Autumn BBQ with Bourbon

The beginning of fall, sunset: My buddy and I stand together on the rooftop of his apartment building in Seattle. Although we vowed to barbecue together, the summer is ending and between weekend trips to the coast or mid-day dips in the lake we had both been too busy. A new season begins with a bit of chill in the air.

But we won't let the season change stop us from grilling! I'd gotten my hands on a couple of bourbon bottles and recipes created by BBQ legend Steven Raichlen for small batch distiller Bib & Tucker. We decide to celebrate the autumn equinox by finally getting together to test them out.

For a sweet side, we go with Bacon-Grilled Peaches with a Double Char Glaze. Our main dish was Tennessee-Thai Beef Satay with Bourbon Sriracha Marinade -- juicy steak with a spicy kick grilled on wooden skewers. Since he's been practicing his mixology, I let my buddy pick a couple bourbon cocktails he'd like to make for the occasion. He picked Gold Rush and John Collins for the drinks.

Tennessee-Thai Beef Satay with Bourbon Sriracha Marinade

recipe by Steven Raichlen via Bib & Tucker

Ingredients:

• 1-1/2 pounds New York strips or sirloin steak (3/4 inch thick)
• Salt and pepper
• 1/2 cup roasted peanuts, finely chopped
• 1 cucumber, seeded and cut into 1/4-inch dice and in a small bowl
• 1 small red onion, peeled and cut into 1/4-inch dice and in a small bowl

For the marinade:

• 1/4 cup Bib & Tucker Double Char Bourbon
• 1/4 cup Sriracha
• 1/4 cup Asian fish sauce or soy sauce
• 1/4 cup vegetable oil, plus oil for the grill grate
• 3 tablespoon fresh lime juice

Instructions:

1. Cut the steak across the grain into thin strips, each 4 inches long, 3/4 inch wide, and 1/8 inch thick. Thread the beef strips onto the skewers, leaving a 1/4-inch point at the end. Arrange the sates in a baking dish.
2. Combine the ingredients for the marinade in a bowl and whisk to mix. Pour this marinade over the meat part of the sates and marinate for 1 to 2 hours in the refrigerator, turning the sates a couple times so they marinate evenly. Drain off and discard the marinade. Just before grilling, season the sates with salt and pepper.
3. Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well. Arrange the sates on the grill, with a folded sheet of aluminum foil under the exposed part of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium.
4. Arrange the sates on a platter or plates and sprinkle with the ground peanuts. To eat, skewer some cucumber and onions on the point, then dig in.

Bacon-Grilled Peaches with Double Char Glaze

recipe by Steven Raichlen via Bib & Tucker

Ingredients:

• 4 ripe peaches, pitted and quartered
• 8 strips of bacon, cut in half the long way
• 1 cup toasted pecans, coarsely chopped
• Vegetable oil for oiling the grill grate
• Toothpicks

For the glaze:

• 4 tbsp unsalted butter
• ¼ cup dark brown sugar
• ¼ cup Bib & Tucker Double Char Bourbon

Instructions:

1. Wrap each peach quarter with bacon and secure with toothpick.
2. Make the glaze: Melt the butter in a saucepan. Add the brown sugar and Double Char. Bring the mixture to a boil, whisking well, and then boil until syrupy for about 2 minutes.
3. Set up your grill for direct grilling and heat to medium-high. Brush the grill grate clean and oil it well. Arrange the bacon-wrapped peaches on the grate and grill until the bacon is sizzling and browned on all sides - 1 to 2 minutes per side, turning with tongs. As the peaches grill, baste them with the Double Char glaze.
4. Transfer the peaches to a platter, pour any remaining glaze over them and dust with the chopped toasted pecans.

My buddy and I both agreed that these recipes were delicious. After wolfing down as much of the delicious food as we could, we collapsed next to each other on the couch and vowed to cook again sometime soon. I'm so thankful we got to spend this special time together! Also grateful to Bib & Tucker for the bourbon and Steven Raichlen for the recipes.

Note: recipes used with permission

More about BBQ on Vocal