Check out the latest grilling recipe from the world famous Jack Daniel’s Tennessee Whiskey, the signature Jack Daniel’s Char-Grilled Brined Pork Tenderloin. Brining the meat before being char-grilled is an exceptional flavor that can only come through with patience, skill and focus. Add the pan fried sweet onions and this Jack Daniel’s recipe is pure fire!
Ingredients:
2 quarts water (slightly warm) to aid in dissolving ingredients
1/2 cup Kosher salt
3/4 cup dark brown sugar
1 cup Jack Daniel’s Tennessee Whiskey
1 can Chipotle peppers, pureed
1/4 cup blackening spice
3 rosemary stems
Directions:
1. In a large non-reactive container, add water then the rest of the ingredients and stir with a whisk until totally dissolved.
2. Add the pork tenderloins and brine for 24 hours
3. Remove pork tenderloins from brine and discard the brine.
4. Char-Grill the pork tenderloins until medium 140 to 145 degrees.
5. Slice into 2 inch medallions and top with Honey Braised Sweet Onions.
Honey Braised Sweet Onions
Ingredients:
2 one to one and a half pound pork tenderloins
4 large sweet onions (Vidalia preferable), thinly sliced
1 cup Jack Daniel’s Tennessee Honey
2 sprigs fresh thyme
1 cup chicken broth
3 tablespoons unsalted butter
2 tablespoons olive oil
salt and pepper
Directions:
1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions, and cook, stirring constantly, until the onions begin to soften, about 10 minutes.
2. Keep stirring and cook another 10-15 minutes until golden brown.
3. Carefully pour in the Jack Daniel’s Tennessee Honey and cook until most of the liquid has evaporated, add the chicken broth and thyme sprigs, then cook until most of the liquid has evaporated.
4. Turn the heat down to low and simmer the onions for another 10 minutes, season with salt and pepper then serve immediately over the sliced pork tenderloin medallions.
Add some heat to your new year with Chef Rusty Hamlin’s Louisiana BBQ Shrimp! Pan fried and fire hot, these BBQ shrimp can be cooked in any kitchen in any season. Rusty Hamlin, a successful chef from Louisiana, is now the official chef for the Zac Brown Band who also partner with Jack Daniels. Check out this Cajun Creole style shrimp recipe and fire up your next meal with the Louisiana BBQ Shrimp!
Ingredients:
3 ounces unsalted butter
1teaspoon Worcestershire Sauce
1/4 teaspoon Black Pepper
1teaspoon Dried Basil
1/2 Lemon juiced and zest
1/2 tablespoon Cajun Blackening Seasoning
1/2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
1/2 tablespoon Pepper Sauce
3 cloves garlic
1/2 small onion
1 pound fresh 16-20 count Gulf Shrimp (head on)
1/4 cup Jack Daniel’s Tennessee Whiskey
Chopped Parsley and French Bread for garnish
Directions:
Cleaning Shrimp:
1. Leave the head on and using a paring knife cut the top of the shell on the tail from front to back only going thru 1/2 of the tail meat.
2. Carefully wash the trail out of the tail with running water in the sink.
Making Compound Butter:
1. In a food processor puree the onion and garlic till fine.
2. Add all of the first nine ingredients and process till all is blended.
Cooking:
1. Melt butter on medium heat and add shrimp. I like to line them up in the same direction, it makes it easer to turn and work with.
2. Cook shrimp in compound butter for four minutes on each side and remove from pan.
3. Line up shrimp on a serving platter all facing the same direction.
4. Add Jack Daniel’s to butter mixture and flame.
5. Once reduced (3 min) pour mixture over shrimp and garnish with chopped parsley and lots of French bread for dipping.
Try the Jack Daniels original Jack Hot Wings with an original hot sauce and original wing recipe great for frying, grilling or baking. The Jack Daniels original recipes range from hundreds of cocktails to hundreds of grilling recipes and they go perfect together. Keep checking back for more Jack Daniels cocktails and great grilling recipes to kill it at the BBQ.
¾ cup all-purpose flour
1 ½ teaspoons salt
¼ teaspoon black pepper
2 pounds chicken drumettes
Vegetable oil
Sauce
½ cup (1 stick) butter
½ cup Jack Daniel’s® Tennessee Whiskey
¼ cup ketchup
1/3 cup hot pepper sauce, or to taste
Combine flour, salt, and pepper in a shallow bowl. Coat the wings with the flour mixture. Heat 2 to 3 inches of oil in a fryer or heavy pot to 365°F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.
Combine all the sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in the sauce. Serve with blue cheese dressing and fresh celery and carrot sticks. Makes 6 to 8 servings.
To bake the wings, place them in a roasting pan. Brush wings with melted butter and sprinkle with salt and pepper. Bake in a 450°F oven until lightly browned and cooked through, about 30 minutes. Don’t forget you can grill the wings over medium heat for about 30 minutes, turning frequently.
Oktoberfest, it’s that time of year again. If the Germans know anything about beer, than they sure know something about meats. For those of you that live in the Philadelphia area or even New york/New Jersey for that matter I encourage you to visit Illg’s Meats in Bucks County Pennsylvania. You can even pick up some of Illg’s delicasies at the Apple Valley Farm stand in the Reading Terminal in Center City Philadelphia.
According to the Illg family, “Ernst came to America in 1952 and settled in the Brewerytown section of Philadelphia, at 29th and Master Streets; a good neighborhood for lunch meats and sausage. German, Irish, Polish and Jewish people. They liked our meats. So business exploded. And all we had was a little rowhouse-in front, the store; in the middle, the icebox; in back, the sausage kitchen; upstairs, the family. So we moved to Chalfont. We took over a store from a butcher who was American but with German parents, so he had a few German items. We just put our items out, and all of a sudden we didn’t know where all these people were coming from. It’s not just people from Germany like these meats, you know. It’s people from Poland, from Russia, from all over Europe. We even make Hungarian sausage. We’re Germans, but we make it. And we make it good.”
I grew up eating the lunch meat, brats, sauerkraut, and butcher cuts from the Chalfont store. But comfort food has kind of been my go-to cuisine and nothing takes me back to my childhood better than some basic ole’ fashioned Wiener Schnitzel.
Basically, its merely a fried breaded veal cutlet served with a lemon wedge.
The Winer Schnitzel Recipe:
1 lb of fresh veal cutlets from Illg’s Meats tenderized and pounded flat
1 cup of UNSEASONED bread crumbs
1 cup of flour
2 eggs
Splash of milk
2 tablespoons fresh parsley flakes
Salt & Pepper to taste
1 lemon
3 tablespoons of butter
Cooking oil
First pound out your veal cutlets. Next, mix some fresh ground pepper into your flour and set aside.
Beat your eggs with the milk and set aside. Mix your parsley with the bread crumbs. Next you will be breading your cutlets by dipping each cutlet into your flour mixture assuring that the entire piece is coated and shake off any excess flour. Next dip it into the beaten eggs, and finally dip the cutlet into the bread crumb mixture. Repeat this process for each piece. Heat your cooking oil in a large skillet. Once hot, add the butter until that melts and begin frying your breaded cutlets until golden brown on each side.
Once each side is fried set aside on a paper towel to drain any excess oil. Squeeze a lemon wedge on your Schnitzel and serve with a lemon wedge and parsley garnish.
Really, Wiener Schnitzel is an Austrian dish, but culturally, its close enough. It is also tradition to serve your Wiener Schnitzel with parsley herb potato wedges and a parsley garnish. I would pair this bad boy with this years Whiskey Goldmine Oktoberfest Champion Spaten Oktoberfest!
The Illgs Store by the way, is at 365 Folly Road, Chalfont, PA is open from 8:00 AM to 6:00 PM Tuesday through Friday and from 8:00 AM to 5:00 PM on Saturday. “Tell people to call (215-343-0670) before they come, and I will give them directions,” says Ernst Illg.
Budweiser Buffalo Wing Sauce No Joke for Grilling!
By Tim Rodgers & Matt Goldstein
At our recent Whiskey Goldmine Buffalo Wing BBQ, we sampled craft beers and wines with wings on the grill. We made a couple different styles of wings, hot and mild. Both sets of wings were marinated in beer overnight and put directly on the grill. About halfway through the grilling process, we dipped the wings in the hot sauce and put them back on the grill in order to get the hot sauce grilled into the chicken, as opposed to most restaurants now, which deep fry the wings and add the hot sauce after.
When grilling the sauce into the chicken wings, the smoky flavor of the grill and the hot sauce or buffalo sauce become entangled, complementing each other rather than just being there. The Budweiser Mild & Tangy Wing Sauce was actually pretty hot. More hot than mild, the tangy flavor gave this buffalo wing sauce a bit of a kick and it complimented well with the smoky grilled flavor that we cooked into the wings and the sauce. This sauce is solid for grilling! Our whole team of tasters was pleasantly surprised with the mild and tangy sauce, but we’re just kind of annoyed that we don’t have any left. We’re not going to call it the king of hot sauces, but it’s pretty damn good. Good kick!
From Budweiser on their Mild & Tangy Sauce:
Like our famous Budweiser beer, this genuine line of sauces contains only the finest ingredients for a truly exceptional taste experience. Our executive chefs from our Kingsmill Resort in Williamsburg, VA, in conjunction with the brew masters of Anheuser-Busch have perfected this recipe, assuring you that your cooking experience is the best it can be. Taste the difference that only a premium sauce with the Budweiser name can deliver.
“Let the Lighter Fluid Burn off the Charcoal for about 20 Minutes”… Or Just Suck On An Exhaust Pipe
By Larry Kay
Excuse the sarcasm but if you’re going to use charcoal there is no need to ever use lighter fluid. Simply take a page of newspaper (yes, you may have to buy a newspaper to do this, but you’ll be set for the whole summer that way), drizzle a tablespoon of plain vegetable oil over it and crumple the paper up to smear the oil all over. Take the wadded up paper and put it on your lower grill grate, mound up your coal over it in a “pyramid” shape (or, as we call it, a pile) leaving a small area of the paper accessible. Light the newspaper and the oiled paper will act as a wick; your coals will be ready in about 20 minutes and there’s no chemical residue or nasty taste involved.
The Best Grilling Tips: Grill like a Master Chef Anytime you Fire Up the Gas or Charcoal
By Larry Kay, Tim Rodgers & Matt Goldstein
Do you want to be the master of the grill and the summer BBQ? Here are some great techniques to crush the competition when having friends and family over for a cook out. From burgers, dogs, steak and fish, you’re gonna knockout the flavor haters with the ill BBQ performance. Grill right, grill with confidence, and grill the best food in the neighborhood with techniques from the masters.
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1. Keep it Hot, keep it Clean, Keep it Oiled!
As grilling guru Steven Raichlen always says, ‘keep it hot, keep it clean, keep it oiled.’ This means always start with a hot fire and let your grilling surface heat up; make sure that surface is clean before you use it (i.e., use a grill brush to scrape any residue from previous grilling off); and, oil your grilling surface before you put food down. Just take a paper towel or a clean dishrag, dunk it in vegetable oil and, using your tongs to hold it (You do have tongs, don’t you? Good.) brush the grate surface so it has a thin coating of oil.
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2. For a Thick Slice of Meat, Close the Lid
If it’s thicker than you palm, close the lid. Thick cuts of meat, poultry on the bone and even thick fish will benefit greatly from being surrounded by heat rather than just have it below. Also, it speeds up cooking and helps things cook more evenly. Conversely, if you can see through it (thin fish, veggies, etc…) keep the lid it open. Not only can you monitor the food more accurately, the food won’t get soggy or mushy. Veggies have water content, and the steam they release will be trapped if the lid is on; steam= soggy= yuck.
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3. Marinate Before, During & After
Marinate or season before grilling, during and, after. This doesn’t men you have to have a heavy hand, but a some marinades and seasoning lose their intensity and flavor as the food is cooked so it’s a good idea to just hit ‘em with a quick brush or shake midway through and (with dry spices) after it’s off the grill. If you’re using a wet marinade, set some aside before you marinate your food and use that for basting and finishing, that way there’s almost no risk of cross-contamination from using a liquid raw meat or poultry has been sitting in.
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4. Let if Rest Before Eating
Let it rest. Well, not all of it, but larger cuts of beef and poultry (like a turkey breast or whole chicken) will benefit greatly from sitting for up to 10 or 15 minutes before you cut them up. In this case, patience is virtue.
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5. Slow Cooking is Best for Cuts of Meat with Bone such as Ribs or T-bone Steak.
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6. Indirect Grilling is Best for Slow Cooking
Indirect grilling is when you don’t put the food directly over the flame and or charcoals.
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7. Always go Bone In on a Steak or Pork Chop.
It’s official Whiskey Goldmine policy to go bone in. Just do it and shut up.
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8. Flip the Meat Only Once
For meat to be evenly cooked, one will want to only flip the meat once. This technique may take time to learn but it pays off.
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9. Let the Lighter Fluid Burn Off the Charcoal for about 20 Minutes
You don’t want your food to taste like lighter fluid, so make sure you let the charcoals burn for about 20-25 minutes before you start cooking. If you want to do charcoal, make sure you have the time.
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10. Cast Iron Grate not Porcelain
Porcelain doesn’t get hot enough so you would be cooking more with the direct flame than the grate. You want the flame and the grate both working to cook the food, especially for a more even and well rounded grilling.
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11. Always use the Tongs, Never Poke
Always use the tongs, never poke with the grill fork, “you will release the juice.”
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12. Medium Rare!
Be a man and cook the meat medium rare. Well done beef and chicken a joke and taste like crap. Be a man and cook the food correctly. Do you want your food to taste good or taste like chalk?
Bone In Steak Recipe: The Lost Art of the Bone In Butchery
By Tim Rodgers
I have been conditioned over the past 10 years by my local Grocery store to purchase all my meats “boneless.” Chicken Breasts, Pork Chops, Sirloin… you name it. I mean the Porterhouse is the Filet Mignon and the Strip. The “T-Bone” is just the bone-in strip for crying out loud. At what point did we stop with the bones? Are butchers getting lazy? Typically, leaving the bone in will provide your meat with more flavor.
I was recently at a local butcher and bought these Pork Chops on sale, presumably because they had the thick-juicy-marrowy bone still intact. I grilled those suckers up and I was taken back to my carnivorous roots. Soon after, as fate was almost drawing me towards it, I sat down to an incredible Kona Coffee Encrusted Delmonico Steak. It was decided right then and there as I proclaimed, “From this day forward, all my cuts shall be BONE-IN!”
Some may argue that the original Delmonico Steak served in Lower Manhattan in the 19th century was not a “bone-in” cut, but today, the consensus is that the a Delmonico Cut is a bone-in rib-eye or chuck eye cut. The fact is that nobody can precisely account for how the original Delmonico steak was prepared.
The best historians can surmise are from cookbooks from Chef’s at Delmonico’s Steak house Alessandro Filippini and Charles Ranhofer. My feeling is that the Delmonico steak is done best by keeping it simple, a grilled steak, basted with butter.
So steak fans, I begin my bone-in carnivorous conversion with the Whiskey Goldmine Delmonico Steak Recipe!
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You will need.
4 (Rib-eye) Delmonico Steaks
(For the Marinade)
1/4 cup Worcestershire sauce
2 tablespoons of soy sauce
1 tablespoon of orange juice
3 tablespoons of Tabasco sauce
Salt & Pepper to taste
1 tablespoon of rosemary
2 whole garlic cloves
(Basting Butter)
2 sticks of butter
2 tablespoons of minced garlic
1 tablespoon of Thyme
1 tablespoon of basil
(Garnish)
Rosemary
First, pound down your steaks with a meat tenderizer. Next, combine your marinade ingredients and blend in a food processor. Submerge your steaks in the marinade, wrap tightly with plastic wrap and allow to sit in your refrigerator overnight.
When you are ready to begin cooking the next day, combine all of your ingredients for your basting butter and melt them into a liquid. Preheat your grill to about 135 degrees. (A tip is to coat your grill with some cooking oil to prevent sticking)
Grill your steaks for 10 minutes on each side, constantly and liberally basting the steaks with your butter.
Allow the steaks to rest for at least 5 minutes and serve with your garnish.
Allow the Cave Man instincts to take over.
Serve with a nice malty German Bock and go to town.
Looking for an authentic Mexican guacamole recipe? Look no further than the Bohemia Lager Guacamole. From one of the best Mexican beers, the Bohemia Lager Chef Rick Bayless offers a sun dried tomato guacamole style perfect to serve with a Mexican cerveza.
Makes about 2.5 cups
· 2 ripe large avocados
· 1/3 cup Frontera Tomatillo Salsa
· 2 tablespoons of chopped fresh cilantro
· Salt
· 4 sun-dried tomatoes (not packed in oil)
· ½ cup Bohemia beer
· ¼ cup diced roasted red peppers
· Frontera Tortilla Chips
1. Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in the Guacamole Mix, cilantro and salt to taste. Divide equally among three serving bowls.
2. Mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes. Let stand until tomatoes are softened. Strain off beer and coarsely chop tomatoes. Stir tomatoes and red peppers into the guacamole. Season with salt.
3. Serve the guacamoles with Frontera Tortilla Chips.
Perhaps the best Mexican beer, Bohemia is a smooth, easy drinking style with a lot of flavor. Surprisingly crisp and clean with an unexpected subtle yet distinct hoppiness, it could compare with a solid American IPA and tasted a lot like Flying Fish. Check out this steak taco recipe by Bohemia chef Rick Bayless.
Serves 4
· 1 to 1 1/4 pounds trimmed beef skirt steak
· 1 jar (16 ounces) Frontera Chipotle Salsa or Frontera Roasted Tomato Salsa
· ½ cup Bohemia beer
· 3 garlic cloves, peeled and crushed
· 3 tablespoons fresh lime juice
· ¼ teaspoon ground cumin
· Salt
· 2 medium white onions, sliced into ½-inch rounds
· Vegetable oil
· Chopped fresh cilantro, lime wedges
· 12 fresh, warm tortillas
1. Cut steak into 4- or 5-inch portions. Mix 1/2 cup of the salsa, the beer, garlic, lime juice, cumin and ½ teaspoon salt in a large zippered bag. Add the steak. Close the bag tightly and turn gently to coat the steak. Refrigerate 1 hour or up to 8 hours.
2. Heat a gas grill to medium-high or light a charcoal fire. Brush or spray the onion slices with vegetable oil. Grill onions over a cooler section of the grill, turning carefully until softened and browned, about 10 minutes. Transfer to a serving dish.
3. Remove the steak from the marinade (discard the marinade). Oil the steak well on both sides, and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 ½ to 2 minutes per side for medium-rare.
Compiled by Matt Goldstein
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