Originally aired on YPR’s Flavors Under the Big Sky
We think of wine and food pairings, but it’s not often that food is matched with bourbon — a type of American whiskey made primarily with corn and aged in new charred oaked barrels.
An event in Billings Friday will bring together beef, bourbon, and cigars.
Chaley Harney, executive director of the Montana Beef Council, says there are certain characteristics in beef that make for a good pairing.
“The fat content of your steak, the method of preparation like any sauces or compliments that you have planned,” she said. “A few things to consider for a well marbled of prime like a rib eye, your steak needs to be as robust as the whiskey so that it can cut through and refresh between bites but it can also add flavor and because fat equals flavor you don’t want to add a lot of seasonings to the beef.”…