Warmer days may be inspiring you to fire up the grill, dust off the patio furniture, and crack open a cold one. Why not make this an experience for all to enjoy? Whether planning a meal for the family or an exciting get together and backyard cookout, these are a few recipes you should definitely try.
SMOKEY AND SAVORY MAIN DISHES
These dishes make for an impressive piece to your home barbecue. Pair any of the bottles below to add a punch to your dish.
Chipotle Barbecue Sauce Ingredients
- 1/2 onion, diced
- 4 smashed garlic cloves
- 2 T oil
- 2 T butter
- 1/4 C tomato paste
- 1/3 C whiskey or bourbon
- 1 Cup ketchup
- 1 small can Chipotle peppers in Adobo sauce ( use 2 peppers, 3 Tablespoons adobo sauce)
- 3 T Worcestershire
- 2 T balsamic
- 1/2 C honey
- 3 T molasses
- 1 tsp soy sauce
- 1/2 cup water
- cracked pepper
- Pre-heat Grill to High heat and grease.
- Sprinkle chicken with salt and pepper on both sides. Lay the chicken, skin sides down on a hot grill for a 5-7 minutes, turning as needed. Once you have a good sear, lower the heat or move pieces to a cooler spot on the grill, or turn grill to medium-low or low heat. Cover and let cook for 20 minutes.
- Make the BBQ SAUCE : In a medium pot, saute diced onion and smashed garlic in oil and butter on medium high heat until tender. Add tomato paste and stir constantly, frying in the oil, about 2 minutes. De-glaze with whiskey. Simmer for 1 minute, add the remaining ingredients -ketchup, chipotles and adobo sauce, Worcestershire, balsamic, molasses, soy sauce, honey, cracked pepper and water. Simmer on low for 10 minutes. Blend with an immersion blender or in a blender (careful to cover blender lid with a towel, and hold lid down firmly while starting on lowest speed- to prevent a blender explosion that occurs with hot liquids). Return to pot, cover, and keep on low heat until ready to use. Taste, adjust salt, heat and sweetness to your personal preference.
- Check the chicken, turn over and baste them with BBQ sauce, cover and grill for 20 more minutes. Turn over and baste other side with BBQ sauce, covering for another 20-30 minutes or until thigh registers 170 F. Turn grill up to high and give skin side one last hot sear to crisp them up. Let rest a few minutes before serving.
- 4-5 lbs baby back or regular pork spare ribs
- 1 pkg au jus gravy mix
- 1 pkg dry ranch dressing mix
- 1/4 cup butter cut up
- 4-6 pepperoncini peppers
To Make Gravy:
- 2 tbs-1/4 cup whiskey
- 1 tbsp hot sauce
- 3 tbs cornstarch
- 1/4 cup water
- 1 tsp Gravy Master or Kitchen Bouquet optional, just for color
- Rinse ribs, and cut into 2-3 rib sections. Pat dry and lay on a baking sheet. Broil on high heat until they begin to brown.
- Place ribs in crock of at least a 5 quart slow cooker.
- Mix the ranch dressing mix and the au jus mix in a small bowl.
- Place the butter over the ribs, trying to distribute it evenly, then sprinkle the mixed gravy/dressing evenly over all.
- Place the pepperocini over the ribs.
- Cover and cook on HI for 5-6 hours or on LOW for 6-8 hours (times are approximate)
- When ribs are done (the meat will easily fall off the bone but they keep their shape when handled), remove them to a platter and cover to keep warm.
- Turn the slow cooker to HI (if it’s not already) and add the whiskey and hot sauce if using; stir.
- Mix the cornstarch and water. While stirring liquid, pour in only enough of the cornstarch mixture to thicken gravy to your personal preference. Let the gravy cook about 5 minutes.
- You may place the ribs back in the crock pot in the gravy to keep them warm if you’re not eating immediately. Otherwise, pour the gravy in a gravy boat and serve it along with the ribs
SWEETEN YOUR SPIRITS WITH DESSERT
Conversation simmers down, and you bring a close to the meal with a classic and favorited dessert. We recommend pairing any of the bottles below with this one.
- 2 pounds Rome, Beauty, or Winesap apples, peeled, cored, and sliced thinly
- 2 T freshly squeezed lemon juice
- 3/4 C light brown sugar
- 2 T whiskey
- 1 t ground cinnamon
- 1/4 t cardamom
- pinch of salt
- 1 C all-purpose flour
- 1/4 C oatmeal
- 6 T cold unsalted butter, cut into pieces
- 1/3 C toasted, chopped walnuts
- whipped cream and caramel sauce for serving (optional)
- Preheat the oven to 375 degrees F. Spray an 11×17 in. baking pan with non-stick spray.
- In a large bowl, toss the apples with lemon juice, then mix in 1/4 cup of sugar, whiskey, cinnamon, cardamom, and salt. Scoop the apples into a prepared dish and scrape the juices on top.
- In a seperate bowl, whisk together the flour, oatmeal, and remaining sugar. Add butter, and using your hands or a pastry blender, work the butter into the mixture until it resembles coarse crumbs. Stir in walnut pieces.
- Sprinkle the crumb mixture over top and bake until golden brown and bubbly, 35 to 40 minutes.
- Serve warm with whipped cream and caramel sauce.
COOL OFF WITH A CANNED COCKTAIL
Nothing says summer quite like the crisp cracking open of a canned cocktail. Check out these locations along the trail where you can pick up and restock the cooler!
We hope you these cocktails and recipes help you to throw the summer cookout of your dreams!