Type what you have

Ingredients

• ✓ bourbon whiskey
• butter
• brown sugar
• salmon steak

Instructions

1. 1 Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

By Allrecipes Member

Ingredients

• ✓ bourbon whiskey
• charcoal briquet
• hickory wood chip
• standing rib roast
• steak seasoning

Instructions

1. 1 Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
2. 2 When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

By Ed g4m

Ingredients

• ✓ bourbon whiskey
• ham
• clove
• brown sugar
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan.
3. 3 Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours.
4. 4 Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
5. 5 Raise oven temperature to 375 degrees F (190 degrees C).
6. 6 Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly.
7. 7 Let ham rest for 15 minutes before carving.

By AMYDANIELLE1

Ingredients

• ✓ bourbon whiskey
• soy sauce
• brown sugar
• garlic powder
• ginger
• onion
• chicken breast
• white wine

Instructions

1. 1 Combine the soy sauce, brown sugar, garlic powder, ground ginger, dry minced onion, and bourbon whiskey in a 9x13 inch baking pan. Stir in chicken pieces. Cover and refrigerate, stirring often, for several hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Uncover chicken; place in the preheated oven. Baste chicken every 10 minutes. Cook until the juices run clear, about 1 hour.
4. 4 Remove cooked chicken from baking pan; scrape juices and browned bits from the baking dish into a skillet. Stir in the white wine. Cook and stir over medium heat until sauce is hot, and has reduced slightly. Stir in chicken; heat for 1 additional minute before serving.

By Bruce "Werewolf" McLaren

Ingredients

• ✓ bourbon whiskey
• corn
• butter
• cinnamon
• wood chip
• salt

Instructions

1. 1 Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
2. 2 Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
3. 3 Preheat the smoker to 225 degrees F (110 degrees C).
4. 4 Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
5. 5 Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

By France Cevallos

Ingredients

• ✓ bourbon whiskey
• honey roasted peanut
• black pepper
• butter
• brown sugar
• soy sauce
• garlic
• onion powder
• salmon fillet
• cooking spray

Instructions

1. 1 Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well.
2. 2 Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes.
3. 3 Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes.
4. 4 Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray.
5. 5 Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top.
6. 6 Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more.

By Deborah McCarthy

Ingredients

• ✓ bourbon whiskey
• water
• soy sauce
• brown sugar
• worcestershire sauce
• lemon juice
• beef rib-eye steak

Instructions

1. 1 Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

By Judy Diercks OReilly

Ingredients

• ✓ bourbon whiskey
• peach
• mango
• garlic
• rosemary
• thyme
• brown sugar
• black pepper
• olive oil
• white wine vinegar
• chicken breast
• cedar plank

Instructions

1. 1 Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
2. 2 Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.

By Chef Eden

Ingredients

• ✓ bourbon whiskey
• chicken breast
• soy sauce
• garlic powder
• pineapple juice
• black pepper
• brown sugar

Instructions

1. 1 Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
2. 2 In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

By JLLYBEAN24

Ingredients

• ✓ bourbon whiskey
• ham
• brown sugar
• pineapple
• honey
• garlic
• water
• pineapple ring

Instructions

1. 1 Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
4. 4 Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

By Jennifer

Ingredients

• ✓ bourbon whiskey
• butter
• olive oil
• sea scallop
• brown sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat ¼ cup butter, 2 ounces bourbon, and olive oil in a large skillet over medium-high heat until butter melted. Add sea scallops; cook until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate; drain any excess liquid from the skillet.
2. 2 Whisk remaining ¼ cup butter, remaining 2 ounces bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

By Doug Matthews

Ingredients

• ✓ bourbon whiskey
• asparagus
• salmon fillet
• olive oil
• salt
• black pepper
• brown sugar
• non-dairy butter spread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.
3. 3 Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.
4. 4 Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.
5. 5 Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
6. 6 Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
7. 7 Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking.
8. 8 Serve with the asparagus.

By BiankaMcC

Ingredients

• ✓ bourbon whiskey
• butter
• carrot
• salt
• brown sugar
• black pepper
• cayenne pepper
• thyme

Instructions

1. 1 Melt butter in a heavy skillet over medium-high heat until foaming. Add carrots and salt; cook and stir in hot butter until liquid evaporates and carrots begin to brown around the edges, 5 to 6 minutes.
2. 2 Reduce heat to medium-low and pour in bourbon carefully. Cook and stir until bourbon is almost evaporated, about 2 minutes. Sprinkle in brown sugar; cook and stir until carrots are almost cooked through, about 5 minutes more.
3. 3 Increase heat to medium-high and cook until glaze thickens, 15 to 30 seconds. Season with ground black pepper and cayenne pepper. Transfer carrots to a serving dish and garnish with thyme leaves.

By John Mitzewich

Ingredients

• ✓ bourbon whiskey
• pineapple
• brown sugar
• chipotle pepper
• adobo sauce
• nutmeg
• ginger
• ham
• cornstarch
• water

Instructions

1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Ingredients

• ✓ bourbon whiskey
• mango
• pork shoulder
• black pepper
• salt
• chipotle chile powder
• balsamic vinegar
• water
• honey
• barbecue sauce

Instructions

1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Ingredients

• ✓ bourbon whiskey
• pecan
• bread crumb
• chicken breast
• butter
• dijon mustard
• brown sugar
• soy sauce
• worcestershire sauce
• butter
• green onion

Instructions

1. 1 Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
2. 2 In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
3. 3 Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

By PGRAFF

Ingredients

• ✓ bourbon whiskey
• chicken thigh
• salt
• black pepper
• pineapple juice
• soy sauce
• garlic
• brown sugar
• black pepper
• butter
• mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Season chicken thighs with salt and pepper.
3. 3 Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
5. 5 Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
6. 6 While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
7. 7 Pour the mushrooms and sauce over the chicken strips and toss to coat.

By AgileMJOLNIR

Ingredients

• ✓ bourbon whiskey
• beef round steak
• salt
• pepper
• garlic
• sweet-hot mustard
• bacon
• olive oil
• rosemary
• worcestershire sauce
• brown sugar
• lemon juice

Instructions

1. 1 Season steaks on both sides with salt and pepper and place onto a plate.
2. 2 Mix garlic and all but 2 teaspoons mustard together in a small bowl. Spread 1/2 of the mustard mixture over one side of steaks and let stand for 30 minutes.
3. 3 Cook bacon in a large skillet over medium-high heat until crisp and browned, 7 to 9 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Leave grease in the skillet.
4. 4 Heat grease over medium-high heat, adding olive oil to cover the bottom of the pan if necessary. Fry steaks, mustard-side down, until golden brown, about 5 minutes. Spread remaining mustard mixture over steaks, flip, and fry until browned on the other side, about 2 minutes. Transfer steaks to a serving platter and keep warm.
5. 5 Stir whiskey, rosemary, Worcestershire sauce, brown sugar, lemon juice, and reserved 2 teaspoons mustard into the skillet and simmer over medium-high heat for 2 minutes.
6. 6 Serve steaks with crumbled bacon and sauce over top.

By DIERDREM

Ingredients

• ✓ bourbon whiskey
• pork chop
• salt
• black pepper
• olive oil
• olive oil
• onion
• garlic
• cherry tomato
• brown sugar
• beef broth
• flat-leaf parsley

Instructions

1. 1 Season pork chops with salt and black pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork chops; cook until nearly cooked through, 3 to 5 minutes per side. Transfer pork chops to a plate; leave oil and drippings in the skillet.
3. 3 Heat 1 teaspoon olive oil in drippings over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer onion-garlic mixture to a bowl.
4. 4 Heat remaining 1 teaspoon olive oil in the skillet over medium-high heat. Add tomatoes; cook until seared on all sides and the skins begin to crack, about 10 minutes. Sprinkle brown sugar over tomatoes; stir.
5. 5 Pour bourbon over tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. Add onion mixture and beef broth; bring to a simmer and cook until liquid reduces by half and tomatoes are soft, about 5 minutes.
6. 6 Return pork chops and juices to the skillet; cook until no longer pink in centers, about 3 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C). Sprinkle pork chops with parsley; serve.

By Natalie Hernandez

Ingredients

• ✓ bourbon whiskey
• butter
• garlic
• cumin seed
• paprika
• coriander seed
• butter
• turkey breast
• water
• black peppercorn
• clove
• bay leaf
• black tea
• sugar
• kosher salt
• orange
• water

Instructions

1. 1 Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
3. 3 Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
4. 4 Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
5. 5 Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

By Andy Bryan

Ingredients

• ✓ bourbon whiskey
• beef bouillon
• beer
• hot sauce
• worcestershire sauce
• mustard
• soy sauce
• basil
• marjoram
• thyme
• paprika
• garlic powder
• onion powder
• chili powder
• black pepper
• cumin
• beef sirloin
• garlic
• onion

Instructions

1. 1 Spread onion and garlic into the bottom of a slow cooker; layer beef on top. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef.
2. 2 Add bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Stir in beer and add beef bouillon cubes.
3. 3 Cover and cook on Low for 8 hours or High for 4 hours, stirring every hour or so.

By duboo

Ingredients

• ✓ bourbon whiskey
• celery salt
• five-spice powder
• allspice
• garlic powder
• onion powder
• black pepper
• salt
• worcestershire sauce
• hot pepper sauce
• mustard powder
• lemon juice
• onion
• water
• pineapple juice
• corn syrup
• apple cider vinegar
• tomato paste
• brown sugar
• ketchup

Instructions

1. 1 Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon, water, onion, lemon juice, mustard powder, hot sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt in a saucepan over medium heat; bring to a boil. Reduce heat to low; simmer until flavors have blended and sauce is slightly reduced, about 1 hour.

By TasteKing

Ingredients

• ✓ bourbon whiskey
• cayenne pepper
• black pepper
• salt
• apple cider vinegar
• mayonnaise
• yellow mustard
• green onion
• green bell pepper
• savoy cabbage
• sesame seed burger bun
• chive
• apple juice
• apple cider vinegar
• cayenne pepper
• paprika
• black pepper
• kosher salt
• garlic
• red onion
• pork shoulder roast

Instructions

1. 1 Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
2. 2 Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
3. 3 Use a spider strainer to transfer meat mixture to a bowl and set aside.
4. 4 Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
5. 5 Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
6. 6 For best results, refrigerate for 8 hours, or overnight.
7. 7 Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
8. 8 Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
9. 9 Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

By John Mitzewich

Ingredients

• ✓ bourbon whiskey
• sea salt
• garlic
• black pepper
• onion powder
• soy sauce
• dijon mustard
• molasses
• worcestershire sauce
• brown sugar
• apple cider vinegar
• ketchup
• apple juice
• pork rib
• aluminum foil
• cayenne pepper
• cayenne pepper
• mustard
• coriander
• onion powder
• garlic powder
• black pepper
• salt
• brown sugar

Instructions

1. 1 Combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon black pepper, garlic powder, ¾ teaspoon onion powder, coriander, dry mustard, and cayenne pepper in a small bowl; set rub aside.
2. 2 Tear a large enough piece aluminum foil to fully cover rib rack; place rib rack on foil, meat side up. Evenly coat both sides of ribs with dry rub, pressing it in with your hands.
3. 3 Fold up sides of the foil to create a rim; pour apple juice around rib rack. Fold foil over ribs; crimp to create a tight seal. Tear a larger piece of foil; wrap foil rib bundle again to ensure a tight seal.
4. 4 Marinate wrapped ribs in the refrigerator for 2 hours.
5. 5 Preheat the oven to 225 degrees F (110 degrees C).
6. 6 Cook ribs in the preheated oven until easily pierced with a fork, but not falling off the bone, about 4 hours. Unwrap ribs.
7. 7 Meanwhile, combine ketchup, bourbon, cider vinegar, Worcestershire sauce, Dijon mustard, 1 ½ tablespoons brown sugar, molasses, soy sauce, 1 teaspoon onion powder, 1 teaspoon black pepper, minced garlic, and 1 pinch salt in a medium saucepan over medium heat; bring to a boil. Reduce to a simmer; simmer until sauce thickens and reduces by about ⅓, stirring occasionally.
8. 8 Preheat an outdoor grill to high heat and cover the grate with aluminum foil.
9. 9 Place cooked ribs, meat side up, on the grill; brush top with 1 layer sauce. Close grill; cook until sauce is mostly dried, about 5 minutes. Brush another layer sauce on top; close grill and cook 5 minutes more. Transfer ribs to a cutting board; lightly brush with 1 layer sauce.
10. 10 Cut ribs into individual pieces; serve with remaining sauce.

By Reynolds KitchensR

Ingredients

• ✓ bourbon whiskey
• salt
• apple cider vinegar
• water
• worcestershire sauce
• lemon juice
• water
• ketchup
• apple cider vinegar
• worcestershire sauce
• paprika
• mustard
• lemon juice
• honey
• liquid smoke
• ancho chile powder
• red pepper flakes
• black pepper
• cayenne pepper
• garlic powder
• cumin
• oregano
• thyme
• ground beef
• almond flour
• green bell pepper
• yellow onion
• jalapeno pepper
• egg
• garlic
• aluminum foil pan
• grapeseed oil
• pecan wood chunks
• water
• apple juice

Instructions

1. 1 Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
2. 2 Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
3. 3 Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
4. 4 Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
5. 5 Place meatloaf in the hot smoker.
6. 6 Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
7. 7 Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
8. 8 Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
9. 9 Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

By RealGrubbin

Ingredients

• ✓ bourbon whiskey
• honey
• water
• lemon peel

Instructions

1. 1 Fill an Irish coffee glass with hot water; let sit for a few minutes until glass is hot, then discard water.
2. 2 Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.

By Allrecipes Member

Ingredients

• ✓ bourbon whiskey
• hot dog
• ketchup
• brown sugar

Instructions

1. 1 Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until brown sugar is dissolved and sauce is bubbly, 10 to 15 minutes.

By Aimee Stooksbury Hower

Ingredients

• ✓ bourbon whiskey
• orange juice concentrate
• lemon-lime soda
• ice cube

Instructions

1. 1 In a punch bowl or other large container, combine the orange juice concentrate, whiskey and lemon-lime soda. Stir until mixed, then throw in some ice before serving.

By MARTIQ

Ingredients

• ✓ bourbon whiskey
• soy sauce
• vegetable oil
• halibut fillet

Instructions

1. 1 In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

By LYNN

Ingredients

• ✓ bourbon whiskey
• ketchup
• brown sugar
• water
• beef smoky cocktail sausage

Instructions

1. 1 In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.
2. 2 Stir in the cocktail sausages, and place over medium heat.
3. 3 Bring the sausages and sauce to a simmer; serve.

By Melissa Arenson