Bourbon Barbecue Sauce SAVEUR Style

Bourbon Barbecue Sauce SAVEUR Style

Bourbon Barbecue Sauce SAVEUR Style

SAVEUR Magazine just knocked it out of the park with this Bourbon Barbecue Sauce recipe.  It seems like the perfect blend of flavors that will compliment just about anything cooked outside.


2 tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
¼ green bell pepper, chopped
⅔ cup chili sauce
⅓ cup packed brown sugar
¼ cup bourbon
1 tbsp. Worcestershire sauce
1 tbsp. distilled white vinegar
2 tsp. honey
2 tsp. dry mustard
2 tsp. chili powder
1 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground coriander
¼ tsp. cayenne


Heat butter in a 4-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until soft, about 4 minutes. Stir in chili sauce, sugar, bourbon, Worcestershire, vinegar, honey, mustard, chili powder, salt, pepper, coriander, and cayenne; simmer, stirring, until thickened, about 30 minutes.

Bacon Sausage Rolls Perfect For The Grill

Bacon Sausage Rolls Perfect For The Grill

Bacon Sausage Rolls Perfect For The Grill

If you haven’t heard of Big Fork Bacon Sausage, you don’t know what you’re missing. That’s right, it’s sausage. Made with bacon. Yeah baby! It doesn’t get much better than this.

Big Fork Bacon Sausage is made from nitrite-free, hardwood smoked bacon. It’s made from free-range piggies that are vegetarian fed. They contain no preservatives, MSG, nitrites, hormones, antibiotics or artificial colors or flavors. It’s just all-natural, bacon sausage goodness. Follow them on Facebook andTwitter.

This recipe for Bacon Sausage Rolls highlights the versatility of these sausages. Popular in the UK, sausage rolls are a staple of British cuisine. Once you try these, you’ll want to eat them for breakfast, lunch and dinner!

bacon sausage rolls

Bacon Sausage Rolls Perfect For The Grill

Serves: 8-12 appetizers

1 sheet puff pastry, thawed
1 egg, whipped
1 pack Big Fork Bacon Sausage, raw, casing removed


1. Preheat oven to 400° F.  If Grilling, set up for raised, indirect.
2. Lay the puff pastry on a floured table. Slightly roll out using a rolling pin.
3. Brush the top of the puff pastry with the egg.
4. Roll the bacon sausage into a log almost the same length as the puff pastry sheet.
5. Wrap the puff pastry around the sausage log and press as necessary to seal the puff pastry around the sausage. Once sealed, wrap the log in plastic wrap and place in the freezer for 20 min.
6. Remove the puff pastry from the freezer and cut into ½ inch slices.
7. Place the slices on a baking sheet and cook for 15 min. Remove from the oven and let sit for 10 min. prior to serving.

Best Margarita Ever

Best Margarita Ever

BBQ Dragon Pic of the Week James Kearney

BBQ Dragon Picture of the Week- James Kearney


James Kearney submitted his BBQ photo and we selected his Steak and Planked Salmon as our BBQ Dragon photo of the week!  Send us your best BBQ photo’s or what you are grilling to join James as our photo of the week winner!BBQ Dragon Pic of the Week James Kearney



Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


I once thought that recipes including bacon were pretty straight forward.  You’d just fry up some meaty goodness in its own fat, crumble it up if you’d like, and mix it in.  Then I found out about Bacon Jam, and then about using bacon grease in soups, and most recently, Bacon Paste.  It’s a whole new world.  (I’m just brimming with Disney references today.)


Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


Bacon Paste sounds… eh… interesting to say the least, I know.  When I first read about it, I imagined it coming out of a squeeze bottle and spread on toast, or something like that.  But don’t worry, that is not the case!

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


Instead, to make Bacon Paste, we combine bacon and a bunch of our favorite spices in a food processor and then spread that stuff all over some chicken thighs before grilling them up.  It’s even better than you’re imagining.

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


No, really.  The bacon adds so much flavor and juiciness to the chicken, and when topped off with a little bourbon-infused barbecue sauce, there’s nothing better.  My family demands that I make these again– not just once, but all summer long– because they are that good.  They won’t have to ask me twice.



I think these kebabs would be perfect for Memorial Day, Father’s Day, Fourth of July… any holiday where you can grill… pool parties… graduation parties… Mondays… I mean just make up reasons to make these if you have to.  You need to try them.

Recipe slightly adapted from The Slow Roasted Italian
Author: Morgan
  • 16 oz barbecue sauce
  • ¼ cup bourbon
  • 2 lbs boneless skinless chicken thighs, cut into 1″ pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices raw bacon, cut into small pieces
  1. Light the grill and heat to medium-high
  2. In a small bowl, combine the BBQ sauce and bourbon. Mix well.
  3. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
  4. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
  5. Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
  6. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
  7. Serve with the remaining BBQ sauce




Make In and Out Style Burgers At Home

Make In and Out Style Burgers At Home

Almost-Famous Animal-Style Burgers

 Make In and Out Style Burgers At Home

Food Network Magazine did a fantastic recipe on how to make In and Out style burgers at home.  The animal style burger is my personal favorite (with a few modifications of course) and I get at least one every  time I am within a reasonable distance to an In and Out Burger location. Now after I have learned to make In and Out Style Burgers at home, I only have to travel to my local grocery store to get an In and Out Burger fix.

2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
2 pounds ground beef chuck (preferably 60 percent lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese

Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)

Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.

Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)

Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Read more here at: Food Network

Grilled Watermelon Salad

Grilled Watermelon Salad

Grilled Watermelon Salad

Grilling watermelon makes it warm and caramelized on the outside while leaving it refreshing and crunchy on the inside. Chef Brian Moyers serves this all summer at BLT Steak in Los Angeles. Try it once, and you’ll be serving it all summer at backyard cookouts.

from: Food Republic Food Republic or Read more here


  • watermelon (red and yellow seedless, cut into 3″ by 1″ rectangles)
  • rolls
  • goat cheese
  • arugula (wild, washed well and dried)
  • spring onions (sliced paper thin on mandolin and put in ice water)
  • lemon juice (freshly squeezed)
  • extra-virgin olive oil
  • balsamic reduction (balsamic vinegar reduced over low heat until syrupy)
  • basil oil, (quickly blanch basil, squeeze out excess with a towel, then blend with grape seed oil and strain through coffee filter)
  1. Preheat grill.
  2. Lightly season both color watermelon (one of each color per person) with olive oil, salt and pepper.
  3. Grill the watermelon for 30 second then flip and grill other side for 30 seconds until you get nice grill marks but the watermelon will not be to hot in the center.
  4. Set to the side while quickly preparing the salad.
  5. In a mixing bowl combine (per person) a handful of arugula, a couple pieces of spring onion, a squeeze of lemon juice and a splash of olive oil, salt and pepper.
  6. For each salad cut each watermelon into three square pieces and alternate them on a plate with the goat cheese balls.
  7. Place the dressed arugula salad in the center of each plate.
  8. Drizzle the basil oil & balsamic reduction over the watermelon and goat cheese.
Level of Difficulty:
Prep Time:
10 minutes
Cooking Time:
5 minutes

Grilled Lobster Tail for Mothers Day

Grilled Lobster Tail for Mothers Day

Grilled Lobster Tails

This grilled lobster tail for mothers day is perfect for any occasion. If you don’t have a lot of experience grilling shellfish, then this easy recipe is for you.  See more here

Prep Time: 12 minutes

Cook Time: 7 minutes

Total Time: 19 minutes

Yield: Serves 3 to 6


  • 6 lobster tails
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Preheat grill for medium-high heat. Cut lobster tails in half lengthwise, exposing flesh. Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster onto grill and cook for 5-7 minutes, depending on the size of the lobster tail. Make sure to turn once during cooking process. Remove from heat and serve.

Grilled Mushroom Merlot Burger

Grilled Mushroom Merlot Burger

Grilled Mushroom Merlot Burger, what’s not to love?

All fantastic flavors that work well cooked over charcoal, hot coals, or however you like to grill burgers.

Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons. Find it here.

Total recipe time: 55 minutes 
Makes 4 servings 

1 pound ground beef (95% lean) 
2 tablespoons chopped fresh parsley 
1/8 teaspoon salt 
1/8 teaspoon pepper 
4 large portobello mushrooms 
4 slices French bread, cut diagonally 1/2 inch thick 
2 ounces goat cheese (1/2 cup) 
4 romaine lettuce leaves 
Chopped fresh parsley (optional) 

1 teaspoon olive oil 
2 tablespoons minced shallots 
1 cup Sutter Home Family Vineyards Merlot 
1/4 cup ready-to-serve beef broth 
2 teaspoons fresh thyme, chopped 
1 tablespoon butter 
2 teaspoons all-purpose flour 
1/4 teaspoon salt 
1/4 teaspoon pepper 

1. To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm. 

2. Combine ground beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside. 

3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 11 to 13 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place bread slices on grid; grill until toasted, turning once 

4. Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired

Easy Bacon Making Recipe- Making Bacon at Home

Easy Bacon Making Recipe- Making Bacon at Home

Easy Bacon Making Recipe- Making Bacon at Home

Yep- we love bacon as much as you do!  But to keep up with the demand, I think we will try making bacon at home to keep our pantry stocked.  Pork Belly is not that hard to find and that is a good thing.  Because Meathead over at Amazing Ribscured_uncooked_bacon once again has shown us some knowledge when he shows off how easy it is to be making bacon at home.  Click here for the recipe: 

Maple Bacon with pink salt

Time. 2 hours prep, seven days of curing, 2 hours of smoking.
Makes. About 25 thick slices

1 pound of pork belly
1 1/2 teaspoons Morton’s kosher salt
1/2 teaspoon Prague powder #1 (pink curing salt #1)
1 1/2 teaspoons ground black pepper
1 tablespoon dark brown sugar
3 tablespoons Grade B maple syrup
1/4 cup water

Get the rest of the recipe directions for making bacon at home here.

Gourmet Hot Dogs With Sweet and Spicy Toppings

A Gourmet Hot Dog for me can be a variety of things depending on the mood I am in.  If I go somewhere that has a gourmet hot dog, I will often try one, and go with an old standby as a fall back just in case the fancy one does not work out.  A gourmet hot dog does not have to be overly fancy,  but it does have to taste good!  Check out how these guys go on a quest to create a perfect topping for the gourmet hot dog.

Gourmet Hot Dog Toppings à la Andrew and Jack

Gourmet Hot Dog Toppings
While on the road this season, Andrew stopped off at his favorite open-air grocery store, the St. Paul Farmers’ Market, where he met up with Butcher & the Boar chef Jack Riebel for an old-fashioned throw-down. Gourmet Hot Dog ToppingsThe object? The best tasting hot dog. The challenge? Search the market high and low for ingredients to cook up the most unique, most innovative and most tasty gourmet hot dog topping.Gourmet Hot Dog ToppingsThe judges? St. Paul’s finest. The winner? Read on …Both top about a half-dozen dogs.
Andrew’s Spicy Harvest Chutney: 2 shallots 2 stalks wild celery 1 tablespoon brown sugar Handful baby cherry tomatoes One-quarter honeydew melon Few sprigs dill 2 tablespoons cider vinegar Pinch salt Pinch pepperJack’s Green Pie Apple Chutney 1 green pie apple 1 cucumber 1 yellow tomato 1 1/2 teaspoons curry powder 2 tablespoons cider vinegar Few squeezes local honey
Directions for Andrew’s Spicy Harvest Chutney: Sauté shallots, wild celery and brown sugar together. Gourmet Hot Dog Toppings Once translucent, combine with tomatoes melon, dill, vinegar, salt and pepper. Toss.Serve with stone-ground mustard.Directions for Jack’s Green Pie Apple Chutney: Chop. Sauté. Et voilà! Gourmet Hot Dog ToppingsHot dog throw-down result: an honest-to-goodness tie.
Grilled T-Bone Steak with BBQ Rub

BBQ Rub For a T-Bone Steak

If you enjoy a good steak, chances are that a grilled t-bone steak is one of your favorites!  Check out this easy to make BBQ Rub for the next time you grill up some steaks. Using the BBQ Dragon is a fantastic way to get your charcoal to the temperature you like quickly and easily.

Total recipe time: 25 minutes
Makes 4 servings

 BBQ Rub For a T-Bone Steak

  1. 2 to 4 beef T-Bone or Porterhouse steaks, cut 1 inch thick (about 2 to 4 pounds)
  2. Salt
BBQ Rub:
  1. 2 tablespoons chili powder
  2. 2 tablespoons packed brown sugar
  3. 1 tablespoon ground cumin
  4. 2 teaspoons minced garlic
  5. 2 teaspoons cider vinegar
  6. 1 teaspoon Worcestershire sauce
  7. 1/4 teaspoon ground red pepper




  1. Combine BBQ Rub ingredients; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired
  3. Enjoy

Competition Style BBQ Sauce Recipe

Killer Hogs BBQ has been letting the competition have it on the BBQ circuit for some time now.  As of now, they have 14 BBQ competitions scheduled on the 2014 calendar with no plans of going home empty handed.  Check out how Malcom and the crew make competition style bbq sauce that is a winner on the BBQ circuit.

Killer Hogs BBQ’s Competition-Style BBQ Sauce Recipe

This is my recipe for my sweet and spicy barbecue sauce that I use at competition bbq cooks. Plus, it makes a great base to start your own BBQ sauce.

You can make this recipe and then add a few more ingredients to make it your own… or you can use it as-is (that’s what I do)!

  • pork ribs getting a final coating of comeptition bbq sauce16 oz Tomato Sauce
  • 16 oz Ketchup
  • 12 oz Chili Sauce
  • 1 cup Apple Cider Vinegar
  • 1 cup Brown Sugar
  • 1 cup Corn Syrup
  • 1/2 cup Honey
  • 1 TBS Worcestershire Sauce
  • 1 TBS Soy Sauce
  • 1/2 cup Dry Rub
  • 1 TBS Hot Sauce

In a large pot combine the above ingredients over medium heat.

Be sure to stir really well to incorporate the brown sugar and dry spices.

Simmer for 30 minutes and stir often.

I use this recipe for BBQ Ribs, BBQ Chicken and Pork Butt or Pork Shoulder at all the BBQ contests I cook. And it’s really great for pulled pork at home!

Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Grilling is a fantastic way to bring a lot of flavor to dinner while keeping things Lo-Carb.  These Lo-Carb Grilled Jalapeño poppers are an amazing way to bring grilled flavor, while keeping it Lo-Carb.

Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Making these Lo-Carb stuffed jalapeños could not be easier, but I advise you take a few precautions.  First off, wear disposable gloves.  When handling spicy peppers, the oils can sink into your skin and wreak havoc if you end up rubbing your eyes or any other part of your body.  By pretty much coring the jalapeno’s, removing the seeds and any internal white membrane it will make the peppers a little less spicy. I like to stuff with a mixture of cream cheese and sharp vermont cheddar and then wrap with bacon.  Thinly sliced bacon works well, but if you have thick bacon just roast longer with a lower temperature.  Here I roasted raised direct with a drip tray that also does double duty as a bit of a heat shield.  I used the BBQ dragon to stabilize my Big Green Egg at about 350F.  They cooked for about 55 min.  You are left with a spicy, sweet treat.  If done correctly, I guarantee you will not have made enough of these Lo-Carb grilled jalapeno’s.