each time until the roux and stock blend.
  5. Bring to a simmer, add the potatoes, salt, peppers, garlic, and thyme.  Simmer for 20 minutes.
  6. Add the carrots, onion, and mushrooms.  Simmer for 10 minutes. 
  7. Remove the thyme stems, as the leaves should have mostly fallen off by now.
  8. Remove from heat and stir in 1/2 cup of heavy cream
  9. Taste, add salt and pepper as desired.  

Friday, January 5, 2018

Ham with Dr Pepper and Apple Bourbon Glaze

[FTC Disclaimer] No compensation was paid for this post, and full price was paid for the products.

We smoked a couple of hams over the holidays, and this one was a solid winner.

Members Mark Applewood Smoked Boneless Carving Ham by Smithfield #flavorhailsfromsmithfield
I started with a smoked boneless ham.  This particular one was an applewood smoked ham packed for Sam's by Smithfield.  I like these or one of their Smokehouse Reserve hams when Sam's has them. They don't stock them all of the time but when they do we grab a few.

Smithfield smoked boneless ham with Gentry's Ham Bone BBQ Seasoning
I lightly wiped it with a little peanut oil, perhaps a tablespoon, and then seasoned it heavily with Gentry's Ham Bone BBQ Seasoning.  This is a new rub, at least it is to me. It is a sweet rub with the warmth of cinnamon and all-spice that pairs perfectly with ham.

Ham going onto the Big Green Egg kamado smoke and grill.  I have Craycort Grates, a spider, a stone, and drip pan set up.
I smoked it with more applewood on a large Big Green Egg.  I was using a spider rig/stone/drip pan combo. No particular reason for that versus a plate setter, it was just what I had nearby. I'm using Craycort grates as usual. I went at 275°f for about 1 hour and then foiled it for the second hour.

Southern style ham glaze for the smoker.
While the ham cooked, I made a thin glaze of more Ham Bone, Dr Pepper, and Jim Beam Apple.  Alexis picked up that miniature at some point, and it seemed like a good use here.  You could probably just use any bourbon, but the apple flavored bourbon worked well here.

Dr Pepper and Bourbon Ham Glaze