Boozy barbecue: Recipes put some sauce in the sauce
While Vernon Tate prefers a dry rub for his restaurant fare, he's dabbled in sauce - including some with extra sauce. "A little whiskey in the sauce brings out the (meat's) flavor," says the owner of Rib West Bar-B-Q in Fargo. But the whiskey's f...
While Vernon Tate prefers a dry rub for his restaurant fare, he's dabbled in sauce - including some with extra sauce.
"A little whiskey in the sauce brings out the (meat's) flavor," says the owner of Rib West Bar-B-Q in Fargo.
But the whiskey's flavor is a little strong for him, so Tate advises to use it in moderation.
"Unless you like to drink," he jokes.
More often, he marinates meat in wine. The formula is the same as dining table pairings - soak red meats in red wines; white meats in white wines.
Tate will add citrus - lemon or orange juice, for example - to wine marinades. So, he says, that pairing might work well with hard liquors, too.
"I think a bourbon-marinated steak would be something nice," Tate says.
Chris Bodell, manager of Royal Liquors in south Fargo, says that customers buy bourbon for grilling more than other liquors.
"It has a sweet flavor to it," he says, adding that the barrels bourbon is aged in impart a hickory-smoked flavor.
Jack Daniel's and Jim Beam both have sauces to their name, whether bottled or featured in restaurant dishes. These recipes pull bottles from across the bar rail for your backyard barbecue.
Jack Daniel's Stillhouse Barbecue Sauce
1 cup whiskey
1 cup ketchup
1 cup cider vinegar
1 cup brown sugar
½ cup finely chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
Combine all ingredients in a large saucepan. Bring to a boil and simmer about 30 minutes, or until slightly thickened.
Slather sauce on during the last five minutes of grilling - just long enough for the sugar to caramelize and brown. Makes about 2½ cups.
Recipe from Jack Daniel's Tennessee Whiskey
½ onion, chopped
2 cloves garlic, crushed
1 cup barbecue sauce
¼ cup gin
1 tablespoon dry vermouth
1 tablespoon green olive brine
1 teaspoon dried basil
4 (½-pound) beef sirloin steaks
Salt and pepper to taste
In a medium bowl, combine onion, garlic, barbecue sauce, gin, vermouth, olive brine and basil.
Sprinkle each steak with salt and pepper and place in resealable sandwich bags. Divide marinade between each bag and seal. Ensure that marinade is evenly distributed around steaks. Refrigerate for 2 to 24 hours.
Preheat grill for medium-high heat and lightly oil grate.
Remove steaks from bags and discard marinade. Grill steaks for 7 to 8 minutes per side, or to desired doneness. Serves 4.
Drunken Camper Mix
¾ cup vodka
¾ cup tequila
¼ cup teriyaki sauce
¼ cup steak sauce
2 teaspoons lemon juice
In a medium bowl, mix vodka, tequila, teriyaki sauce, steak sauce and lemon juice.
Score steaks and allow to marinate in the mixture at least 10 minutes before grilling. Makes 2 cups.
Caribbean BBQ sauce
1 teaspoon vegetable oil
3 slices bacon, diced
1 medium onion, finely chopped
1 cup tomato sauce
½ cup black rum (do not substitute)
1 lemon, juiced
1/3 cup brown sugar
1 dash chili sauce
Place vegetable oil, bacon and onion in a medium skillet over medium-high heat. Cook until bacon is evenly brown and onion is tender.
Stir tomato sauce and rum into the skillet with bacon and onion. Reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar and chili sauce. Continue to simmer about 8 minutes. Makes 2½ cups.
Recipes from allrecipes.com
Readers can reach Forum reporter Sherri Richards at (701) 241-5525
Don't forget to follow basic safety tips while grilling. These come from the American Dietetic Association.
- Scrub the grill with hot, soapy water before every use.
- Keep raw meats and ready-to-eat foods separate.
- When traveling to a picnic spot, keep foods chilled below 40 degrees. Don't leave perishables out longer than an hour in hot weather.
- Use separate brushes for marinating raw and cooked meats, or wash the brush in hot, soapy water between uses.
- Use a meat thermometer to ensure meats are cooked to a safe internal temperature. That's 170 degrees for poultry; 160 degrees for uncooked sausages; 165 degrees for hot dogs; 160 degrees for medium-cooked steaks and chops; and 160 degrees for hamburgers.
- Wash hands for about 20 seconds before, during and after handling food.