Our culture's basis is firmly established in the long history of American whiskey.
There are a few other hobbies or goods that fit this description, but BBQ is unquestionably on that list. Fortunately, whisky and BBQ go well together.
This combo actually predates peanut butter and jelly, baseball and hot dogs, road trips, and radio station roulette.
Both whiskey and barbeque have developed through the years, and today there are numerous regionally specific varieties of each. Even yet, there are still some similarities: most American whiskey must be aged in oak barrels, and many types of barbeque use oak as the major fuel for their fires. Both have smoky aromas, although they frequently have sweet tasting notes as well. Pepper is mentioned in each of their descriptions quite frequently. Ingredient quality matters. And we share them when we assemble our loved ones for both joyous and somber occasions.
Of course, both whiskey and barbeque have a variety of flavors. There are some combinations that work better than others, as with most things. Here, we offer a selection of well-known barbecue foods that have been treated with whiskey to complete your meal.
1. Steak and and Whiskey Served Neat or On the Rocks
Each year, Americans eat more than 27 billion pounds of beef. We'll begin with a classic grilled dish, the steak. Chances are strong that your seasoning and cooking are easy whether you grill ribeyes, t-bones, porterhouses, strips, or sirloins (or any other cut). Just salt and pepper are frequently used to season a good steak in order to improve the flavor and let the meat take center stage.
The most popular ways to serve high-quality whiskey are neat (alone in a glass) or on the rocks (over ice), which helps bring out the spirit's nuances.
You may get that traditional Tennessee whiskey flavor with charred wood overtones by pouring Jack Daniel's Single Barrel Select.
2. Ribs and The Old Fashioned
Ribs are a cookout favorite and the topic of a jingle that is probably now stuck in your head. We’re sorry about that, but we couldn’t skip baby backs, spareribs, or St. Louis style as a prime opportunity to pair some whiskey. When it comes to seasoning pork, a lot of backyard pitmasters add an ingredient not often used with beef — sugar. Whether it’s part of the rub or a key ingredient in the sauce that causes caramelization in those final minutes on the grill, this addition lends itself to a sweeter palate. Enter the Old Fashioned Cocktail. Take a high-quality whiskey and a sugar cube or simple syrup, a dash of bitters, and an orange peel for aroma and decoration. Serve cold on a big rock, and you’ve got a perfect balance of sweet and smoky.
3. Fish and The Whiskey Sour
This match was overlooked by whoever determined white wine was the sole appropriate beverage to mix with fish. There are numerous fish types and techniques to choose from, but for now let's stick with the traditional grilled fish.
Salmon is extremely versatile when it comes to seasonings and readily absorbs the tastes of the grill. Citrus is frequently combined with fish to counteract the fattiness and enhance the flavor. Naturally, a beverage with citrus flavors should go well with the food, and the Whiskey Sour is just what the doctor prescribed.
This drink is all about balance and is made with a tart mixture of lemon, lime, sugar, and water along with a smooth whiskey, such Gentleman Jack, and egg whites. Citrus in excess makes it bitter.
4. BONUS: Cooking with Whiskey
For the chef and the food, a little whiskey each. In this instance, we're pairing a traditional American whiskey, Jack Daniel's Tennessee Whiskey, with a traditional BBQ picnic dish, the cheeseburger. In addition to utilizing Jack to flavor the burger patties, this recipe also uses the adaptable whisky to soften the onions. We promise that using this recipe will result in your new favorite barbecue food.
• 2 pounds ground beef
• 1 package thick-cut bacon
• ½ cup brown sugar
• ½ cup plus 1 tablespoon Jack Daniel’s Tennessee Whiskey
• 1 large white onion
• Salt and pepper
• Cheese (We recommend White Cheddar Jack)
• Your favorite barbecue sauce
Dice a few of those bacon pieces, then combine them with your seasoning and ground beef in a medium-sized mixing dish. Think about 1 tablespoon of seasoning per pound of meat for seasoning the burger. You can use your favorite barbecue flavor or a 50/50 salt and pepper blend. Don't overmix the beef, please.
In a measuring cup, add the brown sugar and Jack Daniel's; mix to combine the ingredients. Make several holes in the ground beef with a fork, then top with the whiskey-brown sugar mixture. Place in the refrigerator for 30 to 60 minutes.
Cut your white onion into strips and lay them in a frying skillet on high heat while the beef is marinating. Regularly stir. Add a teaspoon of salt and pepper, a tablespoon of sweet barbecue sauce, and a tablespoon of Jack Daniel's when the onions begin to soften. Be cautious! Jack can catch fire if exposed to an open flame since he is combustible. The flambeing method is entertaining, but it is not recommended for people who are uneasy in the kitchen. To add the whiskey safely, turn off the heat first, then put the pan back on the burner to complete cooking. When the onions are tender and thoroughly browned, remove from the fire and set aside.