Cooking whiskey removes the boozy taste, but leaves the sweet oaky flavor behind, which lends itself beautifully to tender grilled skirt steak, as we do here, or to grilled pork or chicken. Serve with baked beans and corn on the cob.

Ingredients

• 1/2 cup(s) reduced-sodium beef broth or chicken broth
• 3 tablespoon(s) whiskey
• 3 tablespoon(s) Dijon mustard
• 2 tablespoon(s) packed light brown sugar
• 1 large shallot, finely chopped
• 1 teaspoon(s) Worcestershire sauce
• 1 teaspoon(s) chopped fresh thyme
• 1 pound(s) skirt steak (see Note), trimmed and cut into 4 portions
• 1/2 teaspoon(s) freshly ground pepper
• 1/4 teaspoon(s) salt

Directions

1. Preheat grill to medium-high. (No grill? See Broiler Variation.)

2. Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire, and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.

3. Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.

Tips & Techniques

Note: Depending on your region, skirt steak may not be something your supermarket regularly carries — call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron, and flank steak can all be used as substitutes for skirt steak in most recipes.

Broiler Variation: Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.

Recipe and photo from www.delish.com

This wing recipe is ideal for this upcoming three day weekend and the start of football season in a couple of weeks! With it’s few ingredients, it’s quick to grill to keep you and your guests wanting more!

INGREDIENTS:

Wings:

• 1/2 cup soy sauce
• 1/2 cup Italian-style salad dressing
• 3 pounds chicken wings, cut apart at joints, wing tips discarded

Sauce:

• 1/4 cup butter
• 1 teaspoon soy sauce
• 1/4 cup hot pepper sauce (such as Frank ‘s RedHot®), or to taste

DIRECTIONS:

Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

Recipe and photo from www.AllRecipes.com.

This fast and easy recipe is perfect for any type of barbecue!

“This delicious salad features all the flavors in a virgin Bloody Mary: horseradish, Worcestershire, lemon and celery. It’s perfect with grilled skirt steak.”

Ingredients:

• 1/4 cup drained bottled horseradish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery seeds
• Coarsely ground black pepper
• 1/4 cup plus 2 tablespoons canola oil
• Kosher salt
• 2 pounds heirloom tomatoes, chopped
• 2 small celery ribs, thinly sliced, plus 1/4 cup leaves
• 1/3 cup sour cream
• 1 pound skirt steak, in 2 pieces

Preparation:

In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil in a steady stream; season with salt. Add the tomatoes and celery ribs and leaves, season with salt and pepper and toss.

In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.

Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream.

Recipe and photo from www.FoodandWine.com

Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet house-made barbecue sauce and hot sauce-spiked onions. He’s glad he did: It was an instant hit.

• 2 tablespoons vegetable oil
• One 1-pound onion, halved and thinly sliced
• Salt
• 1/4 cup Frank’s RedHot or other hot sauce
• 1/4 cup beef broth
• 6 tablespoons unsalted butter, softened
• Eight 1/2-inch-thick slices of firm white bread
• 8 slices of thick-cut bacon
• 2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
• 3 ounces smoked Gouda, shredded (1 cup)
• 1/4 cup Sweet Barbecue Sauce (see below for recipe)

In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.

Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.

Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.

Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.

MAKE AHEAD The onion can be refrigerated overnight and reheated gently before serving.

Sweet Barbecue Sauce

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• Salt
• 2 tablespoons unsalted butter
• 1 cup ketchup
• 1/2 cup dark brown sugar
• 1/2 cup apple juice
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped peeled fresh ginger
• 2 tablespoons unsulfured molasses

In a large skillet, heat the oil. Add the onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add the butter and melt. Add the ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

MAKE AHEAD The barbecue sauce can be refrigerated for up to 2 weeks.

SUGGESTED PAIRING

Slows boasts a superb lineup of beers on tap—mostly from Michigan—and this indulgent burger can handle a beer with pretty assertive hops. Try Bell’s Third Coast Old Ale or New Holland Brewing’s Mad Hatter IPA, both from Slows’s home state.

Recipes and photo from www.FoodandWine.com.

As we continue to celebrate National Hotdog Month, we travel to Seattle! This recipe comes from an old roommate who based it off the famed Seattle Dog.

Ingredients:

• 4 bratwursts or polish sausages
• 4 buns
• 2 lager style beers
• 1 large onion (sliced)
• 2 garlic cloves (minced)
• 1 8 oz package of Cream Cheese (soften to room temperature)

Directions:

Preheat half of the grill on medium heat. In a foil pan, combine the beer, onions, and garlic and place on the cool side of the grill. Cook until onions are soft about 10-15 minutes, stirring occasionally.

Add the Bratwursts or polish sausages to the onion mixture once onions are translucent.

Close lid and allow to cook until the dogs are completely cooked turning occasionally.

Once cooked, place the dogs on the warm side of the grill and grill about 3-5 minutes on each side and then return to the pan.

To assemble, smear cream cheese on a toasted hot bun, add the bratwurst, and top with onion mixture.

In honor of National Hot Dog Month, we’re traveling to Philly to bring you Philly Cheese Steak Hot Dog!

Ingredients:

• 4 all beef hot dogs
• 4 hot dog buns
• 1lb sirloin tip steak
• salt
• black pepper
• garlic powder
• 2 tablespoons vegetable oil
• 1 green pepper (sliced)
• 1 onion (sliced)1 cup nacho cheese or cheez whiz
  ***(We use real cheddar instead of nacho cheese or cheez whiz)***

Cooking Instructions:

Step 1: Slice the steak a thinly as possible into small strips. Season the steak strips to your taste with salt, black pepper, and garlic powder. Heat a medium skillet to high heat. Add steak strips to the pan and cook until browned on the outside. Deglaze the pan with ½ cup water, and scrape up any bits of steak stuck to the pan. Reduce heat and simmer until steak is fully cooked and the liquid has reduced to almost nothing.

Step 2: In another medium skillet add vegetable oil and heat to medium high heat. Add green onion and peppers and sauté until tender.

Step 3: Lightly grease an outdoor grill or an indoor grill pan and heat to medium high heat. Grill hot dogs until slightly charred. While hot dogs are grilling heat nacho cheese or cheez whiz in a small pan over low heat. Toast hot dog buns cut side down on the grill until lightly browned.

Step 4: To assemble hot dogs- place each hot dog into a bun and top with cheese sauce, steak, green pepper, and onion.

 

Recipe and photos from www.blogchef.net

Transport your taste buds to the tropics with this Jamaican spice blend. Also try it with skirt steak or pork chops.

Prep Time: 40 minutes
Total Time: 1 hour + marinating
Yield: Serves 4

Ingredients

• 1 Scotch bonnet or habanero chile, stemmed
• 1 bunch scallions, cut into pieces
• 2 cloves garlic, smashed and peeled
• 1 1/2 teaspoons dried thyme
• 2 tablespoons packed dark-brown sugar
• 1 tablespoon ground allspice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil, plus more for grill
• 3 1/2 to 4 pounds chicken pieces
• Salt and pepper

Directions
In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).

Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.

Recipe from Martha Stewart