Four Whisky & Rum Infused BBQ Recipes for July 4th
Typically we drink our whisky and rum, but for special occasions, we like to cook with it. Thus with the 4th of July swiftly approaching tomorrow, we wanted to share some whisky and rum-infused BBQ recipes with you, so that you can amaze your guests with your skills. Whether manning the grill for the family or celebrating Independence Day with friends, these recipes take traditional BBQ to a new and delicious level.
The award-winning Sweet Swine O’Mine No. 12 sauce with George Dickel Tennessee Whisky is the perfect complement to BBQ favorites and was recently named winner of the Memphis in May cook off. Looking for a great rib recipe? Spike Mendelsohn’s Cream Soda Braised Ribs is a crowd favorite. His Captain Morgan Black Spiced Rum BBQ sauce gives the ribs a nice kick all are sure to enjoy.
Here are four whisky and rum infused recipes to kick your Independence Day celebration up a few notches.
Sweet Swine O’ Mine No. 12 Sauce
- 2 cups Prepared or Store-bought BBQ sauce
- 2 TBS. Yellow mustard
- ¼ cup Maple syrup
- ¼ cup George Dickel No.12 Whisky
- ¼ tsp. Ancho Chile Powder (or other mild-medium chile powder)
Combine ingredients in a pot at medium heat. Simmer uncovered (don’t boil) for about 15-20 minutes to cook the alcohol out of the whisky, stirring occasionally. Will work as a great glaze and table sauce for all of your BBQ needs.
If you are looking for more heat add 1/2 tsp. of black pepper and 1/4 tsp. of red pepper.
Bulleit Bourbon Burger
- 30 ounces ground chuck (20 percent fat)
- 2 ½ TBS. Bulleit Bourbon
- 1 ½ TBS. Worcestershire sauce
- 1 ¼ tsp. dried oregano
- 1 ½ tsp. ground cumin
- 1 ¼ tsp. table salt
- 30 grinds fresh black pepper
- 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1 oz.) servings
Combine well-chilled ground chuck with Bulleit Bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork to combine. Combine more thoroughly with hands, being careful not to over mix. Separate meat mixture into 6 even portions and form into patties. Set patties on a board.
Place patties on grill pan and cook for 2 ½ minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 ½ minutes. Remove patties from grill and place on a clean board. Replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and give pan a quick wipe with a damp paper towel (held in tongs).
Whisky BBQ Shrimp
- 1 lb. shrimp (with tail)
- ¼ cup of Crown Royal Canadian Whisky
- ¼ cup BBQ sauce
- ¼ cup honey
- ¼ tsp. black pepper
- 1/8 tsp. garlic pepper
Combine all ingredients, except for the shrimp, in a bowl. Add shrimp and allow to marinade in the refrigerator for an hour. Add shrimp and mixture into a large saucepan over medium high heat and cook until shrimp is opaque and cooked through.
Rum BBQ Braised Ribs
- 8 oz. can chipotle peppers
- 2 cups BBQ sauce
- 1 TBS. molasses
- 2 TBS. Captain Morgan Black Spiced Rum
- 1 tsp.n vanilla extract
- ½ cup orange juice
Blend ingredients together until smooth
Cream Soda Braised Rib Rub
- 2 racks of St. Louis ribs (about 4 pounds)
- 2 TBS. of smoked paprika
- 2 cups of brown sugar
- 1 tsp. cinnamon
- 2 TBS. of ginger powder
- 1 tsp. of allspice
- 4 shots of Captain Morgan Black Spiced Rum
- 1 can of cream soda
Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create the dry rub. Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375°F and place pan in the oven, cooking for approximately 2.5 hours, until the ribs are tender and the rib bone is showing. The meat will pull of the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.