Just wanted to throw a short post up reminding everyone that the world famous Beer, Bourbon, and Barbecue festival is going to be in Cary this weekend. If you have not yet heard about this wonderful event, check out their website at beerandbourbon.com
This year, we will be entering our very own smoked BBQ pork, baby back ribs, and chicken in the contest! Wish us luck, better yet, come out to support us and maybe even get a taste of our soon-to-be award winning Q!
The discerning taste at the bourbon journal doesn’t just stop at bourbon. Blake and I both love to grill, and through our many experiences cooking over the fire, I would consider our standards pretty high. As such, I have discovered a new grilled bourbon inspired delicacy that I think you all will thoroughly enjoy (recipe included)!
I recently moved to Boston for a new job and am staying with a friend from college, Jamie Bronner. After graduating from Norwich University with a degree in Political Science, Jamie decided to pursue the culinary arts at the Johnson and Whales Culinary School. Needless to say, he has become a fantastic cook! As a “thank you” gift for his hospitality while I look for a place of my own, I bought him a bottle of one of my favorite bourbons, Eagle Rare. Being the culinary expert that he is, Jamie’s mind immediately went to work thinking about how he could turn this gift into something delicious to eat. His incorporation of this spectacular bourbon into a glaze for burgers is the reason I’m writing this post. Among the various items one can cook on the grill, I hold a special place for burgers and can honestly say that Jamie’s bourbon inspired treats are some of the best burgers I have ever had. I have listed the recipe below so that you can try them for yourself. Let me hear back from you (email@example.com)
Bourbon Mustard Glaze
- ½ Stick of Butter
- ¼ Cup of Brown Sugar
- 3 oz Molasses
- 4 oz Maple Syrup
- 3 oz Eagle Rare
- 5 oz Whole Grain Dijon Mustard
- Melt butter in sauce pan
- Whisk in molasses
- Add bourbon and cook off alcohol
- Whisk in maple syrup and mustard
- Cook ingredients on low heat until glaze thickens. Stirring continuously to ensure sugar doesn’t burn.
- Allow glaze to cool
- 2 lbs 80/20 Ground Chuck
- Sliced Sharp White Cheddar Cheese
- 1 Yellow Onion
- 8 Cloves Garlic
- 1½ Tbsp.Chubby’s Blackening Spice
- Chop onion and fold into ground beef
- Mince garlic and fold into ground beef
- Fold Chubby’s Blackening Spice into ground beef
- Form patties and cook to preference.
- While grilling brush glaze onto patties
- Melt on cheddar cheese
- Apply glaze to buns and toast on the grill
- Assemble and enjoy