Nothing says Independence Day like cooking outdoors. Whether you're using a grill, flat griddle, or smoker, there's always some good food to be had in an outdoor kitchen.
Bib & Tucker Bourbon has teamed up with chefs Chef Gabriel Lewis (MasterChefon Fox - Seasons 8 & 12) and Brandon Gouveia to add some bourbon-infused goodness to your holiday bill of fare.
These recipes will feature Bib & Tucker's Double Char and The Classic Six bourbons, both with unique flavor profiles that will bring out the best in your cooking and cocktails.
Grilled Steak with The Classic Six Glaze
List of Ingredients
2-4 thick cut ribeye steaks, seasoned to taste.
Classic Six Glaze |
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4 oz. unsalted butter |
1/2 cup Bib & Tucker The Classic Six bourbon |
1 cup granulated or brown sugar |
1-2 tbsp steak seasoning (your choice) |
Chipotle Butter |
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4 oz. unsalted butter (softened) |
2-3 tbsp chipotle paste |
1 tbsp honey |
1 tbsp grated Parmesan cheese |
Instructions
1. Whisk butter ingredients together and set aside.
2. Preheat your grill between 600-700 degrees
3. Oil and season your steak, set aside.
4. Combine the glaze ingredients in a pot and set over the flame on the grill. Once it thickens and bubbles up, set aside.
5. Grill your steaks to your desired temperature, glazing the steak about 3-4 minutes before removing from the grill. (I recommend going for medium rare, roughly 3-4 minutes per side- 130 degrees internal)
6. Season the outside of the glazed steak with more steak seasoning. Enjoy!
That's a perfect take on a classic steak. Ribeyes are so flavorful, the bourbon glaze and chipotle butter become the perfect enhancement.
Citrus Bib & Tucker Bourbon Steak Recipe
List of Ingredients
Ribeye steak, seasoned with 1 tbsp Maldon sea salt, 1 tbsp brown sugar, 2 tsp black pepper
Marinade |
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1/2 cup soy sauce |
1 cup olive oil |
Zest and juice from 1 lime |
Zest and juice from 1 orange |
1/4 cup Bib & Tucker Double Char bourbon |
5 minced garlic cloves |
2 tbsp fresh ginger, chopped |
4 tbsp fresh rosemary, chopped |
1/4 cup brown sugar |
Mango Chimichurri |
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1/2 cup cilantro, chopped |
1/2 cup parsley, chopped |
1 ripe mango, diced |
1 Fresno pepper, deseeded and finely diced |
3 garlic cloves, minced |
1/4 cup olive oil |
1/4 cup red wine vinegar |
Salt to taste |
Instructions
1. Pat the steaks dry and season both sides with Maldon sea salt, brown sugar, and black pepper.
2. In a bowl, whisk together the soy sauce, olive oil, citrus zest and juice, Bib & Tucker Bourbon, garlic, ginger, rosemary, and brown sugar.
3. Place the seasoned steak in the bowl.
4. Let them marinate for as long as you want. The longer the better.
5. In a bowl, mix together the cilantro, parsley, diced mango, Fresno pepper, and minced garlic. Drizzle in the olive oil and red wine vinegar, stirring until combined.
6. Season with salt to taste. Let it sit for at least 15 minutes to let the flavors meld.
7. Remove the steaks from the marinade and pat dry.
8. Preheat the grill to high heat. Sear the steaks for about 3-4 minutes per side, flipping once, until you get that perfect crust.
9. Continue grilling until the internal temperature reaches 127°F for medium-rare.
10. Let the steaks rest for 5-10 minutes before slicing.
11. Spoon the mango chimichurri over the steak and serve immediately.
12. Pair with a glass of Bib & Tucker Double Char Bourbon for the full experience.
Bib & Tucker Campfire Old Fashioned
2 parts of Bib & Tucker Double Char Bourbon
0.25 part of maple syrup
2 dashes of Coffee Pecan Bitters
2 dashes Black Walnut Bitters
Orange Peel
Bacon Bourbon Apple Crisp
List of Ingredients
Filling |
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2 strips bacon, cut crosswise into 1/4 inch slivers |
3 pounds crisp sweet apples |
1/3 cup brown sugar |
2 tbsp all-purpose flour |
1 tsp finely grated lemon zest |
1 tsp ground cinnamon |
Pinch of salt |
3 tbsp Bib & Tucker Double Char bourbon |
Crisp |
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1/2 cup crushed gingersnap cookies |
1/2 cup all-purpose flour |
1/2 cup granulated sugar |
1/2 cup brown sugar |
Pinch of salt |
1 stick (8 tbsp) cold, unsalted butter cut into 1/2 inch pieces |
Instructions
1. Set up your grill for indirect grilling and heat to 400 degrees.
2. Make the filling: Fry the bacon in the skillet over medium heat until crisp and golden brown, 3 to 4 minutes, stirring with a slotted spoon. Transfer the bacon to a large mixing bowl and crumble. Pour the bacon fat into a jar and reserve for later use. Don’t wipe out or wash the skillet.
3. Peel and core the apples and cut into 1-inch pieces. Place in the mixing bowl with the bacon. Stir in the sugar, 2 tablespoons flour, lemon zest, cinnamon and salt. Stir in the bourbon. Taste the mixture for sweetness, adding sugar as needed. Spoon the filling into the skillet.
4. Make the topping: Place the crushed cookies, remaining flour, white and brown sugar, salt, and butter in a food processor. Grind to a coarse powder, running the processor in short bursts. (The butter should remain in pea-size pieces.) Don’t over-process: the mixture should remain loose and crumbly. Sprinkle the mixture over the apples.
5. Place the crisp in the grill. Toss the wood on the coals. Smoke-roast the crisp until the topping is browned and bubbling, the apples are soft (they should be easy to pierce with a skewer), and the filling is thick, 45 minutes to 1 hour.
6. Serve the crisp hot off the grill. Top with whipped cream
A perfect dessert ending to end a day of celebrating.
The best thing about these recipes is being able to sip on Bib & Tucker's Double Char and The Classic Six while preparing a mouth-watering meal. Have a safe and happy July 4th holiday!