Barbecue Sauce, Bourbon Smoked Chili Powder, Bourbon Smoked Garlic Salt, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Entrées, Recipes
Dry Rub for Ribs
Makes 1/3 cup (enough for 2 full racks of ribs)
For the rub:
1 TB Bourbon Smoked Sugar
1½ tsp Bourbon Smoked Salt
1½ tsp Bourbon Smoked Pepper
1-2 tsp cayenne pepper (optional add-in)
For the ribs:
2 racks (about 6 lbs) pork baby back ribs
1 cup Bourbon Barrel Foods Barbecue Sauce (optional)
- Combine all the dry rub ingredients together in a small bowl. Whisk to combine. Remove the membrane from the bone side of the ribs. Rub spice mixture all over ribs. Leave rub on ribs for 2 hours (or overnight, if possible) in refrigerator.
- Heat a grill to medium on one side of the grill or light charcoals, burn until ash grey and dump them all on one side of the grill. Grill ribs over indirect heat (the cold side) for 1½-2 hours, turning occasionally, or until meat is tender. If using barbecue sauce, brush sauce on ribs for the last 20 minutes.
- Place ribs (with or without sauce) on hot side of the grill for last 10 minutes, turning frequently, to brown and slightly char the ribs. Remove from grill and rest for 5 minutes before serving.
*alternate oven directions: bake rubbed ribs on a foil lined, rimmed baking sheet at 300 degrees for 1-1/2 to 2 hours or until tender. If using sauce, brush on ribs for last 20 minutes of cooking time. Rub would also be excellent on chicken, pork chops or steak.
Grilled Chili-Lime Cauliflower Steaks
2 large heads of cauliflower
¼ cup extra virgin olive oil
2 limes, zested and juiced
2 teaspoons Bourbon Barrel Aged Pure Cane Sorghum
1 tablespoon Bourbon Smoked Chili Powder
1 tablespoon Bourbon Smoked Garlic Salt
3 tablespoons cilantro, chopped
lime wedges, for garnish
- Heat a charcoal or gas grill on high heat. Remove the outer leaves from each cauliflower. Cut two or three “steaks” about 1-1/2 inches thick from the middle of each cauliflower. You will have extra florets from the sides, which you can also grill, along with the steaks. Just slice to about the same thickness as the steaks for even cooking.
- Whisk the olive oil, lime juice, zest and sorghum together in a small bowl. In another small bowl, mix together the chili powder and smoked garlic salt. Brush each cauliflower steak and the florets with the olive oil mixture. Season with the chili powder mixture. Lay the steaks, seasoned side down, onto the grill. Brush and season the other side of each steak and the florets on the grill. Grill, turning every 4-5 minutes and basting occasionally with the olive oil mixture. Continue grilling until browned and slightly charred on both sides. Cauliflower should be cooked but still a little al dente.
- Remove from grill and serve on a platter. Brush with any remaining olive oil mixture and garnish with chopped cilantro and the lime wedges.
Bourbon Barrel Barbecued Chicken Legs
3 cups cold water
6 chicken drumsticks, trimmed of excess fat
6 chicken thighs, trimmed of excess fat
- In a large bowl or container, add the smoked salt, pepper and 1 cup boiling water. Stir until dissolved. Add the cold water and stir. Drop in the chicken pieces and place into the refrigerator. Leave chicken to brine for 1-2 hours or overnight.
- Heat a grill for indirect grilling. Light charcoals, burn until ash grey and dump them all on one side of the grill. Alternately, turn on just one side of a gas grill. Once grill is hot, clean and oil the grate. Remove chicken from brine and onto paper towels to dry. Place chicken, skin side down, on the cool side of the grill, away from coals. Cover with a lid. Cook for 20-25 minutes or until chicken starts to brown, turning once or twice.
- Move chicken closer to coals (the hot side) but not directly over them. Cook and begin to flip chicken often, brushing liberally with the barbecue sauce every 5 minutes until sticky, for about 10-15 minutes more. Remove from grill and rest for 5 minutes before serving.
1 large head bibb or butter lettuce, leaves washed and dried
4 slices of bacon, cooked and roughly chopped
4 radishes, thinly sliced
½ cup Bourbon Barrel Spiced Pecans
½ cup gorgonzola or goat cheese crumbles
¼ cup red onion, thinly sliced
¼ cup chives, chopped
½ cup sorghum vinaigrette (see recipe)
Arrange lettuce on four plates or in a large salad bowl. Top with remaining ingredients and drizzle with sorghum vinaigrette. Season with smoked salt and pepper. Serve immediately.
Bourbon Smoked Chili Powder, Bourbon Smoked Garlic Salt, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Entrées
Spiced Chicken Pasta
Serves: 5-6/ Prep: 15 min/ Cook: 20 min
2 Tbsp butter
1 Tbsp olive oil
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
2 tsp Bourbon Smoked Paprika
2 tsp Bourbon Smoked Chili Powder
1 tsp Bourbon Smoked Pepper
½ tsp cayenne pepper (more or less to suit your taste)
1 tsp Bourbon Smoked Garlic Salt
1 small onion, thinly sliced
8 oz. button or cremini mushrooms, sliced
2 bell peppers (red, orange or yellow), julienned
1 cup chicken stock
12 oz. linguine pasta
1/3 cup heavy cream
½ cup parsley, chopped, for garnish
1 Set a large pot of water and 1 tablespoon salt over high heat. Heat a large, high-sided skillet over medium high heat with butter and olive oil. In a small bowl, season the chicken with all the spices and garlic salt. Toss to combine. Add chicken to the skillet and sauté, stirring occasionally, until browned. Remove and set aside.
2 Turn heat to high. Add the onions and mushrooms. Saute for 3-4 minutes. Add the bell peppers and cook for another 3-4 minutes. Pour in the chicken stock and add the chicken back in. Bring to a boil and reduce heat to medium. Cook for 10 minutes or until sauce reduces by half. While the sauce cooks, add linguine to boiling water and cook according to package instructions. Drain.
3 Add heavy cream to sauce. Season to taste with more smoked salt and pepper. Add pasta to sauce. Cook for 1 minute more. Garnish with parsley. Serve immediately.
Bourbon Smoked Garlic Salt, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Entrées, Recipes, Worcestershire Sauce
BBF Shepherd’s Pie
For the mashed potato topping:
2 pounds russet potatoes, peeled and cubed
2 TB sour cream or cream cheese
1 large egg
½ cup heavy cream
2 tsp Bourbon Smoked Salt
1 tsp Bourbon Smoked Pepper
For the filling:
1 TB olive oil
1¾ pound ground beef or lamb
1 onion, diced
2 large carrots, diced
2 tsp Bourbon Smoked Garlic Salt
1 tsp Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Paprika, plus extra for garnishing
1 tsp dried thyme
¾ cup frozen peas
2 TB butter
2 TB all-purpose flour
1 cup beef stock
2 TB Bourbon Barrel Aged Worcestershire Sauce
fresh parsley, chopped for garnish
1 Add the potatoes to a large pot and cover with water. Bring to a boil over high heat and lower to a simmer. Cook until potatoes are tender, about 12 minutes. Drain and allow to steam dry for 5 minutes in colander. Add back to pan and mash with potato masher. Combine the remaining ingredients and stir into the potatoes. Set aside.
2 Heat a large skillet over high heat with the olive oil. Crumble in the beef or lamb and cook for 3-4 minutes. Remove excess fat, if desired. Add the onions and carrots. Season with smoked garlic salt, pepper, paprika and thyme. Cook until meat is browned and vegetables are softened. Stir in the frozen peas and remove from heat.
3 In a small saucepan, melt butter over medium heat. Once melted, add the flour and whisk together. Cook for 2 minutes, whisking frequently. Whisk in broth and worcestershire sauce. Cook and thicken gravy for about 1 minute more. Add to the meat mixture.
4 Preheat broiler on high. Pour meat mixture into a 3 quart casserole dish. Top with mashed potatoes and sprinkle with a little smoked paprika. Broil for 3-4 minutes or until potatoes are nicely browned. Garnish with chopped parsley and serve.