Bourbon BBQ Sauce

Ingredients

  • 1 cup good quality organic ketchup
  • 1/2 cup tomato passata or pure
  • 1/2 cup beef stock
  • 3 shots bourbon whiskey
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon coarse black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon chili powder or hot paprika
  • 1 rib celery, minced with leafy tops
  • 1/4 cup grated onion
  • 2 large cloves garlic, grated or finely chopped
  • Instructions:  Combine and cook at low heat for about 30 minutes

 

BBQ sauce for Chicken

Ingredients:

  • 1 cup good-quality ketchup, such as Heinz Organic
  • 2 shots of bourbon
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon coarsely ground pepper
  • 1/8 teaspoon freshly grated nutmeg

 

Bourbon Burger

Ingredients

Burger
Patties and Cheese:

  • 30 ounces ground chuck (20 percent fat)
  • 2 1/2 tablespoons bourbon (George Gibson Bourbon)
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons table salt
  • 30 grinds fresh black pepper
  • 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided
    into 6 (1-ounce) servings

Sauteed
Onions:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
  • 1/4 teaspoon table salt
  • 8 grinds fresh black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup George Gibson Bourbon

Buns:

  • Brioche hamburger-sized buns, halved
  • 3 tablespoons unsalted butter, at room temperature

Directions

Combine well-chilled ground chuck with 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.

Heat nonstick grill pan over medium-high heat.

Heat olive oil and butter in nonstick skillet over medium heat for 1
minute. Add onion slices to skillet and toss in the oil and butter.
Add salt, pepper, oregano, and cumin and toss. Continue to saute
onions, but start cooking burgers.

Place patties on grill pan and cook for 2 1/2 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 1/2 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).

Once onions start to turn slightly golden, pour bourbon into skillet, off
the burner. Once alcohol cooks off, turn heat under skillet down to
low, and let onions absorb liquid.

Place bun halves on grill pan and toast until lightly golden, 1 to 2
minutes. Remove from grill pan and butter with 1/2 tablespoon of
butter per bun. Place 1 patty on each bun bottom, top with
approximately 1/4 cup onions, and bun top.

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Total Time 5 minutes

Servings 1 cups

Ingredients

  • 1/4 cup George Gibson Bourbon whiskey
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tablespoon minced fresh ginger  (optional)
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons freshly ground black pepper

Instructions

Combine all ingredients and place in a
zipper-locking plastic bag with selected Certified Angus Beef® brand
cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours
or overnight. Remove selected cut from marinade and discard marinade.

Recipe Notes:  ideal for 3 pounds Certified Angus Beef® brand product.

 

Bourbon BBQ Sauce

Ingredients

  • 1 cup good quality organic ketchup
  • 1/2 cup tomato passata or pure
  • 1/2 cup beef stock
  • 3 shots bourbon whiskey
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon coarse black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon chili powder or hot paprika
  • 1 rib celery, minced with leafy tops
  • 1/4 cup grated onion
  • 2 large cloves garlic, grated or finely chopped
  • Instructions:  Combine and cook at low heat for about 30 minutes

 

BBQ sauce for Chicken

Ingredients:

  • 1 cup good-quality ketchup, such as Heinz Organic
  • 2 shots of bourbon
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon coarsely ground pepper
  • 1/8 teaspoon freshly grated nutmeg

 

Bourbon Burger

Ingredients

Burger
Patties and Cheese:

  • 30 ounces ground chuck (20 percent fat)
  • 2 1/2 tablespoons bourbon (George Gibson Bourbon)
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons table salt
  • 30 grinds fresh black pepper
  • 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided
    into 6 (1-ounce) servings

Sauteed
Onions:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
  • 1/4 teaspoon table salt
  • 8 grinds fresh black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup George Gibson Bourbon

Buns:

  • Brioche hamburger-sized buns, halved
  • 3 tablespoons unsalted butter, at room temperature

Directions

Combine well-chilled ground chuck with 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.

Heat nonstick grill pan over medium-high heat.

Heat olive oil and butter in nonstick skillet over medium heat for 1
minute. Add onion slices to skillet and toss in the oil and butter.
Add salt, pepper, oregano, and cumin and toss. Continue to saute
onions, but start cooking burgers.

Place patties on grill pan and cook for 2 1/2 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 1/2 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).

Once onions start to turn slightly golden, pour bourbon into skillet, off
the burner. Once alcohol cooks off, turn heat under skillet down to
low, and let onions absorb liquid.

Place bun halves on grill pan and toast until lightly golden, 1 to 2
minutes. Remove from grill pan and butter with 1/2 tablespoon of
butter per bun. Place 1 patty on each bun bottom, top with
approximately 1/4 cup onions, and bun top.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cups

Ingredients

  • 1/4 cup George Gibson Bourbon whiskey
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tablespoon minced fresh ginger  (optional)
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons freshly ground black pepper

Instructions

Combine all ingredients and place in a
zipper-locking plastic bag with selected Certified Angus Beef® brand
cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours
or overnight. Remove selected cut from marinade and discard marinade.

Recipe Notes:  ideal for 3 pounds Certified Angus Beef® brand product.

 

Bourbon BBQ Sauce

Ingredients

  • 1 cup good quality organic ketchup
  • 1/2 cup tomato passata or pure
  • 1/2 cup beef stock
  • 3 shots bourbon whiskey
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon coarse black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon chili powder or hot paprika
  • 1 rib celery, minced with leafy tops
  • 1/4 cup grated onion
  • 2 large cloves garlic, grated or finely chopped
  • Instructions:  Combine and cook at low heat for about 30 minutes

 

BBQ sauce for Chicken

Ingredients:

  • 1 cup good-quality ketchup, such as Heinz Organic
  • 2 shots of bourbon
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon coarsely ground pepper
  • 1/8 teaspoon freshly grated nutmeg

 

Bourbon Burger

Ingredients

Burger
Patties and Cheese:

  • 30 ounces ground chuck (20 percent fat)
  • 2 1/2 tablespoons bourbon (George Gibson Bourbon)
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons table salt
  • 30 grinds fresh black pepper
  • 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided
    into 6 (1-ounce) servings

Sauteed
Onions:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
  • 1/4 teaspoon table salt
  • 8 grinds fresh black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup George Gibson Bourbon

Buns:

  • Brioche hamburger-sized buns, halved
  • 3 tablespoons unsalted butter, at room temperature

Directions

Combine well-chilled ground chuck with 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.

Heat nonstick grill pan over medium-high heat.

Heat olive oil and butter in nonstick skillet over medium heat for 1
minute. Add onion slices to skillet and toss in the oil and butter.
Add salt, pepper, oregano, and cumin and toss. Continue to saute
onions, but start cooking burgers.

Place patties on grill pan and cook for 2 1/2 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 1/2 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).

Once onions start to turn slightly golden, pour bourbon into skillet, off
the burner. Once alcohol cooks off, turn heat under skillet down to
low, and let onions absorb liquid.

Place bun halves on grill pan and toast until lightly golden, 1 to 2
minutes. Remove from grill pan and butter with 1/2 tablespoon of
butter per bun. Place 1 patty on each bun bottom, top with
approximately 1/4 cup onions, and bun top.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Bourbon Steak Marinade

Marinate any cut of steak with this Bourbon Steak Marinade! This recipe comes from the beef experts at Certified Angus Beef.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cups

Ingredients

  • 1/4 cup George Gibson Bourbon whiskey
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tablespoon minced fresh ginger  (optional)
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons freshly ground black pepper

Instructions

Combine all ingredients and place in a
zipper-locking plastic bag with selected Certified Angus Beef® brand
cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours
or overnight. Remove selected cut from marinade and discard marinade.

Recipe Notes:  ideal for 3 pounds Certified Angus Beef® brand product.

 

Bourbon BBQ Sauce

Ingredients

  • 1 cup good quality organic ketchup
  • 1/2 cup tomato passata or pure
  • 1/2 cup beef stock
  • 3 shots bourbon whiskey
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon coarse black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon chili powder or hot paprika
  • 1 rib celery, minced with leafy tops
  • 1/4 cup grated onion
  • 2 large cloves garlic, grated or finely chopped
  • Instructions:  Combine and cook at low heat for about 30 minutes

 

BBQ sauce for Chicken

Ingredients:

  • 1 cup good-quality ketchup, such as Heinz Organic
  • 2 shots of bourbon
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon coarsely ground pepper
  • 1/8 teaspoon freshly grated nutmeg

 

Bourbon Burger

Ingredients

Burger
Patties and Cheese:

  • 30 ounces ground chuck (20 percent fat)
  • 2 1/2 tablespoons bourbon (George Gibson Bourbon)
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons table salt
  • 30 grinds fresh black pepper
  • 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided
    into 6 (1-ounce) servings

Sauteed
Onions:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
  • 1/4 teaspoon table salt
  • 8 grinds fresh black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup George Gibson Bourbon

Buns:

  • Brioche hamburger-sized buns, halved
  • 3 tablespoons unsalted butter, at room temperature

Directions

Combine well-chilled ground chuck with 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.

Heat nonstick grill pan over medium-high heat.

Heat olive oil and butter in nonstick skillet over medium heat for 1
minute. Add onion slices to skillet and toss in the oil and butter.
Add salt, pepper, oregano, and cumin and toss. Continue to saute
onions, but start cooking burgers.

Place patties on grill pan and cook for 2 1/2 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 1/2 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).

Once onions start to turn slightly golden, pour bourbon into skillet, off
the burner. Once alcohol cooks off, turn heat under skillet down to
low, and let onions absorb liquid.

Place bun halves on grill pan and toast until lightly golden, 1 to 2
minutes. Remove from grill pan and butter with 1/2 tablespoon of
butter per bun. Place 1 patty on each bun bottom, top with
approximately 1/4 cup onions, and bun top.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

George Bourbon Pecans:

Ingredients:

  • 2 lbs pecan halves,
  • 1 cup dark brown sugar
  • 1 cup George Gibson Bourbon
  • 2 sticks butter

Directions:

Combine butter, sugar and bourbon in a sauce pan and simmer for about 20 minutes.

Preheat oven to 350 degrees.

Place pecans in sauce pan and stir occasionally – they need about 15 minutes to soak in the bourbon/sugar solution.

After pecans have soaked for about 15 to 20 minutes in the sauce use a slotted spoon and place them on parchment paper on a tray and

place them in the oven untill they begin to darken slightly.  Pecans burn easily –  I usually start to check them in about 10 minutes.

Remove from oven and slightly salt them before they cool.

 

 

 

Bourbon Steak Marinade

Marinate any cut of steak with this Bourbon Steak Marinade! This recipe comes from the beef experts at Certified Angus Beef.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cups

Ingredients

  • 1/4 cup George Gibson Bourbon whiskey
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tablespoon minced fresh ginger  (optional)
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons freshly ground black pepper

Instructions

Combine all ingredients and place in a
zipper-locking plastic bag with selected Certified Angus Beef® brand
cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours
or overnight. Remove selected cut from marinade and discard marinade.

Recipe Notes:  ideal for 3 pounds Certified Angus Beef® brand product.

 

Bourbon BBQ Sauce

Ingredients

  • 1 cup good quality organic ketchup
  • 1/2 cup tomato passata or pure
  • 1/2 cup beef stock
  • 3 shots bourbon whiskey
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon coarse black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon chili powder or hot paprika
  • 1 rib celery, minced with leafy tops
  • 1/4 cup grated onion
  • 2 large cloves garlic, grated or finely chopped
  • Instructions:  Combine and cook at low heat for about 30 minutes

 

BBQ sauce for Chicken

Ingredients:

  • 1 cup good-quality ketchup, such as Heinz Organic
  • 2 shots of bourbon
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon coarsely ground pepper
  • 1/8 teaspoon freshly grated nutmeg

 

Bourbon Burger

Ingredients

Burger
Patties and Cheese:

  • 30 ounces ground chuck (20 percent fat)
  • 2 1/2 tablespoons bourbon (George Gibson Bourbon)
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons table salt
  • 30 grinds fresh black pepper
  • 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided
    into 6 (1-ounce) servings

Sauteed
Onions:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
  • 1/4 teaspoon table salt
  • 8 grinds fresh black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup George Gibson Bourbon

Buns:

  • Brioche hamburger-sized buns, halved
  • 3 tablespoons unsalted butter, at room temperature

Directions

Combine well-chilled ground chuck with 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.

Heat nonstick grill pan over medium-high heat.

Heat olive oil and butter in nonstick skillet over medium heat for 1
minute. Add onion slices to skillet and toss in the oil and butter.
Add salt, pepper, oregano, and cumin and toss. Continue to saute
onions, but start cooking burgers.

Place patties on grill pan and cook for 2 1/2 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 1/2 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).

Once onions start to turn slightly golden, pour bourbon into skillet, off
the burner. Once alcohol cooks off, turn heat under skillet down to
low, and let onions absorb liquid.

Place bun halves on grill pan and toast until lightly golden, 1 to 2
minutes. Remove from grill pan and butter with 1/2 tablespoon of
butter per bun. Place 1 patty on each bun bottom, top with
approximately 1/4 cup onions, and bun top.

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