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Bourbon Barrel’s Savory Holiday Recipes 

Overhead photo of goat cheese Tartlet and beef

Bourbon Barrel’s Savory Holiday Recipes are all in one place!



makes 36 mini sausages

12 ounces bacon

1 (14 ounce) package Lit’l Smokies® sausages

1/4 cup Bourbon Smoked Sugar

1 teaspoon Bourbon Smoked Pepper


1 Preheat oven to 325 degrees. Line a rimmed baking sheet with foil or parchment paper. Cut bacon into thirds and wrap each strip around a sausage. Secure with a toothpick.

2 Arrange the sausages on the baking sheet and sprinkle them liberally with smoked pepper and then the sugar. Bake for 40 minutes or until browned and crispy. Cool for 5 minutes. To serve and keep warm, place sausages in a slow cooker set on low.



Makes about 40 meatballs

2 slices white bread, crusts removed, cut in small pieces

¼ cup milk

½ pound ground pork

½ pound ground beef

½ medium onion, finely diced

¼ cup fresh parsley, chopped

2 tablespoons Bourbon Barrel Aged Worcestershire Sauce

1¼ teaspoons Bourbon Barrel Garlic Salt

½ teaspoon Bourbon Barrel Citrus Pepper

1 large egg

2 tablespoons olive oil

¼ cup Henry Bain’s Sauce, plus more for serving


1. In a small bowl, combine bread and milk.  In a large bowl, combine pork, beef, onion, parsley, worcestershire, garlic salt, and citrus pepper. Mash bread and milk to form a wet paste and add to meat mixture. Add egg and gently mix to combine. Cover and chill for at least 1 hour.

2. Preheat oven to 350 degrees. Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mix and form mixture into meatballs. Heat a large skillet over medium heat with 1tablespoon olive oil. Add half the meatballs and cook until brown on all sides. Transfer to a foil lined, rimmed baking sheet. Repeat with remaining oil and meatballs. Bake meatballs for 15 minutes. Remove from oven.

3. Set broiler on high. Brush meatballs with the Henry Bain’s sauce. Broil for 3 minutes until burnished and glossy. Transfer to a serving bowl. Serve with extra Henry Bain’s sauce on the side.

Goat Cheese & Sorghum Onion Jam Tartlets

makes 24 tartlets

2 tablespoons of olive oil

1 sweet yellow onion, thinly sliced

1 red onion, thinly sliced

2 tablespoons Bourbon Barrel Aged Sorghum

2 teaspoons balsamic vinegar

1 tablespoon fresh rosemary, finely chopped

1 teaspoon Bourbon Smoked Sea Salt

1/2 teaspoon Bourbon Smoked Pepper

flour, for dusting

2 sheets puff pastry

4 ounces crumbled goat cheese

1.preheat oven to 400 degrees. Heat a large skillet over high heat with olive oil. Add the sliced onions and saute’ until soft and caramelized, reducing heat to medium if needed, about 10-15 minutes. Add sorghum, vinegar, rosemary, smoked salt, and pepper. Remove from heat and set aside.

2. Dust some flour on your work surface. Flour the surface of one of a sheet of dough and a rolling pin to keep it from sticking. Roll dough out to make it slightly thinner. Using a round cookie cutter slightly larger than the mini muffin tin, cut out rounds of dough. Place rounds into the muffin tin, pushing down to create little tartlets. Repeat with remaining sheet of dough.

3. Fill each tartlet with 1/2 teaspoon of goat cheese and top with onion jam. Bake in the oven for 10-12 minutes until light, golden brown. Allow cooling for 5 minutes before removing from pan. Serve warm.


Makes 16 deviled eggs

Base Recipe:

8 eggs

1/3 cup mayo

1 tablespoon Dijon mustard

1 teaspoon White Wine Vinegar



Tomato and Smoked Paprika Deviled Egg

2 teaspoons tomato paste

1 teaspoon Bourbon Smoked Paprika, plus extra for garnish


Spicy Miso-Soy Deviled Eggs

1 teaspoon Bluegrass Soy Sauce

4 teaspoons miso paste (any variety)

1 teaspoon sriracha or your favorite hot sauce

Bourbon Smoked Sesame Seeds, for garnish

Sliced scallions, for garnish



1) Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Cover and remove from heat. Leave for 13 minutes. Place eggs in a bowl of ice water to stop the cooking and cool completely.

2) Once cool, peel eggs and slice in half. Push egg yolks into a medium bowl and add the mayonnaise, dijon mustard and white wine vinegar. Mash together with a potato masher or fork, mixing well, until very smooth. Divide mixture into two small bowls.

3) Add the variation ingredients to each bowl of egg yolk mixture and stir well to combine. Put into a piping bag fitted with a nozzle or use a ziplock bag with a small corner cut off to pipe yolks into egg white halves.

4) Garnish each deviled egg with the appropriate garnish, arrange on a platter and serve.



Serves 6

1 pound small (marble sized) potatoes, white or mixed

2 tablespoons extra virgin olive oil

1 teaspoon Bourbon Smoked Garlic Salt

1 teaspoon rosemary, chopped

½ teaspoon Bourbon Smoked Pepper

for the aioli:

½ cup mayonnaise

2 teaspoons lemon juice

2 teaspoons Bourbon Barrel Aged Worcestershire Sauce

1 teaspoon Bourbon Smoked Paprika

¼ teaspoon Bourbon Smoked Salt


1. Preheat oven to 425 degrees. In a large bowl, toss potatoes with the olive oil, smoked garlic salt, rosemary, and smoked pepper. Mix well. Pour into a rimmed baking sheet, making sure the potatoes are in one layer. Roast for 20-25 minutes or until the potatoes are tender and golden brown.

2. While the potatoes are cooking, combine all the ingredients for the aioli in a small bowl. Whisk to combine. Pile the potatoes into a serving bowl or plate and serve with the aioli on the side.



Serves about 8


For the roast:

4½-5 pound rib-eye roast, trimmed and tied

4 cloves garlic, cut into slivers

½ cup Dijon mustard

¼ cup Bluegrass Soy Sauce

2½ tablespoons Bourbon Smoked Pepper


for the sauce:

½ cup white wine

1½ cups beef stock

¼ cup Dijon mustard

1 tablespoon Bluegrass Soy Sauce

1 teaspoon Bourbon Smoked Black Pepper

2 tablespoons unsalted butter, cut into pieces



1) Place the roast into a small roasting pan or large, oven proof skillet. Make incisions on the surface of the meat with the tip of a sharp knife and insert garlic slivers. In a small bowl, combine the mustard and soy sauce and spread the mixture over the roast. Sprinkle smoked pepper evenly all over. Let roast sit at room temperature for 1 hour.

2) Preheat oven to 350 degrees. Roast the meat until a thermometer inserted in the center registers 130 degrees for medium rare (about 1½ hours), 140 degrees for medium and 150 degrees for medium well. If meat is over browning during cooking, tent with aluminum foil. Remove roast from oven and let rest on a carving board covered with aluminum foil for 15 minutes. The temperature will continue to rise by 5-10 degrees.

3) Make the sauce. Spoon off excess fat from roasting pan. Place pan over high heat. Once hot, pour in the white wine. Scrape up browned bits with a wooden spoon and cook until reduced by half. Pour in beef stock and whisk in dijon mustard and soy sauce. Bring to a boil. Cook for a few minutes, reducing slightly. Add the butter pieces and shake the pan and whisk to emulsify into the sauce. Strain sauce, if desired, season with smoked pepper and pour into a gravy bowl. Slice roast and serve on a platter, along with the gravy.



Serves 10-12

12-14 lb turkey, rinsed and patted dry

1 ½ sticks butter

½ cup Bluegrass Soy Sauce

¼ cup toasted sesame oil

½ cup chopped scallions, plus 6 whole scallions

¼ cup Bourbon Smoked Sugar

3 tablespoons grated ginger

3” piece ginger, thinly sliced

1 teaspoon red pepper flakes

Bourbon Smoked Salt, to taste

Bourbon Smoked Pepper, to taste

3 cups low-sodium chicken stock



1) Place turkey on a rack inside a roasting pan and leave to come to room temperature, about 1 hour.

2) In a medium saucepan, melt butter. Whisk in soy sauce, sesame oil, minced scallions, sugar, grated ginger and red pepper flakes; let cool slightly. Pour the butter into a small bowl and refrigerate until spreadable.

3) Preheat oven to 400 degrees. Loosen the skin between the breasts and thighs with your fingers. Spread the chilled butter underneath the skin evenly. Slather butter all over the outside of the turkey. Stuff the cavity of the turkey with the whole scallions and ginger slices. Truss legs and tuck wingtips underneath the turkey. Pour any remaining of the soy butter over the top. Season with smoked pepper and a little smoked salt, using less salt, especially if the turkey was brined. (Turkey Brine Recipe below)

4) Roast turkey for 30 minutes. Add the stock to the pan and tent turkey with aluminum foil if turkey is already starting to heavily brown. Continue to roast for about 1 hour and 35 minutes. An instant-read thermometer should register 155-160 degrees when inserted into the thickest part of the thigh, avoiding the bone.

5) Remove from the oven, transfer to a cutting board, cover with foil and allow to rest for 30 minutes. Skim fat off the pan juices. Carve and serve turkey with the pan juices or use to make a gravy.


Bourbon Barrel Turkey Brine

Makes enough to brine one 12-18 pound turkey

1 gallon (4 quarts) vegetable broth or water

1 cup Bourbon Barrel Smoked Salt

½ cup Bourbon Barrel Smoked Sugar

1 tablespoon Bourbon Barrel Smoked Pepper

½ tablespoon whole allspice

1 gallon ice water

extra ice, if storing turkey in a cooler



1) In a large stockpot, add the vegetable broth, salt, sugar, and spices. Bring to a boil over high heat, stirring to dissolve the salt. Remove from heat and allow to cool completely. This step can be done 1-2 days ahead of time.

2) Using a large pot or clean bucket that will fit the turkey, pour the brine into your chosen container. Add 1 gallon of heavily iced water and stir. Submerge the turkey, breast side down, into the brine. Store in the refrigerator, overnight, if you have room. You may also put the container into a large cooler and surround with ice.

3) The next day, remove from brine, drain and pat dry well with paper towels before proceeding to roast the turkey.