Candied Pepper Bacon Wrapped Smoked Sausages
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 12 servings
4 cups milk
5 whole cloves
1 teaspoon ground cinnamon
12 egg yolks
1½ cups Bourbon Smoked Sugar
2½ cups Kentucky Bourbon
4 cups light cream
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
½ teaspoon ground nutmeg, plus extra for garnishing
1) Combine milk, cloves and cinnamon in a large saucepan. Slowly bring to a boil over medium-low heat, stirring occasionally. Once boiling, remove from heat.
2) In a large bowl, whisk together egg yolks and smoked sugar. While whisking, slowly pour in a ladleful of hot milk and repeat. Pour milk and egg mixture into the saucepan of remaining milk. Return pan to medium or medium low heat and cook, whisking constantly for about 3 minutes, until mixture thickens slightly. Do not allow mixture to boil or it will curdle. Strain into a large container and allow to cool for an hour.
3) Stir in bourbon, cream, vanilla and nutmeg. Refrigerate overnight. Serve in small cups garnished with a sprinkle of nutmeg.
Makes 3 cups
2 oranges, juiced (plus zest of 1 orange)
1 cup Bourbon Smoked Sugar
2 teaspoons lemon juice
1 teaspoon fresh ginger, grated
1 bag (12 ounces) fresh or frozen cranberries
1) Combine all the ingredients in a medium saucepan. Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 7-10 minutes or until cranberries have broken down and juices are thickened.
2) Pour into a serving bowl and allow to cool.
Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Entrées, Recipes
Bluegrass Soy, Sesame, and Ginger Turkey
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.
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.
Sorghum Grilled Banana Splits
2 bananas, not too ripe
2 TB Bourbon Smoked Sugar
¼ tsp cinnamon
ice cream, any flavor
Topping suggestions: caramel, chocolate or butterscotch sauce, chopped nuts, whipped cream, etc.
- Heat a grill or grill pan over high heat. In a small bowl, combine the smoked sugar and cinnamon. Cut the bananas in half, lengthwise, with the peel on. Sprinkle the cinnamon sugar on the cut sides of the bananas and drizzle the sorghum over the top. Leave for 5 minutes.
- Place bananas, cut side down, onto the hot grill. Grill for 2 minutes or just until grill marks appear. Using a pair of tongs, turn and grill for 2 minutes more. Remove bananas from grill, peel and place into a bowl. Top with scoops of ice cream, sauce and your favorite toppings, along with a bourbon cherry. For the adults, drizzle with a little Kentucky Bourbon as well. Serve immediately.
Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sugar, Entrées, Recipes, Worcestershire Sauce
2 ½ pounds pork tenderloin
½ cup Bluegrass Soy Sauce
½ cup Kentucky Bourbon
¼ cup Bourbon Barrel Aged Worcestershire Sauce
¼ cup Bourbon Smoked Sugar
¼ cup water
¼ cup canola or vegetable oil
4 garlic cloves, roughly chopped
1 Tbsp Bourbon Smoked Pepper
1 tsp ground ginger
Rinse tenderloins and pat dry with paper towels. Place into a shallow dish or large re-sealable bag. In a large bowl, combine the remaining ingredients and whisk until sugar is dissolved. Pour over tenderloins. Marinade pork in the refrigerator overnight or up to 2 days.
Preheat the oven to 375 degrees. Remove pork from marinade and shake off excess marinade. Place tenderloins into a roasting pan or rimmed baking sheet. Roast for 25-30 minutes or until pork registers 155 degrees with a meat thermometer. Remove form oven and tent with foil. Allow meat to rest for 10 minutes. Slice 2” thick slices and arrange on a serving platter.
** Leftover pork is great the next day on our chive and smoked pepper biscuits with sweet chutney, blackberry jam, BBQ sauce or a drizzle of sorghum.
Smoked Strawberry Jam
Makes about 2 ½ pints
2 ½ pounds strawberries, washed and hulled
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons classic pectin
3½ cups Bourbon Smoked Sugar
2 tablespoons Bourbon Barrel Aged Madagascar Vanilla Extract
1 Combine the strawberries, lemon juice and zest in a large pot. Using a potato masher, crush the strawberries. Stir in the pectin. Cook over high heat and bring to a rolling boil, stirring constantly. Add all the sugar and stir to dissolve. Stir and boil for 1 full minute. Remove from heat and skim off any foam. Add the vanilla extract.
2 Ladle jam into clean jars and seal with a lid. Leave to cool completely before storing in the refrigerator. Jam keeps in the refrigerator for up to 4 months.
* for longer storage, can and process in a water bath as directed for strawberry jam in canning cookbooks and manuals or freeze.
Bourbon Spiked Ice Tea Punch
Makes 30 (4 ounce) servings
64 ounces black tea, warm, fresh brewed
30 ounces Bourbon Smoked Sugar
16 ounces lemon juice, freshly squeezed
48 ounces Kentucky Bourbon
4 lemons, thinly sliced, plus extra for garnish
1 In a 5 quart container, combine the warm tea and sugar. Stir until sugar completely dissolves. Add the lemon juice and bourbon and stir. Chill for at least 1 hour.
2 Pour the punch into a punch bowl or serving pitcher. Add the lemon slices. To serve, pour into ice-filled glasses, garnished with more lemon.
Beverages, Bourbon Smoked Sugar, Recipes, Woodford Reserve® Aromatic Bitters, Woodford Reserve® Bourbon Cherries
Makes 4 servings
1/2 cup Woodford Reserve®
1 tablespoon Bourbon Smoked Sugar
1/2 teaspoon Woodford Reserve® Aromatic Bitters
2 (12 ounce) bottles amber beer
4 strips orange peel
4 Woodford Reserve® Cocktail Cherries
Fill a cocktail shaker with ice. Add bourbon, sugar, and bitters. Shake well. Strain into 4 rocks glasses and top each glass with half a bottle of beer.
Rub each glass rim with orange peel and add to the drink. Garnish with a bourbon cherry and serve.