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