Labor Day Ready

Quick Kentuckyaki Salmon and Vegetables

1 red bell pepper, cut into thin strips

¼ cup snow peas

¼ cup shiitake mushrooms, sliced

2 (4-6 oz) salmon filets

¼ tsp Bourbon Smoked Pepper

¼ tsp Bourbon Smoked Salt

3 Tbsp Kentuckyaki Sauce

1 tsp Bourbon Smoked Sesame Seeds

1 (5.8oz) package couscous mix, any flavor



1 Preheat oven to 400 degrees. Cut two sheets of foil, about 12” long. On one side of each sheet of foil, make a small pile of bell pepper, snow peas and mushrooms. Lay a salmon fillet on top. Season with the smoked salt and pepper. Drizzle 1½ tablespoons of Kentuckyaki Sauce over each salmon filet. Fold over the other half of foil to form a packet. Fold over and seal the three open sides tightly.

2 Lay the packets on a baking sheet. Bake for 10 minutes. While the salmon is cooking, prepare the couscous according to package instructions. Remove packets from oven and carefully open. Garnish salmon and vegetables with smoked sesame seeds and serve with a side of couscous.

Ultimate Worcestershire Burgers with Roasted Onions


1¼ pounds ground beef chuck

1/3 cup Bourbon Barrel Aged Worcestershire Sauce

½ teaspoon Bourbon Smoked Pepper

Bourbon Smoked Salt, for seasoning


For the roasted onions:

1 large red onion, sliced thinly

3 tablespoons Bourbon Barrel Aged Worcestershire Sauce

1 TB olive or vegetable oil

1 teaspoon Bourbon Smoked Pepper

1 teaspoon Bourbon Smoked Salt


12-ounce package bacon

sliced, pickled jalapenos (optional)

pimento cheese

hamburger buns, cut in half, horizontally

bibb lettuce, sliced tomatoes, your favorite condiments



  1. Preheat an oven to 400 degrees. Line two rimmed baking sheets with parchment or foil. Spread out the onion slices on one sheet pan and toss with the Worcestershire, oil, smoked salt and pepper. Spread out to one even layer. Lay bacon slices on the other sheet pan. Place both pans into the oven. Cook the bacon for about 12-15 minutes or as directed on the package. Roast the onions for about 15 minutes or until wilted and starting to brown, tossing halfway through cooking time. Remove both pans from the oven and set aside to cool.
  2. Preheat a grill for medium-high heat cooking. In a large bowl, gently mix the beef with the Worcestershire sauce and smoked pepper. Divide mixture into 4 portions (5 ounces each) and form into patties slightly larger than your buns. Flatten out the middle, slightly, to prevent round burgers. Season both sides of each patty with smoked salt. Lay patties on clean grates on the grill.
  3. Grill burgers to desired doneness. About a minute before finishing, spread pimento cheese on top of burgers. Grill for 1 minute to melt. Remove burgers from grill and rest. Add hamburger buns to grill and grill for 1-2 minutes or just until grill marks form. Remove and assemble your burgers topped with the roasted onions, pickled jalapeno slices, lettuce, tomato and your favorite condiments.


–– Watch Matt Jamie make compound butter on our Facebook page @bourbonbarrelfoods.


1 pound asparagus, ends trimmed
1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 teaspoon Bourbon Smoked Paprika
2 teaspoons Bourbon Smoked Sea Salt, plus more to taste
1/2 teaspoon Bourbon Smoked Pepper, plus more to taste

Heat a grill or grill pan over high heat. Mix all of the ingredients, except the asparagus, in a large bowl. Add the asparagus and toss the coat well. Grill the asparagus for 3-5 minutes or until cooked and slightly charred. Season with more smoked salt and pepper, if desired. Serve immediately.






Grilled Corn, Mexican Style

Makes 4-5 servings

¼ cup mayonnaise

¼ cup Mexican crema or sour cream

½ cup Cotija or Feta Cheese, finely crumbled

½ teaspoon Bourbon Smoked Paprika, plus extra for sprinkling

1 garlic clove, minced fine

¼ cup cilantro, chopped, plus extra for garnishing

½ teaspoon Bourbon Smoked Salt

¼ teaspoon Bourbon Smoked Pepper

4-5 ears corn, shucked

1 lime, cut into wedges



1) Preheat a grill pan or grill over high heat or use charcoal. While the grill is heating, combine all the ingredients in a medium bowl, except the corn and lime. Stir well.

2) Grill corn, rotating occasionally until cooked and charred on all sides, about 8 minutes total. Using a large spoon or brush, coat cheese mixture evenly on all sides of the grilled corn. Dust with more smoked paprika and garnish with chopped cilantro. Serve immediately with lime wedges.



Grilled Watermelon and Peach Salad with Arugula and Feta

3 large peaches, halved and de-stoned

2.5 lbs watermelon, cut into large 1” thick slices

5 oz. arugula leaves washed and dried

1/3 cup feta cheese crumbles

¼ cup olive oil, for brushing

Bourbon Smoked Sugar, for sprinkling

Bourbon Smoked Salt, for seasoning

Bourbon Smoked Pepper, for seasoning

Bourbon Barrel Spiced Pecans, chopped

¼ cup balsamic vinegar

juice of half a lime

¼ tsp Bourbon Smoked Salt

1/8 tsp Bourbon Smoked Pepper

½ cup extra virgin olive oil




  1. Heat a grill or grill pan over high heat. In a small bowl, combine the balsamic vinegar, lime juice, smoked salt, and pepper. While whisking, slowly pour in the olive oil. Set aside.
  2. Brush fruit with olive oil and lightly sprinkle with smoked sugar and a pinch of smoked salt. Place peaches cut-side down on the grill, as well as the watermelon slices. Grill for 30 seconds to 1 minute or just until grill marks appear. Remove to a cutting board. Cut off the rind from watermelon and slice into large cubes. Slice peaches into small slices or large dice.
  3. Place arugula into a large salad bowl. Arrange watermelon and peaches on top and season salad lightly with smoked salt and pepper. Scatter over the feta cheese and spiced pecans. Drizzle over the balsamic vinaigrette. Serve immediately.




Makes 2 dozen cookies

½ cup (1 stick) unsalted butter, softened

¼ cup (50 grams) Bourbon Vanilla Sugar

¾ cup plus 2 tbsp packed light brown sugar

1 egg

1 tsp Bourbon Barrel Aged Vanilla Extract

¾ tsp baking soda

¼ tsp Bourbon Smoked Sea Salt (plus extra for sprinkling)

1 ¾ cups all- purpose flour

½ lb (8 ounces) semi- sweet or bittersweet chocolate, cut into ½” chunks



  1. Preheat oven to 350 degrees. In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add egg and vanilla extract. Beat until incorporated, scraping down sides as needed. Add smoked salt and baking soda. Add flour and stir at low speed until just mixed. Fold in chocolate with wooden spoon or rubber spatula.
  2. Scoop 1 ½ tsp of dough for each cookie. Space cookies 2” apart on parchment lined baking sheets. Sprinkle with a little extra smoked salt on top of each cookie. Bake for 11-12 minutes or until golden on the top but still soft in the center. Cool on baking sheet for 5 minutes before removing to a wire rack.

1 Tbsp Bourbon Smoked Sugar
1 1/2 tbsp Woodford Reserve Simple Syrup
1/2 lime cut into quarters
3 ripe blackberries plus more for garnish
5-6 basil leaves plus more for garnish
1.7 oz white rum
soda water for topping
crushed Ice

  1. Add sugar, lime, and blackberries to a cocktail glass.

  2. Gently muddle 5-6 times.

  3. Add basil leaves and muddle a little bit more.

  4. Add white rum and gently stir to combine.

  5. Add crushed ice and top off with a splash of soda water.

  6. Gently stir.

  7. Garnish with more blackberries and some basil leaves.






1 Bottle Pino Grigio or preferred White Wine
1/4-1/3 Cup Woodford Reserve Mint Julep Simple Syrup
1 Large Lemon sliced thin
2 Limes sliced thin
Mint leaves for garnish

  1. In a small pitcher, combine all the ingredients, except the mint leaves.

  2. Stir.

  3. Refrigerate sangria for at least an hour.

  4. Place mint leaves in four glasses, with ice, if desired.

  5. Pour sangria into glasses and enjoy.




Combine all ingredients in shaker tin, shake vigorously without ice. Add ice, shake vigorously. Strain into coupe glass. Garnish with 3 droppers Old Forester Hummingbird Bitters on top of foam.