Summer is well under way, but there’s still plenty of time for more summer fun…and that includes grilling! Grilling is one of my favorite things to do during the summer and fall months because there’s so many techniques, sauces, and dishes you can experiment with. Right now, I’m thinking of bourbon and barbecue. Let’s face it: they’re the perfect pairing. To help me elevate my grilling game, I had the wonderful opportunity to attend a virtual grilling event with Four Roses’ Master Distiller, Brent Elliott, and renowned grillmaster and author, Matt Moore. We sipped bourbon while Matt whipped up some amazing bbq recipes and bourbon cocktails.
I’ve always used the terms interchangeably but, there is a unique difference between grilling and barbecuing. I don’t want to get too technical, but the difference is mainly timing and temperature. When you are barbecuing, you’re cooking the meat very slow and at a much lower temperature. Grilling means you’re cooking food quickly over direct heat at higher temperatures.
Matt Moore discusses this and so much more in his latest book, Serial Griller. From steaks to vegetables & fruit, the book features 125 “killer recipes,” beautiful photography, and profiles of other talented grillers from around the country.
Let’s talk about American barbecue sauce, because there are several different varieties, all originating from different regions of the country. We’re not going to go into all of them, but here are a few to introduce you to the differences: Alabama’s sauce is mayo-based. East North Carolina’s sauce is vinegar-based. West North Carolina’s sauce has vinegar but is rounded out with tomato and brown sugar. And South Carolina’s bbq sauce is mustard-based. Who knew about all these subtle differences?!
No matter which sauce, Four Roses Bourbon seems like it was born for barbecue, especially their Small Batch. Its rich fruit and smoky, yet mellow, characteristics make it phenomenal for marinades and sauces. In 2019, Four Roses launched a new bourbon named Small Batch Select. It’s my new favorite in their collection: it’s full-bodied and complex, with just a touch of oak. This bourbon has a higher ABV so I say save this one for pairing with your favorite grilled dish.
Matt Moore shares how you can easily get started incorporating bourbon into your summer grilling:
Four Roses Sauce Created by Matt Moore
1/4 cup ketchup
1.5 tablespoons Four Roses Small Batch Bourbon
1 tablespoon balsamic vinegar
1 teaspoon lite soy sauce
1 teaspoon Worcestershire
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 pinch crushed red pepper flakes
Combine all ingredients. Serve immediately, or store in the fridge until ready to serve, keeps up to two weeks.
