Blackened Burgers with Bourbon Mustard Glaze

By pruitt

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 (pruitt@bourbonjournal.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

1. Melt butter in sauce pan
2. Whisk in molasses
3. Add bourbon and cook off alcohol
4. Whisk in maple syrup and mustard
5. Cook ingredients on low heat until glaze thickens. Stirring continuously to ensure sugar doesn’t burn.
6. Allow glaze to cool

Blackend Burgers

• 2 lbs 80/20 Ground Chuck
• Sliced Sharp White Cheddar Cheese
• 1 Yellow Onion
• 8 Cloves Garlic
• 1½ Tbsp.Chubby’s Blackening Spice

1. Chop onion and fold into ground beef
2. Mince garlic and fold into ground beef
3. Fold Chubby’s Blackening Spice into ground beef
4. Form patties and cook to preference.
5. While grilling brush glaze onto patties
6. Melt on cheddar cheese
7. Apply glaze to buns and toast on the grill
8. Assemble and enjoy

Universal Whisky Experience

By Blake

I have to briefly interrupt our Febrewary posting series to make a quick plug for the Universal Whisky Experience in Las Vegas next weekend, March 18th – 19th. For those of you who are hearing about this for the first time, it is a huge gathering of connoisseurs, distillers, and collectors that celebrates one simple thing, whiskey! This is where you go to sample everything from the most premium up-and-coming whiskeys to the rarest and most collected whiskeys in the world!

Thanks to some good friends of ours, we have a special discount code for our readers which gets you 15% off of the ticket price! just enter the code “LOH159436” when you are purchasing your tickets and your discount will be automatically applied.

Happy Birthday Bourbon Journal

By pruitt

This month the Bourbon Journal turns one year old, and we are vary excited about what new year brings. A lot has happened over the past year, some great bourbon has been consumed, cigars smoked, and all in good company. Some exciting things are transpiring in the bourbon world as well. With publications like the “Bourbon Review” meeting success at news stands, a growing list of new boutique small batch bourbons and ryes hitting market, and drinkeries dedicated to serving the best that America has to offer, I think 2011 is going to be a great year for bourbon and the Bourbon Journal. So stock up on your favorite small batch and join us as we bring you the flavors of 2011.

Friday Night Pig Pickin’

By Blake

Other than the heat, which us North Carolinians have become quite used to, Friday night’s pig pickin’ at the beer, bourbon, and barbecue festival was a wonderful experience! Once you get into the festival area, you are greeted at the gate by live bluegrass music and pretty girls serving up cold beer, at which point you turn the corner and enter a world of all you can drink and eat. Not a bad way to end a long week in my book!

As for the event Friday night, I really enjoyed the quaint atmosphere. The venue was not overcrowded, yet you never felt alone while traveling from tent to tent. Beautiful bluegrass tunes echoed across the amphitheater while the myriad of barbecue smokers filled the air with flavors of sweet hickory. The true spirit of southern tradition came alive here in Cary, a place so often criticized for its noticeable population of transient yankees. Leave it to beer, bourbon, and barbecue to serve as the great equalizer!

I was quite impressed with the selection of bourbon and beer available for tasting at the festival. Buffalo Trace showed up with their top shelf: Blantons, Eagle Rare, and Buffalo Trace bourbon. Jim Beam and Heaven Hill also had a nice showing of top shelf delights to share with the attendees. From the beer perspective, the big producers were represented, but in no way overshadowed the local breweries. I was back for a refill of the Big Boss Blanco Diablo to enjoy with my barbecue, one of my favorite beers of the evening.

In addition to the great selection of beer and bourbon, there were a few other liquors and cocktails represented at the festival. The most memorable to me were the Patron XO Cafe, which is a very smooth tequila that is mellowed with coffee, and the St. Germains Liqueur, which is a French spirit that is derived from a rare flower. The St. Germains line was by far the longest at the festival, and it was packed with ladies. I can only assume that they were after the refreshing St Germaine Cocktail, which is a real gem! I had one and loved it!

Overall, the event was well planned and very comfortable. We are headed back out on Saturday, but expect it to be much more crowded and hot. My recommendation for anyone planning to go next year is to hit up the Friday night pig pickin’ and then make a game day call whether or not to go back on Saturday.