Bourbon in the Kitchen

[Redbeard]

I am sure this is not the first time someone has asked this question but I cannot find the same thing anywhere.
Anyway, I have made two recipes in the last week using bourbon. The first was a beef stroganoff using thin cut sirloin which I sauteed in butter/oil/and a good portion of bourbon. The second was today's beef stew. A well-trimmed chuck roast cut into 1" or so cubes, then seared in a pan with butter and onions...with a splash or two of bourbon. The rest of the bottle, close to a cup, was placed in the slow cooker before adding the contents from the pan with the rest of the ingredients.

I was just wondering, with BBQ and smoking season upon us (when the snow and freezing temperatures go away) if anyone else using bourbon in the kitchen.