Combine the two greatest loves of your life (meat and booze) with these amazing recipes from chefs across the country.
BBQ BOURBON PORK BALLS
By Daniel Holzman, Chef & Owner, The Meatball Shop
Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 24 golf ball-sized meatballs
Bourbon Barbecue Sauce
Makes 3 cups
2 tablespoons olive oil
6 cloves garlic, chopped roughly
1 cup yellow onion, finely diced
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1/4 cup espresso or 1 teaspoon instant coffee
1/2 cup Maker’s Mark® Bourbon
1/2 cup apple cider vinegar
2 cups ketchup
1 1/2 cups dark brown sugar
1. Heat the olive oil in a large saucepan over a medium high flame. Add the garlic, cumin, onion, red pepper, and salt and cook, stirring frequently, until the onions and garlic are soft and translucent (about 15 minutes). Do not allow the garlic to brown; add a few tablespoons of water if necessary.
2. Add the espresso, vinegar, and whiskey and bring to a boil.
3. Transfer to a blender and blend on high until smooth (be careful when blending hot liquids).
4. Add the blended mix back into the pot and whisk in the brown sugar and ketchup until fully incorporated and smooth. Refrigerate until needed.
BBQ Bourbon Pork Balls
2 lbs. ground pork
3 tablespoons olive oil
1 small onion, finely diced
1 cup bourbon barbecue sauce, recipe below
2 tablespoons Maker’s Mark® Bourbon
2 large eggs
3/4 cup bread crumbs
1 teaspoon salt
1. Preheat the oven to 450°F. Heat 1 tablespoon of the olive oil in a medium frying pan over a high heat. When it begins to smoke add the onions and sauté over a high flame, stirring frequently until they are soft and well browned (about 10 minutes). Remove to a tray and cool in the fridge.
2. Combine all of the ingredients except for the rest of the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
3. Drizzle the olive oil into a large baking dish (9” x 13”), making sure to evenly coat the entire surface (use your hand to help spread the oil).
4. Roll the mixture into round, golf ball-sized meatballs making sure to pack the meat firmly.
5. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
6. Roast until firm and cooked through (about 20 minutes).
7. Allow the meatballs to cool for five minutes before removing from the tray.
BOURBON MARINATED HANGAR STEAK
By Adam Fleischman, Chef, Umami Burger
Prep Time: 12 hours before eating
Cook Time: 10 minutes
1/2 cup Maker’s Mark® Bourbon
6 tablespoons low sodium soy sauce
1 teaspoon fresh ginger, finely grated or minced
1 teaspoon garlic, pressed or minced
1 tablespoon shallots, minced
1 pound hangar or skirt steak, trimmed
1/4 cup heavy cream or veal stock (optional)
1. To make the marinade, combine ingredients in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
2. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate overnight for no more than 12 hours.
3. Dry the beef with paper towels. Heat a large pan/skillet over high heat. Sear the beef 3 minutes on each side for medium rare, remove from the pan, and rest meat. Cook down excess marinade as a pan sauce whisking a little cream or veal stock in at the end. Slice and serve.
BLACK CHERRY & JÄGERMEISTER BABY BACK RIBS
By Chris Santos, Owner and Executive Chef of The Stanton Social
4 racks of baby back ribs
2 oranges, thinly sliced
2 red onions, peeled, thinly sliced
4 cups bbq sauce (see pulled pork recipe)
1 bunch mint, picked
1 cup orange juice
1 cup Jägermeister
2–4 cups black cherry cola
1/2 cup smoked black pepper
1/2 cup onion powder
1/2 cup ancho powder
1/2 cup smoked paprika
1 cup Sriracha (or favorite hot sauce)
1. For the rub: Combine all of the ingredients.
Rub the ribs thoroughly so that all surfaces are covered.
2. Preheat oven to 300 degrees and heat a grill tohigh. Grill the ribs on both sides to create a nice char and smoky flavor.
3. In a hotel pan slice the oranges and layer the orange slices and mint leaves on top of the ribs. Stack the ribs on top of one another.
4. Combine the BBQ sauce, orange juice, and Jägermeister and pour over the ribs.
5. Scatter the sliced onions over the ribs and then fill the hotel pan with black cherry cola until the ribs are nearly covered.
6. Place the hotel pan on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the 300-degree oven for about 2–3 hours. Ribs should be tender and almost fall off of the bone.
7. Remove ribs from the liquid and place on a cooling rack.
8. Serve with additional Jägermeister BBQ Sauce.