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Barbecuing with Texas Crown Whisky
Summer is here, and there's no better way to savor the season than firing up the grill and indulging in mouthwatering dishes infused with the rich, bold flavors of Texas Crown Club Whisky. Whether you're a connoisseur looking to elevate your BBQ sauce game or seeking inspiration for a sizzling whisky-infused feast, this blog is your go-to resource. Invite your friends ‘round, light up the barbecue, and pour out a glass of Texas Crown Club Whisky. These recipes are sure to leave your guests impressed and craving more.
Texas Crown Summer BBQ Sauce
Ingredients:
- 1 small yellow onion, minced
- 8 cloves garlic, about 4 tsp minced
- 1.5 cups Texas Crown Club Whisky
- 4 cups ketchup
- 1 cup packed brown sugar
- ½ cup apple cider vinegar
- ½ cup tomato paste
- ½ cup Worcestershire sauce
- 1 tsp fresh ground pepper
- 1 tsp kosher salt
- 1-3 tbsp liquid smoke, to taste
Instructions:
- Over medium heat in a heavy bottom saucepan, sauté onion and garlic in Texas Crown whisky until tender and translucent, about 10 minutes.
- Add onions, garlic & whisky into the food processor for a smooth BBQ sauce. Leave this step out if you prefer a textured sauce.
- Mix in the remaining ingredients and stir. Bring to a boil, then reduce heat to a simmer for 1 hour.
- Serve & enjoy with one of the following recipes!
Whisky Butter Pork Chops
Recipe adapted from BetterBeGrilled
Ingredients - pork:
- 4 bone-in pork chops, 2-inch thick
- ¼ cup Extra Virgin Olive Oil (EVOO)
- 2 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp minced garlic
- 2 tsp mustard
- 2 tsp black pepper
- ½ tsp cayenne powder
Ingredients - Texas Crown glaze:
- 1 cup brown sugar
- 4 oz butter
- 4 oz Texas Crown Club Whisky
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 strips of orange zest
- 1-3 sprigs of rosemary
Cooking instructions:
- Preheat your grill for indirect cooking.
- Brush pork chops on both sides with olive oil. Combine the smoked paprika, kosher salt, garlic powder, mustard, and black pepper in a bowl then sprinkle evenly on both sides of the chops.
- Place pork chops in your grill over indirect heat. Close the lid and cook until the internal temperature of the meat reaches 125°F on an instant-read thermometer, for about 30 minutes.
- While the chops are cooking, make the glaze: combine all Texas Crown glaze ingredients into a saucepan and bring to a simmer for 6 to 8 minutes. Remove from heat and set aside.
- Brush pork chops with glaze and move over direct heat. Cook until the internal temperature of the meat reaches 145°F on an instant-read thermometer, about 1 to 2 minutes per side.
- Remove chops from the grill and let rest at room temperature for 10 minutes before serving with grilled vegetables.
BBQ Whisky Chicken
Ingredients:
- 2 lbs of boneless, skinless chicken breast halves
- Extra Virgin Olive Oil (EVOO)
- ¼ cup of onion
- 2 oz Texas Crown Club Whisky
- Salt and pepper to taste
- 1 tsp minced garlic
- 2 cups of Texas Crown Whisky BBQ sauce (or alternative BBQ sauce)
Marinade:
- Add chicken, a healthy dose of EVOO, a large pinch of both salt and pepper, garlic, onion, Texas Crown whisky, and BBQ sauce into a large ziplock bag.
- Zip up your bag and then ensure all the chicken is completely coated. Leave in the refrigerator.
*We recommend letting the chicken marinate in the fridge for 4-12 hours for the best taste, however, this is not required..
Cooking instructions - chicken:
- Preheat your grill to medium-high heat for 15 minutes.
- On your grill, place your marinated chicken breasts (discarding any extra marinade) and grill for about 8 minutes on each side or until the juices run clear.
- Remove from the grill and enjoy with an extra serving of Texas Crown BBQ sauce.
Grilled Steaks with Whisky Butter
Recipe adapted from OutGrilling
Ingredients:
- 4 8-oz New York Strip Steaks, boneless
- 4 oz Texas Crown Club Whisky
- 4 oz low sodium soy sauce
- ¼ cup light brown sugar
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 3 garlic cloves, minced
- fresh ground pepper
Marinade:
- Add the Texas Crown, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper into a large bowl. Whisk until thoroughly combined.
- Pour the marinade over the steaks, and coat evenly. Cover with plastic wrap and leave in refrigerator overnight, or at least for 4 hours, in the refrigerator, turning occasionally.
- Remove steaks from the fridge 30 minutes before you are ready to grill.
Cooking instructions - steak:
- Preheat the grill to high. For steaks, you want the heat as high as possible.
- Drain and discard the marinade off the steak.
- To prep the grill, pour cooking oil on a paper towel and oil the grate using long-handled tongs.
- Place the steak on the hot grill. Cook to taste, 6 to 8 minutes per side for medium-rare.
- After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grate, close the lid, and continue to cook the steak until at desired temperature.
- Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting.
Looking for more spice things up this summer? Check out our other blogs for more cooking and cocktail recipe inspiration. Find a bottle near you at Most Loved Whisky -Texas Crown Club Whisky
