Men's Lifestyle

Tailgate with Knob Creek-Infused Dishes And Drinks

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With football season in full swing, sports fanatics all over the country are representing their favorite teams and celebrating the start of football and tailgating season. I wanted to send over some unique grilling recipes that embrace America’s favorite sport and use Knob Creek Bourbon.

Grilled Ribeye With Knob Creek Bourbon BBQ Sauce

RECIPE BY : CHEF MICHAEL SYMON

Recipe Serves: 4

[youtube https://www.youtube.com/watch?v=t2JJXnvPqWQ?rel=0]

Ingredients

  • 4 Ribeye Steaks
  • Olive Oil
  • Applewood Chips for Smoking

Preparation

  • Season your steaks liberally on both sides with the dry rub. (You can do this step up to a day ahead of time)
  • Heat your grill with charcoal on only one side of the grill. You are aiming for a temperature of 300 degrees inside the grill. When the charcoal is hot, add the wood chips on top.
  • Drizzle the steaks with olive oil and place them on the non-charcoal side of the grill.
  • Put the lid down and don’t touch for 15 minutes.
  • After 15 minutes, move the steaks over to the hot side and char them on both sides, 1-2 minutes per side.
  • At the last minute before the steaks come off the grill, brush them with the Knob Creek(R) Bourbon BBQ sauce.
  • Remove to a platter.
  • Serve with any remaining Knob Creek(R) Bourbon BBQ sauce.

Dry Rub

Ingredients

  • 1 ½ Tablespoons Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Teaspoons Sugar
  • ½ Teaspoon Coriander
  • ½ Teaspoon Smoked Paprika

Preparation

  • Add all ingredients to a mixing bowl and stir to combine.
  • Set aside

Knob Creek Bourbon BBQ Sauce

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Small Onion
  • 3 Cloves Garlic
  • ½ Teaspoon Smoked Paprika
  • ½ Teaspoon Chili Flakes
  • 1 Tablespoon Tomato Paste
  • ½ Cups Knob Creek(R) Bourbon
  • 1, 15 oz. Can Tomato Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Mustard
  • ¼ Cup Molasses
  • 1 ½ Teaspoons Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Tablespoons Sherry Vinegar

Preparation

  • Place a sauce pot over medium heat.
  • When the pan is hot, add the olive oil, onion and garlic with a pinch of salt.
  • Cook, stirring occasionally until the onion and garlic become tender and aromatic.
  • Add the paprika, chili flakes and tomato paste and cook for an additional 30 seconds.
  • Remove the pan from the heat and add the Knob Creek(R) Bourbon.
  • Mix, scraping the bottom of the pan then place back over low heat.
  • Add the tomato sauce, brown sugar, mustard, molasses and cook, stirring occasionally for 30 minutes.
  • Puree and then set aside.

Grilled Knob Creek Rye Whiskey Pork Meatballs On Skewers

RECIPE BY: CHEF MICHAEL SYMON

Recipe Serves: 6

[youtube https://www.youtube.com/watch?v=GBpYH2XbH1Q?rel=0]

Ingredients:

  • Olive Oil for Drizzling
  • 8-inch Bamboo skewers
  • 1 Lime
  • 1½ lbs. Ground Pork
  • ¼ Cup of Knob Creek(R) Rye Whiskey
  • 2 Lemongrass Stalks
  • 2 Small Shallots
  • 2 Cloves Garlic
  • ¼ Cup Fresh Cilantro
  • 2 Tablespoons Chopped Mint
  • 3 Green Onions
  • 1-Inch Piece Ginger
  • 1 Small Jalapeno
  • 1 Small Carrot
  • 2 Tablespoons Fish Sauce
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Coarse Salt
  • Freshly Ground Black Pepper

Preparation

  • Preheat the grill to medium heat.
  • In a mixing bowl, mix together the pork, Knob Creek(R) Rye Whiskey, shallots, garlic, cilantro, mint, green onion, ginger, jalapeño, carrot, fish sauce, coriander, salt and pepper. This can be done 1 day ahead of time and kept in the refrigerator like this or formed into meatballs.
  • Begin forming the meatballs using a rounded T of the meat mixture, then rolling in meatballs.
  • Set on a sheet tray while you form the remaining meatballs.
  • When all of the meatballs are formed, place 2 on each skewer towards the top.
  • Flatten slightly with the palm of your hand for more even cooking, then drizzle with olive oil and place on your preheated grill.
  • Cook until nicely grill marked and cooked though, about 3 minutes per side.
  • Remove and place on a platter.
  • Serve with a squeeze of lime.

Knob Creek® Maple Old Fashioned

Created by Chef Michael Symon

Ingredients:

  • Pinch of Raw Sugar
  • Orange Peel
  • 3 Dashes Bitters
  • 1 1/2 parts Knob Creek(R) Smoked Maple Bourbon
  • 1 part Calvados Boulard(R) Apple Brandy

Method:

  1. Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle.
  2. Add Knob Creek(R) Smoked Maple Bourbon and Calvados Boulard(R) Apple Brandy and stir with ice.