Barbecue and bourbon–is there any pairing that better represents the taste of America this 4th of July?
Both classics–along with rye whiskey, another American original that actually preceded bourbon by a few decades–evolved alongside the young nation, helping to define its burgeoning palate. The word barbecue entered the Spanish language -- borrowed from the language of the Taíno people -- after Columbus encountered them roasting meat over a grill, likely in the Bahamas. The practice continued and became widespread among Europeans who settled in the future U.S. and Caribbean.
In the case of bourbon and rye, immigrants from Scotland and Ireland applied their whiskey-making skills to the grains that thrived in the New World, namely corn and rye, inventing new types of whiskey along the way. And in a delightful twist, it turned out that barbecue and bourbon go incredibly well together, with the American whiskey complementing the intense flavors produced in barbecue recipes.
To explore the possibilities of the two items in a 4th of July whiskey cookout, we tapped the infinite culinary talent of Pinhook friend and Pig Beach Director of Operations Shane McBride. Below, Shane offers up three pairings of a barbecue recipe from his book, Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced, alongside a bourbon cocktail. (Bourbon fans take note: Pig Beach’s Louisville location will be opening soon, a new requisite stop for those heading to Kentucky’s famed Bourbon Trail.)
Keep these recipes handy this Independence Day (or during any summer bbq), and you’ve got an All-American lineup to celebrate an All-American holiday.
Pig Beach BBQ x Pinhook Pairing #1
Smoked and Grilled Heritage Pork Chop and a Boulevardier
This particular boulevardier cocktail recipe is used to make the signature drink of Pig Beach’s competitive bbq team, Ribdiculous Bar-B-Krewe. Its bourbon-and-bitters combo cuts smoothly into the sweet flavors of the pork chop, sending the palate on a kicky but remarkably balanced ride.
Smoked and Grilled Heritage Pork Chop with Peach-Habanero Jam
Serves 6
Ingredients:
6 Bone-in pork chops (16 ounces total)
1 gallon Standard brine (Stir 2 cups each of kosher salt and sugar in a gallon water, let sit until clear)
1 cup All-purpose barbecue seasoning*
1 cup Peach-habanero jam (using Pig Beach's recipe in the book or buy this version, a Pinhook favorite)
Instructions:
01. Pat the chops dry with paper towels and place them in a large nonreactive container with lid or resealable plastic bag. Add the brine, making sure it covers the meat entirely, then transfer to the fridge for at least 1 hour (a maximum of 8).
02. Remove the chops from the fridge and drain off all the brine. Pat the chops dry again with paper towels and evenly dust both sides of each with the seasoning. Set aside for 30 minutes. Preheat the smoker to 250 degrees.
03. Place the chops in the smoker, away from the heat source, for 30 minutes or until the internal temperature reaches 100 degrees. Remove and set them aside.
04. Clean and oil the grill grate and preheat the grill, setting up high- and low-heat zones.
05. Place chops in the high-heat zone at a 45-degree angle for 2 minutes, then turn the chops 90 degrees and place on an unused section of the high-heat zone for 2 more minutes. Flip the chops and repeat process
06. When both sides are beautifully marked, transfer the chops to the low-heat zone and spoon a dollop of jam onto each chop. Close the lid and grill for another 5 minutes, or until the internal temperature reaches 145 degrees and the chops are nicely glazed.
07. Set aside for five minutes, then cut the chops into thin slices and serve immediately, with more jam on the side.
*To make all-purpose seasoning: Combine .5 cup granulated sugar, .25 cup paprika, 3 tbsp dark brown sugar, 2.5 tbsp coarse salt, 1 tbsp each of ground black pepper, granulated garlic, and granulated onion, 2 tsp red chile powder, .5 tsp each of dried oregano and ground cumin, .25 tsp dried thyme, and .125 tsp ground fennel seed in a bowl and stir. Transfer to spice grinder and process to a coarse blend.
Cocktail: The Boulevardier
Ingredients:
1.5 oz. Pinhook Vertical Series Bourbon—7 Year
1 oz. Contratto Bitter
1 oz. Camparno Antica
1 Orange peel, for garnish
Instructions:
01. Add all ingredients to a mixing glass.
02. Stir, then pour into a rocks glass filled with ice.
03. Garnish with an orange peel.
Pig Beach BBQ x Pinhook Pairing #2
Loin Back Ribs and the Easy Munny
"Pinhook Rye Whiskey pairs well with brisket or ribs," says McBride. "Last summer, we used it when we partnered to created a peach-forward whiskey cocktail, the Easy Munny." It's paired here with loin back ribs -- the duo is sweet, summery, and spicy. Perfect for July 4th.
Loin Back Ribs with Peach & Honey Glaze
Serves 4 to 6
Ingredients:
2 Loin back pork ribs, peeled of all membrane
2 tbsp Pre-seasoning rub*
2 cups All-purpose barbecue seasoning**
2 cups Peach & honey glaze (use Pig Beach's recipe or try SuckleBusters Honey Peach Glaze)
1 cup World champion classic barbecue sauce (use Pig Beach's recipe or or buy it readymade)
3 cups All-purpose barbecue spritz***
Instructions:
01. Pat the racks dry using a clean kitchen towel (don't use paper towel). Season each rack with 1 tbsp of the rub and set aside for 20 minutes.
02. Once the racks are sweating, season both sides with bbq seasoning, then set aside for an additional 20 minutes (after which the coating will appear quite wet).
03. While the racks are marinating, pre-heat the smoker to 250 degrees using cherry wood.
04. Place the racks in the smoker, meaty-side up and away from the heat source. Smoke for two hours, spritzing with bbq spritz every 20 minutes.
05. While the ribs are cooking, combine the glaze and bbq sauce in a medium nonreactive saucepan over medium-low heat. Bring to a simmer, then immediately remove and keep warm until ready to use.
06. Remove the racks and place them on a piece of heavy-duty aluminum foil. Add 1.5 cups of the glaze mixture and enclose the racks in the foil, then return to the smoker for 60-90 minutes, or until the internal temperature reached 198-200 degrees and the bones become easy to wiggle. Remove ribs from the smoker and set aside for 20 minutes.
07. Unwrap the ribs and place them on a cutting board meat-side down. Cut into individual ribs and place them meat-side up on a serving platter. Drizzle with some remaining glaze, and serve.
*To make pre-seasoning rub, combine .5 cup kosher salt, .25 cup ground black pepper, and 1 tbsp Ac'cent flavor enhancer in a food-safe container, cover and shake to mix.
**To make all-purpose seasoning: Combine .5 cup granulated sugar, .25 cup paprika, 3 tbsp dark brown sugar, 2.5 tbsp coarse salt, 1 tbsp each of ground black pepper, granulated garlic, and granulated onion, 2 tsp red chile powder, .5 tsp each of dried oregano and ground cumin, .25 tsp dried thyme, and .125 tsp ground fennel seed in a bowl and stir. Transfer to spice grinder and process to a coarse blend.
***To make all-purpose barbecue spritz: Combine 1 cup each of apple juice and apple cider vinegar in a bowl. Add 1 cup water and whisk to combine. Transfer to a spray bottle.
Cocktail: Easy Munny
Ingredients:
2 oz Pinhook Rye
1 oz Fresh Lemon
1.5 oz Grilled Peach Syrup
5 Mint Leaves
Instructions:
01. Add all ingredients to a shaker filled with ice.
02. Shake vigorously, then strain into a rocks glass filled with ice.
03. Garnish with mint and/or peach slice.
Pig Beach BBQ x Pinhook Pairing #3
Carribean Jerk Ribs and the Squirt Gun
A pairing that celebrates the myriad influences on American taste buds, Caribbean jerk ribs here pair with the Squirt Gun cocktail, described by McBride as, “as tropical as you can get with bourbon. I love using Pinhook Whiskey – its versatility allows you to push the limits and get as creative as possible.”
Caribbean Jerk Ribs with Mango-Scotch Bonnet Barbecue Sauce
Serves 4-6
Ingredients:
2 racks Loin back pork ribs
2 tbsp Pre-seasoning rub*
1 cup Caribbean jerk rub**
3 cups All-purpose barbecue spritz***
2 cups Mango-scotch bonnet bbq sauce (Use Pig Beach's recipe or buy this version)
Instructions:
01. Using cherry wood, preheat smoker to 250 degrees.
02. Pat the ribs dry using paper towels, then season both sides of the racks with the rubs. Set aside for 15 minutes, then season again with the Caribbean jerk rub*.
03. Place ribs in the smoker at the point farthest away from the heat source. Smoke for 2 hours, spritzing with the barbecue spritz every 20 minutes.
04. Remove ribs and place on heavy-duty aluminum foil, then tightly wrap the foil around them. Return ribs to the smoker for 60-90 minutes, or until the internal temperature of the thickest part of the meat reaches 198-200 degrees and the bones become easy to wiggle. Remove from smoker and set aside for 20 minutes.
05. Remove the foil, drizzle with barbecue sauce, and serve.
*To make pre-seasoning rub, combine .5 cup kosher salt, .25 cup ground black pepper, and 1 tbsp Ac'cent flavor enhancer in a food-safe container, cover and shake to mix.
**To make the Carrbibean jerk rub, stir together 2 tbsp each of granulated onion, granulated garlic, light brown sugar, and dried parsley, 1 tbsp each of kosher salt and paprika; 2 tsp each of cayenne pepper, dried thyme, ground all spice, and ground black pepper; 1 tsp each of ground cumin, ground nutmeg, ground cinnamon, and chili flakes; and .5 tsp ground cloves.
***To make all-purpose barbecue spritz: Combine 1 cup each of apple juice and apple cider vinegar in a bowl. Add 1 cup water and whisk to combine. Transfer to a spray bottle.
Cocktail: The Squirt Gun
Ingredients:
1 oz. Pinhook Flagship Bourbon
1 oz. Plymouth Sloe Gin
1 oz. L'Orgeat Almond Liqueur
2 oz. Orange juice
Instructions:
01. Add all ingredients to a shaker filled with ice.
02. Shake vigorously, then pour over ice into a highball glass.
03. Garnish with an orange wheel and Maraschino cherry.
